A Recipe: Fish Tacos


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
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
12 oz 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
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 1/2×1/2-inch strips
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh Salsa


1. 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.
2. For baja cream: whisk all ingredients in small bowl. Can be made 3 days ahead. Cover and refrigerate.


3. For tomatillo salsa verde: preheat oven to 375°F. Lightly oil roasting pan.
4. 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.
5. 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.


6. 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.
7. Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm.
8. 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.
9. 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.


10. Set up buffet with all taco fixings, along with fresh salsa and guacamole.

Serve 6-8.

Recipe from Bon Appetit via yumsugar


  • July 23, 2008 - 5:44 am | Permalink

    So my dear oldest daughter, how do you get your pictures so “bright”…LOVELY photos! And we HAVE to make these when Dad gets home. I will get all the stuff and you can come over early enough to help me make them…sound like a deal? The condiments look so good!

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  • August 24, 2008 - 12:43 pm | Permalink

    These pictures and the recipe make my mouth water!

  • gesikah
    August 24, 2008 - 8:55 pm | Permalink

    Judy, thank you! :) It is a great recipe. I have now made it not only for us but also for a) a friend who had been missing the fish tacos she used to get back home in Arizona and b) my family who had never heard of them (and were understandably a bit skeptical), and both seemed to really like them.

    I highly recommend it.

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