Fish Taco Platter Recipe

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Fish Taco Platter
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Ingredients
30
Count
Nutrition
831
Calories
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Ingredients:

Directions:

  1. For Pickled Red Onion and Jalapeños:
  2. Place onion and jalapeños in heatproof medium bowl.
  3. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves.
  4. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours.
  5. (*Can be made 1 week ahead. Cover and refrigerate.)
  6. ~~~~
  7. For Baja Cream:
  8. Whisk all ingredients in small bowl.
  9. (*Can be made 3 days ahead. Cover and refrigerate.)
  10. ~~~~
  11. For Tomatillo Salsa Verde:
  12. Preheat oven to 375°F. Lightly oil roasting pan.
  13. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler.
  14. Transfer charred vegetables to prepared roasting pan.
  15. Add remaining tomatillos and garlic cloves to pan.
  16. Roast until all vegetables are soft, about 12 minutes. Cool.
  17. Stem and seed jalapeño.
  18. 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.
  19. Transfer to medium bowl. Season with salt and more lime juice, if desired.
  20. ~~~~
  21. For Fish:
  22. Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl.
  23. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
  24. ~~~~
  25. Preheat oven to 300°F.
  26. Wrap tortillas in foil; place in oven to warm.
  27. Whisk flour and remaining 2 teaspoons salt in medium bowl.
  28. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F.
  29. Working in batches, remove fish from marinade and dredge in flour.
  30. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes.
  31. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
  32. Set up buffet with all taco fixings, along with fresh salsa and guacamole.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 830.67 Kcal (3478 kJ)
Calories from fat 381.63 Kcal
% Daily Value*
Total Fat 42.4g 65%
Cholesterol 92.93mg 31%
Sodium 1478.35mg 62%
Potassium 1058.34mg 23%
Total Carbs 79.06g 26%
Sugars 11.2g 45%
Dietary Fiber 8.35g 33%
Protein 34.13g 68%
Vitamin C 38.1mg 63%
Iron 5mg 28%
Calcium 351.7mg 35%
Amount Per 100 g
Calories 132.97 Kcal (557 kJ)
Calories from fat 61.09 Kcal
% Daily Value*
Total Fat 6.79g 65%
Cholesterol 14.88mg 31%
Sodium 236.65mg 62%
Potassium 169.42mg 23%
Total Carbs 12.66g 26%
Sugars 1.79g 45%
Dietary Fiber 1.34g 33%
Protein 5.46g 68%
Vitamin C 6.1mg 63%
Iron 0.8mg 28%
Calcium 56.3mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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