Fish Taco Sauce
A creamy, tangy fish taco sauce with a hint of lime and mild heat — ready in 5 minutes and the perfect finish for any taco night.
Ingredients
- ½ cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 tablespoon hot sauce such as Cholula
- Salt to taste
Instructions
- Add the sour cream, mayonnaise, lime juice, and lime zest to a medium bowl. Whisk until smooth and fully combined.
- Add the garlic powder, cumin, smoked paprika, and hot sauce. Whisk again until uniform in color and texture.
- Taste and adjust — add more lime juice for brightness or more hot sauce for heat. Season with salt.
- Refrigerate for at least 10 minutes before serving to let the flavors develop fully.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream.
- This sauce keeps well in the fridge for up to 1 week in an airtight jar.
- Works great as a dip for shrimp, fried fish, or veggie tacos.
- This sauce keeps well in the fridge for up to 1 week in an airtight jar.
- Works great as a dip for shrimp, fried fish, or veggie tacos.