Fish Tacos

Pickled Red Onion and Jalapenos
1 Red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapenos
2 cups seasoned rice vinigar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Mix together and let sit overnight

Baja cream
1/2 cup mayonnaise
1/2 cup of sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel pinch of salt
Mix together just before assembling the tacos

Tomatillo salsa verde & Fish
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 stripid bass fillet, cut into 1/2x1/2 inch strips
Mix together and let sit for at least 2 hours

16 corn tortillas
vegetable oil (for frying)

Fry tortillas lightly, add salsa & fish. Top with onion, jalapenos, and cream.

Enjoy

Christian P., Julian Middle School