Fish Taco Platter

Fish Taco Platter
Photo by Pornchai Mittongtare

Ingredients

  • 2 pounds skinless halibut, sea bass, or striped bass fillets
  • 2 cups buttermilk
  • 3 tablespoons hot pepper sauce
  • 12 ounces tomatillos
  • 1 red onion
  • 16 corn tortillas
  • 1 jalapeño chile
  • + 20 more ingredients
    • ½ cup sour cream
    • 2 cups rice vinegar
    • ½ cup fresh cilantro
    • 2 tablespoons fresh lime juice
    • 1 tablespoon fresh lime juice
    • 5 small jalapeños
    • 2 garlic cloves
    • 1 salt
    • Guacamole
    • 4 green onions
    • 1 tablespoon fresh lime juice
    • 2 cups self-rising flour
    • 3 tablespoons fresh lime juice
    • 3 teaspoons coarse kosher salt
    • Fresh salsa
    • 1 ¼ cups fresh cilantro leaves
    • 1 teaspoon finely grated lime peel
    • Vegetable oil
    • 1 tablespoon coarse kosher salt
    • ½ cup mayonnaise

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 refriger...

View full recipe at Epicurious

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