Fish Taco Platter

ingredients

• Pickled Red Onion and Jalapeñ,os
• 1 red onion (about 1 1/2 cups), halved lengthwise, cut thinly crosswise
• 5 whole small jalapeñ,os
• 2 cups seasoned rice vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon coarse kosher salt
•  ,
• 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
•  ,
• Tomatillo Salsa Verde
• 1 1/2 cups tomatillos,* husked, stemmed, divided
• 4 green onions, white and green parts separated
• 1 jalapeñ,o chile
• 2 garlic cloves, unpeeled
•  ,
• 1 1/4 cups (packed) fresh cilantro leaves
• 1 tablespoon (or more) fresh lime juice
•  ,
• Fish
• 2 cups buttermilk
  2 cups yogurt
  2 cups sour cream
  2 cups water & 1/2 cup buttermilk powder
  2 cups milk & 3 1/2 teaspoons cream of tartar
  2 cups milk & 2 teaspoons vinegar/lemon juice
• 1/2 cup chopped fresh cilantro
• 3 tablespoons hot pepper sauce 1 tablespoon coarse kosher salt, divided
• 1 tablespoon fresh lime juice
• 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 0.5x0.5 inch strips
•  ,
• 16 corn tortillas
• 2 cups self-rising flour
• Vegetable oil (for frying)
•  ,
• Fresh salsa
• Guacamole

directions

pickled red onion and jalapeñ,os:

Place onion and jalapeñ,os 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 jalapeñ,os. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

baja cream:

Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

tomatillo salsa verde:

Preheat oven to 375 degrees. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeñ,o 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 jalapeñ,o. 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.

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 degrees. 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 degrees. 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.

*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.