Fish Taco Platter Recipe

Name: Fish Taco Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise; 5 whole small jalapenos; 2 cups seasoned rice vinegar; 3 tablespoons fresh lime juice; 1 tablespoon coarse kosher salt; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons fresh lime juice; 1 teaspoon (packed) finely grated lime peel; Pinch of salt; 12 ounces tomatillos,* husked, stemmed, divided; 4 green onions, white and green parts separated; 1 jalapeno chile; 2 garlic cloves, unpeeled; 1 1/4 cups (packed) fresh cilantro leaves; 1 tablespoon (or more) fresh lime juice; 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; 16 corn tortillas; 2 cups self-rising flour; Vegetable oil (for frying); Fresh salsa; Guacamole

Servings: persons

1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapenos
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt
12 ounces tomatillos,* husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeno chile
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice
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
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh salsa
Guacamole

1
Place onion and jalapenos 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 jalapenos. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)
2
Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)
3
Preheat oven to 375u00b0F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeno 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.
4
Stem and seed jalapeno. 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.
5
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.
6
Preheat oven to 300u00b0F. 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 350u00b0F. 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.
7
Set up buffet with all taco fixings, along with fresh salsa and guacamole.
8
*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.

1820

kcal

Calories

126

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise, 5 whole small jalapenos, 2 cups seasoned rice vinegar, 3 tablespoons fresh lime juice, and more.

Yes, Fish Taco Platter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Taco Platter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions