Fish Tacos

Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole - it all adds up to one fun party. Set everything out, and let everyone assemble their own.

Pickled Red Onion and Jalapeños

• 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
• 5 whole small jalapeño
• 2 cups seasoned rice vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon coarse kosher salt

PREPARATION:
For pickled red onion and jalapeños:
Place onion and jalapeños 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 jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

Baja cream

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon (packed) finely grated lime peel
• Pinch of salt

Tomatillo Salsa Verde

• 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

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 Snapper, cut into 1/2x1/2-inch strips

• 16 corn tortillas
• 2 cups self-rising flour
• Vegetable oil (for frying)