Marinate the fish in the olive oil, juice of 2 limes, salt and pepper for 30 minutes. Prepare the dressing by combining the ranch dressing and sriracha sauce in a small bowl. Set aside. Preheat oven to 250 degrees, wrap tortillas in foil and bake for 30 minutes or until warm.
Preheat the barbecue to medium heat. Remove fish from the marinade and place on the grill. Grill fish until cooked through, but not overdone. Build the taco with fish, cabbage, onion, guacamole and top with the sriracha ranch dressing, cilantro and a squeeze of fresh lime juice. Serves 3-4.
Tip: I use fresh halibut for my fish tacos but you can use any firm, mild flavored fish.
Kunde Family Winery Sauvignon Blanc - Block 4SB20 or a fresh Margarita!