Fish Tacos with Jalapeno Cilantro Ranch Sauce

Fish Tacos with Cilantro Ranch Dressing

Want a nice summer dinner idea?  This dish is fairly easy and super yummy.  In fact, the whole family likes it.  Fish tacos are really popular right now, but I don't always want to wait for a night that we can go out to dinner.  I enjoy making the dish at home and making it often in the summer months.  I can add some fruit and it feels like a light summer menu.  I hope you will try this recipe.  The Jalapeno-Cilantro ranch sauce is really easy to make and you can prepare it ahead of time.  Just keep it in a closed container in the refrigerator and in theory, it should last about a week.  We love to dip our tortilla chips in it all weekend, so it doesn't last long in our house.

Up close and personal!

 

Fish Tacos

 1 quart oil for frying

1 pound tilapia fillets, cut into 2 to 3 ounce portions 1 package of Fish fry mix
1 teaspoon cajun seasoning
1 cup milk
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
I avocado

1 tomatos, diced
Jalapeno-Cilantro ranch sauce


Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place the milk and fish fry mix in seperate bowls.  Add the cajun seasoning to the fish fry mix.  Dip fish pieces in the milk and then dredge them into the fry mix.  Fry until crisp and golden brown. Drain on paper towels.  

Spray a skillet with oil and then warm the corn tortillas by turning them once or twice over low heat.  To serve, place fried fish in a tortilla, and top with shredded cabbage, tomatoes, avocado and jalapeno cilantro ranch sauce.



 

Simple, fresh ingredients for the Jalapeno-Cilantro Ranch Sauce.

Jalapeno-Cilantro Ranch Sauce

1 packet  Hidden Valley Ranch Traditional Dressing mix

1 cup mayonnaise

1 cup buttermilk
1/2 bunch of fresh cilantro, stemmed and chopped

juice of 1 lime
1 jalapeno
 If you like it spicy, use the whole jalapeno.  If you like it super spicy, leave in the seeds.  It's up to you.  Mix all ingredients together in the blender. Enjoy!