Go Back
Dorothy Thomas

Fish Taco Sauce Recipe

A creamy, tangy, and slightly spicy sauce perfect for drizzling over fish tacos, grilled seafood, or even as a dip for veggies. Quick to make and packed with flavor!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 6
Course: Condiment, Sauce
Cuisine: Mexican, Tex-Mex
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Mayonnaise Use full-fat for best texture
  • ¼ cup Sour cream or Greek yogurt Adds tanginess
  • 1-2 tbsp Lime juice (fresh) Adjust to taste
  • 1 clove Garlic (minced) Or ½ tsp garlic powder
  • 1 tsp Hot sauce (e.g., Sriracha or Tabasco) Adjust spice level
  • ½ tsp Cumin (ground) Smoky depth
  • ½ tsp Paprika Sweet or smoked
  • ¼ tsp Salt To taste
  • ⅛ tsp Black pepper Freshly ground preferred
  • 1 tbsp Fresh cilantro (chopped) Optional for freshness

Equipment

  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons

Method
 

  1. In a bowl, whisk together the mayonnaise, sour cream (or yogurt), and lime juice until smooth.
  2. Stir in minced garlic, hot sauce, cumin, paprika, salt, and black pepper. Adjust lime juice and salt to taste.
  3. If the sauce is too thick, thin it with 1-2 tsp of water or extra lime juice.
  4. Let the sauce sit for 10 minutes before serving to allow flavors to meld. Drizzle over fish tacos or use as a dip.

Notes

  • Spice Level: For milder sauce, reduce hot sauce; for extra heat, add a pinch of cayenne.
  • Storage: Keep refrigerated in an airtight container for up to 5 days.
  • Variations: Add a pinch of cayenne or chipotle powder for smokiness.