Recipe

Fish Taco Platter Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 7 months ago 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... More Prep:150m Cook:35m Servings:6	Lunasea
	redonion jalapenos ricevinegar lime mayonnaise sourcream tomatillos greenonions garlic cilantro buttermilk hotpeppersauce fish tortillas guacamole salsa

Krumkake's Marinatin

Krumkake's plate

Lilliancooks

Roasted Veg Salsa Ve

Juel's version

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Ingredients

Pickled Red Onion and Jalapeños:

1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise

5 whole small jalapeños

2 cups seasoned rice vinegar

3 tablespoons fresh lime juice

1 tablespoon coarse kosher salt

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Baja Cream:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons fresh lime juice

1 teaspoon (packed) finely grated lime peel

Pinch of salt

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Tomatillo Salsa Verde:

12 ounces tomatillos, husked, stemmed, divided

4 green onions, white and green parts separated

1 jalapeño chile

2 garlic cloves, unpeeled

1 1/4 cups (packed) fresh cilantro leaves

1 tablespoon (or more) fresh lime juice

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Fish:

2 cups buttermilk

1/2 cup chopped fresh cilantro

3 tablespoons hot pepper sauce 3 teaspoons coarse kosher salt, divided

1 tablespoon fresh lime juice

2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips

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16 corn tortillas

2 cups self-rising flour

Vegetable oil (for frying)

Fresh salsa

Guacamole

Directions

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.)

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For Baja Cream:

Whisk all ingredients in small bowl.

(*Can be made 3 days ahead. Cover and refrigerate.)

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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.

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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.

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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.

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Comments

greekgirrrl 1 year, 7 months ago said:
FAAAAAABULOUS!!!

trigger 1 year, 7 months ago said:
Every detail is perrrrfect, so well balanced.
Well done, Greekgirrl can bring the Tequila I will bring the beer.
Michael

merlin 1 year, 7 months ago said:
Excellente! Que Rico, Angel mia.

sunny 1 year, 7 months ago said:
WOW - this is an excellent recipe. Little time consuming but clearly worth the effort.

seh0625 1 year, 7 months ago said:
A very nice combo. Again, you have a well-
balanced mix of flavor going on here.
Maybe you should enroll in culinary art school?

mao65 1 year, 7 months ago said:
Wow! Vickie,your recipes keep getting better and better. I have never had fish tacos and will be trying them soon. thanks again my friend, Marcia

chihuahua 1 year, 7 months ago said:
Wowee! This sounds terrific!

grandmommy 1 year, 7 months ago said:
OOOOH! Vickie! This sounds fantastic. I love fish tacos anyway but this recipe is to die for! There is a place in Nashville that makes the best fish tacos and your recipe sounds something like what they do. Hummm... if it just weren't so late...well maybe... naaa... it is almost midnight!You have my 5. Denise

danadooley 1 year, 7 months ago said:
I can't talk - I'm drooling so much ;) What more can I say? 5? *hee*

wilz 1 year, 7 months ago said:
This sounds sooo good! Talk about making me hungry! Get's my 5! :)

marymaybe 1 year, 2 months ago said:
Yummy.......will be trying this one. thanks,i give it a 5

meals4abby 11 months, 3 weeks ago said:
I've been in love with fish tacos ever since my first trip to Cabo San Lucas. Great recipe!

gagagrits 10 months ago said:
Sounds wonderful, I have always wanted to try fish tacos, Thanks to you darlin' now I can!

brianna 8 months, 3 weeks ago said:
I don't know how I ever missed this great meal. Definatley one I will be making often. Thanks & 5 forks

krumkake 8 months, 2 weeks ago said:
Let me just say one thing, Vicki - I plan to hunt you down...and plant a great big kiss on you for this meal!!! I have been searching for the perfect fish tacos for so long, and could never come up with anything that wasn't just hot, or not enough flavor, or the fish was greasy, and on and on...then we tried yours for dinner tonight, and it knocked our socks off! There are so many different flavors going on, yet NONE of them compete with each other, but rather compliment each other so perfectly - the rice vinegar, the lime cream, the cilantro in the fried fish batter (and may I say that frying the fish with the self-rising flour coating after the buttermilk soak resulted in some of the crispiest, tenderest fish pieces we've every enjoyed) - within minutes of devouring our first 2 (and before I could fry more corn shells for round #2), my husband asked if we could have these once a month...not a problem for me! Thank you one million times over, Vicki, for this recipe (I didn't get the Salsa Verde made this time, but will do so next time) - it is one we will use over and over again, and enjoy it each and every time...you are my Fish Taco goddess!!!!
PS - I added some finely shredded cabbage and Mexican cheese to our tacos.

lilliancooks 8 months, 2 weeks ago said:
WOW! Between those great photos and Krums review, I'm sold on these tacos!!! I wish I had all the ingedients right now because I'd be making these if I did!

lori4flavor 8 months, 2 weeks ago said:
These sound and look outstanding, Vickie! I love the sound of all of the accompaniments, especially the pickled onions, and how the fish is prepared! I grow tomatillos in my garden each year, and salsa verde is one of my favorite things to make with them. I'm so glad I caught Krum's review in the 'I Made It Group' ...I have to try these soon!

Thanks for sharing, and thanks to krum for her great pics and wonderful review :) ^5

linda2230 8 months, 2 weeks ago said:
Hi Vickie, I just came accross this recipe and I love all of the ingredients. I love fish tacos and your instructions are great. I will be saving this recipe and giving you 5 forks! :o) Krumkake, thank you for sharing your photos which compliment this dish! Judy

linda2230 8 months, 2 weeks ago said:
Looks Deeeeeeeeeeeeelicious! :o)

juels 8 months, 2 weeks ago said:
Oh, yum! How did I ever miss this one? Beautiful pictures and everything just sounds sooo goood!

jimrug1 8 months, 2 weeks ago said:
I am so glad Krum reviewed this. Your instructions are excellent and so it the recipe. Great photos Krum.. I have lots of frozen fish to eat and this recipe will definitely be made before the end of the week.. Thanks sweetie for sharing this.... ;-)~~

sparow64 8 months, 1 week ago said:
OMG...This is just to die for! Thinking I may do this one Saturday!!

lilliancooks 8 months, 1 week ago said:
PERFECTION! I prepped everything yesterday and I made this tonight! They are amazing! Now I know what Krum was talking about! The batter is so good I could just fry it up and eat it without the fish! I'll be using this batter for other fried foods! Its so crispy! Not one bit oily! I followed all your instruction exactly! I love the hint of cilantro that you taste in the batter. The lime cream sauce and pickled onions went SO WELL with these tacos. I also added lettuce and cheddar cheese to mine. I wish I would of been able to use sea bass but all I had was catfish. I think the sea bass would of been even more amazing in these tacos because the sea bass has a nice buttery flavor!

To anyone one who was thinking about making these...do it!!! You'll love it!

I added a photo!

lunasea 8 months ago said:
I want to thank both Krum and Lillian for adding such wonderful pictures - you ladies rock! :) ~Vickie

fizzle3nat 8 months ago said:
*whine* I was just finding out about fish tacos and falling in love with them when I developed an allergy to fish. Bummer. I guess all I can do is admire these from afar. And boy do they look and sound good. *sob* Thanks for sharing! - Natalie

krumkake 8 months ago said:
Hey Luna, I made this for my daughter when she was out here, and I took your suggestion and made the tomatilla salsa verde this time...FANtastic! I will be making that just to have the salsa onhand - good, good stuff, and very easy to make. I posted a picture for you. My daughter fell in love with these, too - another fan!! Thanks, luna...Krum

juels 7 months, 2 weeks ago said:
Hey Vickie, I am back here to tell you that I made this the other day, and it was amazing! Everyone raved about it for so long, that I just had to try it! I am so glad I did! Made everything as by the recipe, and used a little bit of each sauce in the tacos. It was so good, my hubby couldn't stop eating it, until it was all gone! Then he layed on the couch complaining that he is gonna blow up! LOL Just like Lillian and Krum, I'll use the recipe for salsa verde whenever I need it, and the batter whenever I fry some fish. Thanks again! My picture has joined the others.

mark555 7 months, 2 weeks ago said:
Vicky,
I don't know how I missed this when you first posted it, normally I jump on fish tacos. err…that’s just a figure of speech and it was not me in the pictures. What? Everyone does not put shredded lettuce behind their ear? With all the things you have going on in this recipe it is amazing. The reviews that Krum, Lillian, and Jules added say it all. Wonderful recipe, next time I think of fish I will try and put this together. Thank you for posting this recipe.
Mark

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