Fish Taco Sauce

photo by Anonymous





- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream or 1/2 cup Greek yogurt, plain
- 1 lime, juiced
- 1 tablespoon capers, minced to taste
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried dill weed
- 1⁄4 teaspoon cayenne pepper, to taste (optional)
directions
- Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
- I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla), add a sprinkle of cabbage, a drizzle of sauce, then roll up.
Reviews
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This sauce was excellent! I actually used about 2 oz olive oil mayo to 7 oz fat free greek yogurt. I was making fish tacos and I'm used to having a slaw instead of sauce so I tossed this sauce with a whole bag of sliced cabbage from Trader Joe's and a half a package of broccoli slaw until it was the right consistency. I also threw in a few tablespoons of chopped cilantro because I had some lying around. Absolutely amazing! I'm never making fish tacos (or breakfast tacos) without this slaw again! Thanks for the recipe!
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I've been making a recipe almost exactly like this for 20 years now. It's supposedly Rick Rubio's original recipe (he introduced fish tacos to the U.S.). The only difference is the recipe uses 1 teaspoon of capers which is more than enough, and there's one to two finely diced habanero peppers which turns this sauce into the best stuff on the planet. Definitely use plain yogurt (not Greek) and not sour cream. I love sour cream but it has no place in this recipe.
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Tweaks
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This was good. I used yogurt instead of sour cream to cut down the fat. I also left out the capers based on a previous review and the fact that I generally don't like capers in things. The flavor was very good. I made blackened salmon for the fish and served on flour tortillas with cabbage and picco. Black refried beans and brown rice on the side.
RECIPE SUBMITTED BY
TigerJo
United States