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.
Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of juice from the lime.
Combine all ingredients in a small bowl and whisk to combine. Refrigerate for at least 30 minutes before serving.
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
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