Fish Taco Platter
From lunasea 16 years ago
- 35 minutes to make
- Serves 6
Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party. Set everything out, and let everyone assemble their own. Be sure to have plenty of cold beer (or your favorite beverage) on hand. Read more A lot of the prep time is for chilling. Enjoy. Adapted from Bon Appétit. See less
Ingredients
- pickled red onion and Jalapeños: shopping list
- 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise shopping list
- 5 whole small jalapeños shopping list
- 2 cups seasoned rice vinegar shopping list
- 3 tablespoons fresh lime juice shopping list
- 1 tablespoon coarse kosher salt shopping list
- ~~~~ shopping list
- Baja Cream: shopping list
- 1/2 cup mayonnaise shopping list
- 1/2 cup sour cream shopping list
- 2 tablespoons fresh lime juice shopping list
- 1 teaspoon (packed) finely grated lime peel shopping list
- Pinch of salt shopping list
- ~~~~ shopping list
- tomatillo Salsa Verde: shopping list
- 12 ounces tomatillos, husked, stemmed, divided shopping list
- 4 green onions, white and green parts separated shopping list
- 1 jalapeño chile shopping list
- 2 garlic cloves, unpeeled shopping list
- 1 1/4 cups (packed) fresh cilantro leaves shopping list
- 1 tablespoon (or more) fresh lime juice shopping list
- ~~~~ shopping list
- Fish: shopping list
- 2 cups buttermilk shopping list
- 1/2 cup chopped fresh cilantro shopping list
- 3 tablespoons hot pepper sauce 3 teaspoons coarse kosher salt, divided shopping list
- 1 tablespoon fresh lime juice shopping list
- 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips shopping list
- ~~~~ shopping list
- 16 corn tortillas shopping list
- 2 cups self-rising flour shopping list
- vegetable oil (for frying) shopping list
- Fresh salsa shopping list
- guacamole shopping list
How to make it
- For Pickled Red Onion and Jalapeños:
- Place onion and jalapeños in heatproof medium bowl.
- Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves.
- Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours.
- (*Can be made 1 week ahead. Cover and refrigerate.)
- ~~~~
- For Baja Cream:
- Whisk all ingredients in small bowl.
- (*Can be made 3 days ahead. Cover and refrigerate.)
- ~~~~
- For Tomatillo Salsa Verde:
- Preheat oven to 375°F. Lightly oil roasting pan.
- Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler.
- Transfer charred vegetables to prepared roasting pan.
- Add remaining tomatillos and garlic cloves to pan.
- Roast until all vegetables are soft, about 12 minutes. Cool.
- Stem and seed jalapeño.
- Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times.
- Transfer to medium bowl. Season with salt and more lime juice, if desired.
- ~~~~
- For Fish:
- Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl.
- Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
- ~~~~
- Preheat oven to 300°F.
- Wrap tortillas in foil; place in oven to warm.
- Whisk flour and remaining 2 teaspoons salt in medium bowl.
- Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F.
- Working in batches, remove fish from marinade and dredge in flour.
- Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes.
- Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
- Set up buffet with all taco fixings, along with fresh salsa and guacamole.
The Rating
Reviewed by 24 people-
FAAAAAABULOUS!!!
greekgirrrl
in Long Island loved it
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Every detail is perrrrfect, so well balanced.
Well done, Greekgirrl can bring the Tequila I will bring the beer.
Michael
trigger
in loved it
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WOW - this is an excellent recipe. Little time consuming but clearly worth the effort.
sunny
in Portland loved it
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