This is without a doubt the best fish taco sauce I've ever had or made. The herbs and spices are unique and create an incredible white sauce for fish tacos
INGREDIENTS
- 1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you're not a fan of sour cream)
- 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 lime, cut in half
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried oregano
- 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).
- 1 tablespoon fresh cilantro, chopped
INSTRUCTIONS
- 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.
- Visit Wickedly Good Fish Taco Sauce @ soupaddict.com For Recipe Instructions.
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