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That fancy Fish Taco Sauce you love so much can be made right at home.
This fresh and flavorful sauce is made with sour cream, a bit of mayonnaise, herbs and seasonings and it’s perfect to drizzle over your fave fish tacos!
- It’s fresh, flavorful, and easy to make.
- This versatile, Baja-inspired recipe is perfect for fish tacos!
- It can be used for all kinds of fish, crispy shrimp, or even chicken tenders.
- This dip can be mixed a couple of days ahead of time.
Ingredient for Fish Taco Sauce
- The Base: Sour cream adds tang, while mayonnaise adds richness. You can substitute plain Greek yogurt for sour cream.
- Lime: Lime zest and fresh lime juice add the best flavor. If buying bottled lime juice, I find organic like this one tastes much closer to fresh and is worth the extra money.
- Herbs: I love cilantro and it’s perfect in this recipe. If you can’t eat cilantro, you can use parsley in this recipe, although it will change the flavor of the sauce.
- Seasoning: Spices like cumin, garlic powder, and smoked paprika add flavor. For heat, you can stir in cayenne pepper or finely diced jalapeno.
How to Make Fish Taco Sauce
- Zest and juice the lime.
- Combine all ingredients in a bowl (recipe below).
Drizzle on mahi-mahi tacos, shrimp tacos, or any other favorite taco recipe!
How to Store
Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again and refresh it with a little squeeze of lime juice.
It Tastes Great With…
Did you make this Fish Taco Sauce? Leave a rating and a comment below!
Fish Taco Sauce
Homemade Fish Taco Sauce is creamy, tangy, & a little bit spicy. No cook and ready in minutes to drizzle over tacos, fried chicken, or use as a dip for fries.
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Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of juice from the lime.
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Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 30 minutes before serving.
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Drizzle over fish tacos (or any kind of tacos).
Plain Greek yogurt can be used in place of sour cream.
Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again.
Calories: 128 | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Dressing, Sauce
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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