Wickedly good fish taco sauce
Try this Wickedly good fish taco sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 tablespoon fresh cilantro chopped
- 1/2 teaspoon dried dill weed
- 1 lime, cut in half
- 1/2 cup reduced fat sour cream (greek yogurt is delicious
- 1/2 cup reduced fat mayonnaise (you can use full fat but, the spices are so delicious, you won't miss that particular flavor contribution)
- 1/4 teaspoon ground chipotle chili powder
- 1/2 teaspoon capers minced
- 1 hot pepper of your choice seeded and minced (jalapeno is delicious, as are the cherry bomb poppers i used in this batch).
- Carbohydrate 1.06907499905531 g
- Cholesterol 0 mg
- Fat 0.21793416653585 g
- Fiber 0.42119166370008 g
- Protein 0.353244166391066 g
- Saturated Fat 0.0262484166393432 g
- Serving Size 1 1 cup (4g)
- Sodium 45.2289999306213 mg
- Sugar 0.647883335355228 g
- Trans Fat 0.0575331666343718 g
- Calories 6 calories
In a small bowl, whisk the sour cream and mayonnaise until well blended.Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
