I’m always on the lookout for new ways to use pantry staples. When you use the same brands year after year, you can take for granted all its uses. Specifically, I was looking for a salad dressing recipe that would bring a bold and zesty flavor – yet creamy texture – to my Mediterranean-inspired Fish Tacos. My #FoodDeservesDelicious, so I was prepared to find just the right salad dressing that would inspire a Mediterranean flavor. After lots of tasty trials, the answer wasn’t a single salad dressing but a mash-up of Kraft’s Classic Ranch and Zesty Italian dressings.
The new Kraft Pourables have been reinvented with a new, better taste. This blend definitely gives an extra zing to my fish tacos. Kraft’s Classic Ranch is creamier, with more buttermilk (yum!) and savory herbs. On this #shop for #CollectiveBias, I discovered that it blends extremely well with sour cream to balance with Kraft’s Zesty Italian dressing, which has even more herbs and spices. I found Kraft Zesty Italian and Classic Ranch dressings in the Salad Dressings Aisle at my local Walmart.
The key to Mediterranean food is fresh ingredients. And these Fish Tacos are filled to the gills with fresh veggies, like baby spinach, cucumbers, tomatoes, sweet peppers, red onion and black olives. It’s like a mini farmer’s market in every flour tortilla!
After getting all of my ingredients mise en place, I combined the Kraft Classic Ranch dressing and some sour cream. It goes in the fridge until we’re ready to eat.
In a mixing bowl, combine all the prepared fresh vegetables. Drizzle generously with Kraft Zesty Italian Dressing, and gently toss to coat. You want the onions, sweet peppers, cucumber, black olives, and tomatoes to absorb all the savory herbs while you prepare the fish tenders. Cover the vegetable mixture with plastic wrap or put in a resealable container and refrigerate.
Then bake your fish tenders (I like to use tilapia, but any white fish would be equally delish) according to package directions. About 5 minutes before the fish is done, start warming your flour tortillas according to package directions.
Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra Kraft cheese, please!).
Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.
Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.
And I highly recommend trying your hand at mashing up your favorite Kraft Pourables to create your own custom salad dressing recipe. What Kraft dressing flavors would you choose to mash-up?
Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.
In a mixing bowl, combine cucumber, black olives, sweet peppers, red onion, baby spinach, and tomatoes. Drizzle with Italian dressing and gently toss to coat. Cover with plastic wrap and let vegetables marinate in the refrigerator while cooking fish tenders, according to package directions.
Heat six flour tortillas, according to package directions. Place one fish tender on each tortilla and top with Zesty Italian vegetable mixture and a generous dollop of the Ranch dressing-sour cream mixture. Serve immediately.http://bakedchicago.com/salad-dressing-recipe-for-fish-tacos/