Fish Tacos with mango salsa and cilantro dressing

I love the Hispanic grocery store near my house!  It always has great deals on produce to make tasty dishes, such as last night's dinner...fish tacos.  I forgot to take any pretty pictures of along the way, so you get a picture of my lunchtime leftovers (which were the envy of the breakroom).

Fish tacos are like regular tacos, you put whatever YOU want on them--but I think last night's combo was a winner. Makes enough salsa/dressing for about 8-9 tacos.

Ingredients

Fish, any type you like, cooked the way you like it (tilapia, halibut, broiled, deep fried...whatever)
Tortillas (I used flour)
Shredded cabbage
Cilantro
Lime wedges
Mango salsa
Cilantro dressing

Mango Salsa
1 ripe mango, diced (about 1 c.)
1/4 of a red onion, diced finely (about 1/4 c.)
1/2 jalapeno without the seeds, diced finely
juice of 1 lime
Cilantro, chopped (I probably had about 1/4 c.)

Mix it all together--add more or less of any of the ingredients that you like.

Cilantro Dressing (kinda like Cafe Rio)
Warning...I just added stuff as I went and eyeballed everything, so....my next batch may vary a bit, but it was TASTY

1/4 c. mayonnaise
1/4 c. sour cream
1/3 bunch of cilantro, washed...stems and all
1 T. of diced red onion
1/2 jalapeno without the seeds
2-3 Tbs. milk
1 tsp. ranch dressing mix (powdered)
juice of 1 lime
dash of cumin
dash of garlic powder


Puree everything until smooth (my Magic Bullet is great for this).  I added milk until the dressing was the consistency I wanted.  I used less ranch mix to begin with and added a bit more as I went (I didn't want it too "ranchy").  For the "dash" I just did a small shake from the spice jar...again, less at first, more later if you want more. 

Now to the good part...

Assemble your tacos with fish, shredded cabbage, cilantro, salsa and dressing.  Squeeze some fresh lime on it.  Keep eating until it is GONE (which won't take too long).