Crispy, crunchy, spicy, and best of all, easy, from chefs Bruce Aidells and Nancy Oakes. Fill a few bowls with lime cream, tangy tomatillo salsa, and quick-pickled toppings (all of which can be made in advance) for a make-your-own taco buffet. Baja purists, feel free to insist on mahimahi for the fish, but sea bass, tilapia, cod, and catfish all stand up equally well to the buttermilk batter.

　　

Ingredients

Makes 6 to 8 servings

　　

FOR PICKLED RED ONION AND JALAPEÑOS

1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise

　　5 small jalapeño chiles

　　2 cups seasoned rice vinegar

　　3 tablespoons fresh lime juice

　　1 tablespoon coarse kosher salt

　　

FOR BAJA CREAM

1/2 cup mayonnaise

　　1/2 cup sour cream

　　2 tablespoons fresh lime juice

　　1 teaspoon finely grated lime peel

　　Pinch of salt

　　

FOR TOMATILLO SALSA VERDE

12 ounces tomatillos, husked and stemmed

　　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 fresh lime juice, or more as needed

　　

FOR TACOS

2 cups buttermilk

　　1/2 cup chopped fresh cilantro leaves

　　3 tablespoons hot pepper sauce

　　3 teaspoons kosher or other coarse salt

　　1 tablespoon fresh lime juice

　　2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2-inch strips

　　16 (6-inch) corn tortillas

　　2 cups self-rising flour

　　Vegetable oil, for frying

　　Fresh salsa and guacamole, for serving

　　

MAKE PICKLED RED ONION AND JALAPEÑOS

Step 1

Place the onion and jalapeños in a heatproof medium bowl. Mix the vinegar, lime juice, and salt in a small saucepan. Bring just to boil, stirring until salt dissolves. Pour over the onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours.

　　

MAKE BAJA CREAM

Step 2

Whisk all ingredients in a small bowl.

　　

MAKE TOMATILLO SALSA VERDE

Step 3

Preheat the oven to 375°F. Lightly oil a medium roasting pan. Char half of the tomatillos, white parts of the green onions, and the jalapeño directly over a gas flame or in the broiler. Transfer the charred vegetables to the roasting pan. Add the remaining tomatillos and the garlic cloves to the pan. Roast until all the vegetables are soft, about 12 minutes. Cool.

　　

Step 4

Stem and seed the jalapeño. Place all the roasted vegetables, green onion tops, the cilantro, and 1 tablespoon lime juice in a blender. Purée until smooth, stopping to push vegetables down into blades several times. Transfer to a medium bowl. Season with salt and more lime juice, if desired.

　　

MAKE TACOS

Step 5

Mix the buttermilk, cilantro, hot pepper sauce, 1 teaspoon salt, and the lime juice in a large bowl. Add the fish; toss. Cover; chill at least 1 hour and up to 3 hours.

　　

Step 6

Preheat the oven to 300°F. Wrap the tortillas in foil; place in the oven to warm. Whisk the flour and remaining 2 teaspoons salt in a medium bowl. Add enough oil to a large skillet to reach a depth of 1 inch. Heat the oil until a thermometer registers 350°F.

　　

Step 7

Working in batches, remove the fish from the marinade and dredge in the flour. Carefully add the fish to the skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer fish to a papertowel–lined baking sheet to drain, then place in the oven to keep warm.

　　

Step 8

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

　　

DO AHEAD

Step 9

The PICKLED RED ONION AND JALAPEÑOS can be made 1 week ahead. Cover and refrigerate.

　　

Step 10

The BAJA CREAM can be made 3 days ahead. Cover and refrigerate.

　　The Epicurious Cookbook