Fish Tacos with Chipotle Ranch Sauce #weekdaysupper

Fish Tacos with Chipotle Ranch Sauce

Some days, I get so busy with work and commitments to others, that I forget to plan dinner. And before I know it, it’s 5:30 and the kids are whining about “what’s for dinner?”. So I’m standing there in the kitchen more than likely in a bit of a panic, staring in pantries and the refrigerator trying to figure it out. Yeah. It happens a lot. If you work from home, you might actually understand that. Well, or you have five teenagers and a toddler that keep you running in every direction at any given moment. That too.

These wonderful Fish Tacos with Chipotle Ranch Sauce were born out of one such evening. I was opening cabinet doors, running from one end of the kitchen to the other, trying to throw together a meal. I found taco shells. Score. I found frozen fish, another score. I immediately realized I had at least the two main ingredients for Fish Taco’s. Couldn’t be that hard to put together a meal from that.

We had this delicious Chipotle Ranch Sauce in the fridge in a jar from a previous meal. All my blogging friends know I am the Queen of Ranch.  Can’t even remember who first called me that. Might have been my super awesome, amazing foodie friend Jen who sadly isn’t blogging her delicious recipes anymore. Hey, at least I have FB with her. ;)

Anyway, the Chipotle Ranch Sauce is amazing in these taco’s and they came together in no time. You can add whatever toppings and ingredients you want, too, making this a pretty versatile dish.

Printable Recipe for Fish Tacos with Chipotle Ranch Sauce

Fish Tacos with Chipotle Ranch Sauce

Fish Tacos with Chipotle Ranch Sauce #weekdaysupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For Fish Tacos:
  • 1 box or bag of frozen crispy fish tenders (we used Van de Kamp's)
  • Shredded lettuce, tomatoes, cheese, whatever you want on the tacos
  • Taco Shells
For the Chipotle Ranch Sauce:
  • 1½ cups of ranch dressing
  • 2 chipotle chiles in adobo sauce, drained
Instructions
For the Chipotle Ranch Sauce:
  1. In your blender, pour in the ranch dressing and then add the chipotle chiles. Blend until smooth. Refrigerate for up to 1 week. (the sauce gets better the longer you let it sit, so if you make it ahead of time, it tastes even better)
For Fish Tacos:
  1. Prepare 1-2 fish tenders per person (per taco) as directed on the back of the package. (this took 20 minutes for us) When finished, slice the fish up anyway you'd like to put it in the taco.
  2. Grab a taco shell. Place shredded lettuce, tomatoes, cheese and whatever else you'd like inside the taco shell.
  3. Top with the cooked fish tenders. And then drizzle the Chipotle Ranch Sauce over all of it.
  4. Enjoy!!
Don’t forget to check out what everyone else shared this week, a full week of delicious menus!

weekdaysupperMondayEgg and Chorizo Wraps by Family Foodie
TuesdaySteak au Poivre Redux by Crazy Foodie Stunts
WednesdayAvocado Buffalo Chicken Wrap by Alida’s Kitchen
ThursdayEasy Chicken Enchiladas by Cupcakes & Kale Chips
FridayFish Tacos with Chipotle Ranch Sauce by Daily Dish Recipes

What are you making this week?

For more quick & easy Weekday Supper recipes, Click Here.  Also, check out the Weekday Supper Pinterest Board, it’s overflowing with great, fast and easy weeknight meals!

Look what’s coming up again! Come join us in sunny Orlando, this July!
Learn more at www.foodandwineconference.com
2014-Food-and-Wine-Conference

You really DON’T want to miss it!

Comments

    • says

      I do so love fish tacos. We make them all different ways and with all different fish, but sometimes this way, is just super easy.
      Plus I love changing up the sauces for a different flare each time.
      Thanks for the comment David!

  1. says

    It is so true, every time I hear the word Ranch Dressing — I think of you and Jen!
    Seeing the Food and Wine Conference on this page gets me so excited. Thanks for sharing.

    • says

      Aw, I think I’m actually honored to be thought of with ranch dressing. It really may be my weakness. haha
      I cannot WAIT for the food and wine conference and I have to admit that making that banner for this post was actually kinda fun and got me totally in the mood.
      Is it July yet?
      xoxo

    • says

      Shaina, I am a bit of a Chipotle nut too. I just love the subtle spicy that can change to a pure and eye watering spicy depending on how much you use. I think that’s why I like Chipotle peppers so much.
      Thanks for the comment!! :)

    • says

      It’s a horrible feeling when you’re staring down dinner with hungry people and you have no idea what to make haha.
      Thank goodness for leftovers and things that can be thrown together to make a meal, right?
      Thanks for the sweet comment!

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