Southwestern Ranch Dressing (and Easy Fish Tacos!)

04bFishTacobfLOOur friends Bob and Don make a fine fish taco with fresh tilapia dredged in a fine coating and then fried to a crispity goodness.

I was in the mood for the tacos, but not for all that dredging and frying.

Fortunately, we had a stash of really good fish sticks (pollock, I believe) from Costco in the freezer, some leftover shredded cabbage, onion and carrot, and a can of refried black beans in the pantry. Now, for a sauce of some sort…

•1 tsp Chip Dip Seasoning*
•1/2 cup mayonnaise
•1/2 cup sour cream
•1 tbsp milk (or more if you want it thinner)
•1 tsp dried parsley
•1 tsp Cajun seasoning

*Available from The Spice House, or, you could use a half-packet of buttermilk ranch dressing mix.

03SWRanchSauceDipNicebfLOCombine all the ingredients in a small bowl, then cover and chill for a few hours to let the flavors blend.

Easy Fish Tacos:
•Flour tortillas
•1 can refried black beans
•Shredded cabbage, onion, carrot
•Fresh tomato, diced
•Pepperjack cheese, shredded
•Lime wedges

04cFishTacoFoldedbfLOBake the fish sticks according to package directions – but arrange the tortillas on a second baking pan and pop into the oven for the last five minutes.

Heat the refried beans on the stove or in the ‘wave.

To serve: spread a bit of the black beans on a tortilla, top with the cabbage mixture, then the fish sticks and tomato. Drizzle with the dressing and add a squeeze of fresh lime juice, if you like.

Nice tacos, and easily worth the no-fuss.

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