That fancy Fish Taco Sauce you love so much can be made right at home to drizzle on fish tacos or even as a dip for crispy baked chicken tenders.
It’s fresh, flavorful, and best of all, easy to make. This will become a go-to dip for everything from seafood to fries!
A Delicious Dip or Drizzle
- This easy, Baja-style recipe can be used for all kinds of fish and shrimp recipes.
- This dip can be mixed a couple of days ahead of time.
- Serve with fried or grilled fish tacos.
Ingredient for Fish Taco Sauce
THE BASE: Like most dips and creamy dressings, sour cream and mayonnaise create the base. For a thicker base (or a healthy boost), swap sour cream for plain Greek yogurt.
FRESH FLAVOR: Fresh lime juice adds the best flavor, bottled juices can sometimes be bitter. Cilantro is a favorite for its herbal flavor. If you can’t eat cilantro, you can use parsley in this recipe although it will change the flavor of the sauce.
SEASONING: Seasonings like cumin, garlic powder, and smoked paprika give the sauce depth. Add some cayenne pepper for heat or even a bit of Cajun seasoning.
How to Make Fish Taco Sauce
- Zest & juice the lime.
- Combine all ingredients per recipe below in a bowl.
- Drizzle on mahi-mahi tacos, shrimp tacos, or any other favorite taco recipe!
Other Ways to Enjoy this Sauce
Use it as a creamy dip for veggies or a dressing for slaw. Use on mashed potatoes, drizzle over baked potatoes, or roasted veggies or even dip potato chips.
How to Store
Keep fish taco sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days. For best results, shake or stir before serving again and refresh it with a little squeeze of lime juice.
Tastes Great With…
- Easy Fish Tacos – ready in 20 minutes
- Grilled Mahi Mahi – with mango salsa
- Roasted Cauliflower Tacos – a vegetarian entrèe
- Easy Baked Tilapia (or Cod) – with panko topping
- Shrimp Tacos – so fresh & flavorful
Did you make this Fish Taco Sauce? Be sure to leave a rating and a comment below!
Fish Taco Sauce
- ⅓ cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons cilantro minced
- 1 tablespoon light cream
- 1 lime
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- salt & pepper to taste
- Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of the juice from the lime.
- Combine all ingredients in a small bowl. Refrigerate at least 30 minutes before serving.
- Drizzle over fish tacos (or any kind of tacos).
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Very good, quick and easy. I didn’t have a lime, so used lemon and it was delicious. Also, I added minced red onion.
I am so glad you enjoyed this recipe Amy!
Light cream? I’ve never heard of this. Where do I buy this? Is it called something else too?
You can use half and half cream as light cream. Any other cream or even milk will work too!
Great generic taco sauce that you can tweak for personal taste. My wife does not like strong tastes or spices so this fit the bill perfectly for her. Thanks for the recipe!!!
I am so glad you love this recipe John!
Cannot wait for Friday fish fry!!
Trying this on fish tacos!
I made this for some very fishy tasting fish and it is absolutely delicious. Saved my tacos. Although I didn’t have some of the stuff so I improvised it. I used sour cream, mayonnaise (4 tbs since I didn’t have enough sour cream), realemon lemon juice (2tbs), creole seasoning, Cajun seasoning, smoked paprika, pepper and parsley.
That sounds delicious, Charisse! Thanks for sharing.
Hi, this looks so good, as do all of your recipes! Have you tried this on shrimp tacos?
I have been looking for a sauce to use on breaded shrimp tacos and this looks like it
may fit the bill. Thanks
This would be great on Shrimp Tacos too Linda!