Shrimp/Fish Tacos with Jalapeno-Ranch Sauce


We've been getting tons of rain lately, and unfortunately, the forecast is calling for more.  Luckily, we caught a break today so we took advantage of it and grilled up some fish.  I made a variation of these tacos that I found on A Taste of Home Cooking.  I used a combo of shrimp for me and talapia for Joel.  I made a slight change to the original marinade, swapping out garlic powder and cayenne pepper for jerk seasoning.  This made for a perfect, light meal, which we enjoyed with a beer on our patio!

For the Marinade:
1 pound Shrimp, peeled and deveined (we used a combo of shrimp and talapia)
Olive Oil
Juice from half of a Lime
Handful of Penzey's Jerk Seasoning

Combine the shrimp/fish, olive oil, lime juice, and jerk seasoning in a bowl.  Marinate for up to 30 minutes.  Cook the shrimp/fish in a foil packet on a grill.

For the Jalapeno Ranch Sauce:
1 can Chopped Green Chiles
1 packet Ranch Dressing Mix
1 cup Sour Cream

Combine the chiles with the ranch dressing and sour cream in a food processor and blend until smooth.

For the Tacos:
Flour Tortillas
Shredded Lettuce
Diced Tomatoes
Sliced Avocado
Shredded Colby Jack Cheese

To assemble, smear some sauce on the tortilla, top with lettuce, tomato, cheese, avocado, and shrimp/fish.  Drizzle extra sauce over top and serve.