Tortilla Press - For making fresh tortillas from scratch if desired.
Food Service Paper Cutters - To cut lettuce, cabbage, or any other ingredients for presentation and portion control.
Serving Utensils Set (Taco Spoons & Forks) - Essential for assembling tacos without making a mess.
Large Mixing Bowls - Useful for preparing fish marinade, salsa, or any other ingredients in bulk.
Fish Fillet Press - To fillet and tenderize fish efficiently before cooking.
Non-stick Skillet / Griddle - Perfect for searing the fish without sticking.
Large Tongs - For safely handling hot food during assembly of tacos.
Measuring Cups & Spoons - To ensure accurate measurements when preparing sauces and seasonings.
Glassware (for serving) - High-quality glasses for presenting the fish taco platter to guests.
Serving Platter (Food Display Trays) - Ideal for arranging and showcasing the assembled fish tacos.
Cutting Board & Knife Set - Essential for preparing ingredients like tortillas, vegetables, or any other components of the platter.
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
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt
12 ounces 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 1/2x1/2-inch strips
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh salsa
Guacamole
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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