Baked Fish Tacos With Pickled Onions and Jalapenos and Baja Cream Recipe

ingredients

Pickled Red Onion and Jalapenos
1 red onion (about 12 ounce size), halved lengthwise, cut thinly crosswise
5 whole small jalapenos
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt

Baja cream
1 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
1 pinch salt

Fish
1 cup buttermilk
1/4 cup chopped fresh cilantro
1 tablespoon hot pepper sauce
2 teaspoons coarse kosher salt, divided
1 tablespoon fresh lime juice
1 pound skinless mild white fish, such as tilapia or bass fillets, cut into 1/2x1/2-inch strips
8 corn tortillas
1 cup all-purpose flour
Vegetable or Canola oil (for coating baking pan)

To serve
salsa
grated cheese
guacamole

directions

For pickled red onion and jalapenos: 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.)

For Baja cream: Whisk sour cream, lime juice, lime peel, and salt in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

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.

Preheat oven to 400 degrees F. Spray baking sheet with nonstick cooking oil, then coat with canola oil.

Whisk flour and remaining teaspoon salt in medium bowl. Working in batches, remove fish from marinade and dredge in flour.

Place coated fish sticks on baking sheet. Bake until golden brown, about 12 to 15 minutes.

Wrap tortillas in foil; place in oven to warm.

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

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