QUICK FISH TACOS WITH AVOCADO RANCH DRESSING — Frozen fish filets and bottled ranch dressing mean these easy fish tacos come together in a flash!
One of the things my boys love to order when we eat out is fish tacos, so I finally decided it was time to try making them at home.
Of course, we’re usually pretty busy with after school activities, so I knew I had to come up with a version of fish tacos that would be quick and easy enough that I wouldn’t be tempted to just go out for dinner.
Thanks to some frozen fish tenders, prepared pic de gallo and Hidden Valley’s Avocado Ranch dressing, I was able to make delicious fish tacos in about 30 minutes that my whole family loved!
When I asked my kids what they’d like in their tacos, my 14 year-old mentioned that there’s usually some kind of creamy sauce included. I’m so glad he remembered that, because the creamy sauce is my favorite part!
These fish tacos couldn’t be any easier! I found some frozen fish tenders that were just the right size for tacos. I used 2 tenders per taco, but one regular sized fillet would work too.
You can also used grilled or baked fish. Besides being quick and easy, I love that this recipe is so versatile.
Step 1: Cook your fish. Like I said, this recipe works well with almost any kind of fish (breaded, grilled, baked, etc.) so choose the method you like best.
The great thing about fish is that it cooks quickly no matter how you prepare it, so you can have dinner on the table in practically no time!
Step 2: Prepare your taco toppings. My fish took about 20 minutes to cook, so I used that time to gather all of my taco toppings. In addition to the Hidden Valley Avocado Ranch, we opted for shredded lettuce, pico de gallo and a squeeze of fresh lime.
I found prepared pico de gallo in the deli section at my grocery store, but I’ve got a great recipe here if you’d prefer to make your own. If you do make your own, I recommend preparing it ahead of time.
Step 3: Warm your tortillas. Although it’s definitely optional, I like to warm my tortillas in the microwave for about a minute.
You can use either corn or flour tortillas. My family is partial to flour, so that’s what we used.
I like to get all my taco fixings and warm tortillas on the table so that when the fish is done, we’re ready to assemble our tacos.
Since we all have different tastes, I find it works best to keep the toppings separate and let everyone choose what they like. If you aren’t a fan of tomatoes, try a roasted corn salsa instead.
My boys all like to add cheese to their tacos, and my husband always adds some sour cream. Everyone added the Avocado Ranch dressing though! Even my husband, who doesn’t like avocados, loved it on these fish tacos.
Step 4: Fill warmed tortillas with your cooked fish and your other toppings of choice. Enjoy!
Be sure to save this recipe for Quick Fish Tacos with Avocado Ranch Dressing to your favorite Pinterest board for later.
Here’s what you’ll need to make Quick Fish Tacos with Avocado Ranch Dressing
- Frozen fish tenders
- Pico de gallo
- Produce: lettuce, limes
- Ranch or avocado ranch dressing
- 8 soft taco sized tortillas (corn or flour)
- 1 (18-20 oz.) box frozen fish tenders
- 2 cups shredded lettuce
- 1 1/2 cups prepared pico de gallo
- Hidden Valley Avocado Ranch dressing
- Lime wedges
- Cook fish according to package directions.
- While fish cooks, prepare taco toppings: shred lettuce, warm tortillas, cut limes into wedges, etc.
- Add 2 fish tenders to each tortilla, along with lettuce and pico de gallo.
- Drizzle tacos with Avocado Ranch dressing and squeeze some lime juice over the top. Enjoy!
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