sriracha ranch dressing Sriracha Ranch Dip

Sriracha Ranch Pulled Chicken Sliders

1 rotisserie chicken (chilled, skin removed, and deboned)
1 cup mayonnaise
1 cup sour cream
1 pkg. Sriracha Ranch Dip Quick Mix
½ cup diced yellow onion
1 (4 oz.) can diced green chilies
1 cup finely shredded cheddar jack cheese
Slider rolls or small dinner rolls, split
Leaf lettuce or other type of lettuce as needed
2 Roma tomatoes, thinly sliced 

Cut the chicken into bite-size pieces. In a separate bowl, mix the mayonnaise, sour cream and Sriracha Ranch Dip Quick Mix. Add the chicken, onion, green chilies and shredded cheese. Mix until incorporated and then spoon evenly among the rolls. Add lettuce and tomatoes as desired.

Serves 10-12

Fish Tacos with Sriracha Ranch Slaw

Slaw
1 pkg. Sriracha Ranch Dip Quick Mix
1½ cups mayonnaise
½ cup sour cream
1 (10 oz.) package shredded cabbage
1 red bell pepper (thinly sliced)
1 Roma tomato (seeds removed and sliced)
1 large jalapeno (seeds removed and sliced)

In a bowl, combine Sriracha Ranch Dip Quick Mix, mayonnaise, and sour cream; mix well. Add remaining ingredients and mix until incorporated. Cover and refrigerate.

Fish Tacos
1½ lbs. salmon, Mahi Mahi or any other fish that is suitable to grill (divided into 3 oz. portions)
Olive oil
Salt and pepper to taste
8 taco-size flour tortillas
1 avocado (sliced)
2 limes (quartered)

Preheat grill to medium heat or oven to 350 degrees F. Brush fish with olive oil and lightly season with salt and pepper. Place on well-oiled grill and cook to desired doneness. Heat tortillas on grill. Divide half of the slaw between the eight tortillas. Place fish on top of slaw and top with remaining slaw equally. Place a slice of avocado on top and serve with lime wedges.

Serves 4