Yield: 8 cup
Fish Taco Sauce
This mayo-chipotle fish taco sauce recipe with fresh cilantro and tangy lime juice is a quick way to add more flavor to your taco nights! Ready in 5 minutes, this flavorful sauce is delicious on more than just fish tacos. Serve it with burgers, burrito bowls, chicken wings, hot dogs, salmon patties, shrimp, any flaky fish and so much more!
Ingredients
- ½ cup sour cream, or mayo
- ½ cup plain greek yogurt
- ¼ cup packed fresh cilantro, optional
- 1 teaspoon minced garlic
- 1-2 chipotle peppers in adobo sauce, depending on heat preference
- Juice of 1 lime
- ⅛ teaspoon kosher salt
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Instructions
- Puree all ingredients together until smooth using a food processor, immersion blender or traditional blender.
- For best results refrigerate sauce for at least 30 minutes, to allow the flavors to meld, before serving.
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Notes
Storage: Place it in an airtight container and store in the fridge for up to 7 days.
Adjust the Heat: I like to control how spicy the sauce turns out by blending in 1/2 chipotle at a time. This way you don’t end up with an overly spicy sauce!
Add Spices: Stir in 1/2 teaspoon dried oregano, smoked paprika, and 1/4 teaspoon cayenne pepper for even more depth.
Skip the Herbiness: Don’t add cilantro to the sauce if you’re not a fan of it. The sauce will taste like a garlicky chipotle crema without the cilantro.
Don’t Over-Mix: Since the sauce is cream based, blend it until just smooth. If you keep going trying to dissolve all the little bits of cilantro, the lime juice can split the mayo and yogurt in the mixture.
Adjust the Consistency: If the sauce is too thick, mix in 1/2 tablespoon milk at a time until it reaches your desired consistency.
Nutrition
Serving: 2 tablespoons, Calories: 39kcal, Carbohydrates: 2g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 9mg, Sodium: 46mg, Potassium: 44mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 126IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 0.1mg