Name: Fish Taco Sauce Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 1/2 cup low fat sour cream; 1/2 cup low fat plain yogurt; 2 tablespoons lime juice; 1 – 2 tablespoons sriracha sauce (start with 1 and add more for extra heat; can substitute hot sauce but start with less); 1/2 teaspoon sugar; 1/2 teaspoon kosher salt

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Introduction

This Fish Taco Sauce is a creamy, tangy, and mildly spicy condiment that perfectly complements any fish taco. It’s quick to make and adds a fresh burst of flavor with a hint of heat.

The image shows four yellow corn tacos arranged in a row on a white plate with a blue speckled pattern, placed on a white marbled surface. Each taco has three visible layers: a base layer of crispy fried fish in a golden brown color, a second layer of shredded purple and white cabbage adding vibrant color and texture, and a top layer of light pink creamy sauce drizzled across. On the plate beside the tacos are two lime wedges and three sliced jalapeños, all bright green. A small clear glass cup filled with a light pink dipping sauce sits on the plate near the front taco. In the background, there are two clear glasses of water each with a lime wedge on the rim, and a white bowl filled with shredded purple cabbage partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup low fat sour cream
1/2 cup low fat plain yogurt
2 tablespoons lime juice
1 – 2 tablespoons sriracha sauce (start with 1 and add more for extra heat; hot sauce can be used as a substitute, just start with less)
1/2 teaspoon sugar
1/2 teaspoon kosher salt

Instructions

Step 1: In a bowl, mix together the sour cream, yogurt, lime juice, sriracha sauce, sugar, and kosher salt until smooth and well combined.
Step 2: Taste the sauce and adjust the flavors to your liking by adding more sriracha for heat, lime juice for tang, or salt if needed.

Tips & Variations

For a thicker sauce, use Greek yogurt instead of plain yogurt.
Try adding chopped fresh cilantro for extra freshness.
If you prefer less heat, substitute sriracha with a milder hot sauce or omit it entirely.
Allow the sauce to chill for 30 minutes before serving to let flavors meld.

Storage

Store the sauce in an airtight container in the refrigerator for up to 3 days. Stir well before using, and serve chilled or at room temperature.

How to Serve

Three soft yellow corn tacos are placed side by side on a white plate with a blue pattern, set on a white marbled surface. Each taco has one main layer of cooked orange-red fish in the center, topped with thin strands of purple cabbage and white shredded cheese scattered on top. There are two light green lime wedges resting at the bottom edge of the plate and a couple of sliced green jalapeños near the top right of the plate. The colors are vibrant and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce dairy-free?

Yes, you can substitute the sour cream and yogurt with dairy-free alternatives such as coconut yogurt or cashew cream for a similar texture and flavor.

What else can I use this sauce with besides fish tacos?

This sauce works great as a dip for vegetables, a drizzle over grilled chicken or shrimp, or even as a spread on sandwiches and wraps.