Fish Tacos With Cilantro Lime Ranch Dressing Recipe — Fish Tacos With Cilantro Lime Dressing Recipe

Cook Time: 15 minutes

Difficulty: Easy

Does your family love tacos? Our family loves tacos! Taco night, in some form, appears on the menu, usually once a week in our household, and fish tacos are a special treat.

This fish taco recipe is flexible enough for whatever white fish you prefer. It features Cherchies® Select Grilling Rub, mango salsa (you could easily substitute our Cherchies® Vidalia Onion Peach Salsa), and an addicting homemade Cilantro Lime Dressing.

This recipe was a massive hit with my family and a great change-up to taco night! So, try this recipe the next time you crave fish tacos. It is an easy, flavorful recipe that your gang will love, too.

Comment below if you have made these tacos, and as always, thank you for visiting. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

1 1/2 Tablespoons (Tbsp) Cherchies® Select Grilling Rub and Seasoning Blend
4 Tablespoons (Tbsp) Cilantro Lime Dressing (recipe below)
1 1/2 lb red snapper fillets (or favorite meaty, flaky, white fish)
1 lime sliced into slices
8 each (6-inch) corn tortillas
2 cups shredded coleslaw mix (pre-packaged at the grocery store)
Prepared mango salsa (purchased from the grocery store)- Or, use Cherchies® Black Bean & Corn Salsa or Cherchies® Vidalia Onion Peach Salsa
1 teaspoon (tsp) Cherchies® Chardonnay Lime & Cilantro Seasoning
cooking spray
Shredded cheddar cheese (optional)
2 Tablespoons (Tbsp) chopped cilantro

Ingredients for Cilantro Lime Dressing (Click HERE for the blog post)

1 Tablespoon (Tbsp.) Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)
1/4 teaspoon (tsp.) ground pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 bunch of cilantro, stems included
2 cloves garlic
1 small jalapeno, seeds removed, roughly chopped
1/3 to 1/2 cups half and half
Zest of half a lime
Juice of half a lime
*Optional- add one tomatillo, hulled and cut in half

** Blend all ingredients in a blender until smooth.

Taco Preparation

Preheat the oven to 425 degrees. Meanwhile, pulse the coleslaw mix and Cilantro Lime Dressing in a food processor or blender until finely chopped. Set aside the coleslaw mixture.

Sprinkle Cherchies® Select Grilling Rub & Seasoning Blend evenly over both sides of the fish. Place the fish on a baking sheet coated with cooking spray. Place lime slices on the fish and bake at 425 degrees for 9 minutes or until the fish flakes easily when tested with a fork. When the fish has been cooked, remove it from the oven and squeeze any remaining lime juice from the lime over the cooked fish.

In a small bowl, add mango salsa and sprinkle the salsa with Cherchies® Chardonnay Lime & Cilantro Seasoning Blend. Mix the salsa and the seasoning to combine. Set aside.

Now it's time to assemble the tacos. One option is to create a taco bar for your guests and place the ingredients in separate bowls so they can create their own tacos. The other option is simply to arrange the tacos on a platter and serve them all at once. I prefer the former method.

Place the fish in a bowl, and break the fish into pieces with a fork. Heat the tortillas according to the package directions. Divide the fish evenly among tortillas. Top the fish with the coleslaw mixture, followed by the mango salsa mixture.

Next, top each taco with a 1/4 cup coleslaw mixture and 1 tbsp of the Cilantro Lime Dressing. Finish the tacos by sprinkling cheese and chopped cilantro over the top the tacos.