Wickedly Good Fish Taco Sauce

READY IN: 20mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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