The ultimate fish taco sauce is creamy, smoky, and slightly spicy!
This adaptable sauce is delicious with blackened, grilled, or battered fish tacos, and it’s simple to create. Fish tacos from California were the inspiration for this dish.
What Makes This Sauce So Delectable?
- It’s the perfect combination of creamy, tangy, and spicy! You can also adjust the heat level to your preference.
I know it’s called fish taco sauce, but these components have nothing to do with fish. This sauce is also delicious on shrimp fajitas, chicken nuggets, burger bowls, and a delicious cobb salad.
- Do you need to feed a large group? It’s simple to double or triple this recipe. There isn’t any additional effort required!
- This sauce is ideal for meal preparation. Fish taco sauce can be stored in the refrigerator for up to two weeks. To keep it fresh and avoid other fridge scents from mixing with it, store it in an airtight container.
Adobo Sauce with Chipotle Peppers – This is where the smoky flavor of your sauce comes from.
If you want more heat, use a whole chipotle pepper instead of half of one, or increase the amount of adobo sauce you use. If you’re sensitive to heat, leave the chipotle pepper out.
Mayonnaise and sour cream are total rockstars.
They give the sauce a little acidity without overpowering the other flavors, and they give it that amazing creamy texture. If you don’t like sour cream, plain yogurt can be substituted.
- The flavor is fantastic right away, but if you let it sit for a few minutes, it’s outstanding! When I have time, I’ll make this fish taco sauce and chill it for at least 2 hours, covered, in the refrigerator to bring out all of the flavors!
- To get the right, smooth consistency, you’ll need a blender (or food processor). You can whisk everything together by hand if you don’t have one. Make careful to dice the chipotle pepper first, or use additional adobo sauce instead.
- Transfer the fish taco sauce to a squeeze bottle or spoon it into a zip-top plastic bag and snip a little corner off with a pair of scissors to make drizzling it over your food a little simpler. If you’re not going to use all of your sauce right away, don’t put it all in the plastic bag because you won’t be able to preserve it that way.
Fish Taco Sauce
|5 minutes to prepare
0 minutes to cook
3 minute mix time
8 minutes in total
The ultimate fish taco sauce is creamy, smoky, and slightly spicy! This adaptable sauce is delicious with blackened, grilled, or battered fish tacos, and it’s simple to create. Fish tacos from California were the inspiration for this dish.
- ½ cup sour cream or plain yogurt
- ¼ cup mayonnaise
- ½ of one chipotle pepper from a can of adobo sauce
- 2 teaspoons adobo sauce
- 1 clove of garlic peeled
- ¼ teaspoon salt
- juice of ½ to ¼ lime as desired
- Blender or food processor
Instructions For Fish Taco Sauce
- In a blender or food processor bowl, combine all of the ingredients. Blend until completely smooth. Fill a jar or squeeze bottle with the finished sauce. Serve immediately or chill until ready to serve.
- To increase the heat, use a full chipotle pepper or a little extra adobo sauce. Remove the chipotle pepper entirely for a milder flavor.
- Use dairy-free sour cream to make it dairy-free.
- Use vegan mayonnaise and sour cream to make it vegan.
This recipe serves roughly 8 people. The nutritional values displayed are for one serving. The macros may differ slightly based on the ingredient brands utilized.
Prepare the recipe as directed, then weigh the entire batch when finished to determine the amount of one serving.
Divide the entire weight (excluding the bowl, pot, or plate in which the food is served) by 8. The weight of one serving will be the result.
Serving: 1serving, Calories: 81kcal, Carbohydrates: 1g, Protein: 1g, Fat: 8g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 355mg, Potassium: 30mg, Fiber: 1g, Sugar: 1g, Vitamin A: 146IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg