Best Fish Taco Sauce Recipes

FISH TACO SAUCE

Steps:

• Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.

FISH TACO SAUCE

Steps:

• Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
• I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla), add a sprinkle of cabbage, a drizzle of sauce, then roll up.

SAN DIEGO-STYLE FISH TACO SAUCE

Steps:

• 1. In a small bowl, whisk the sour cream and mayonnaise until well blended. 2. 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. 3. Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly. 4. Cover the bowl with wrap and refrigerate the fish taco for at least one hour - the longer the better. 5. Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.

FISH TACO TARTAR SAUCE

Steps:

• Mix all ingredients together -- best when chilled an hour before you need it.

FRIED FISH TACO WITH CHIPOTLE AIOLI SAUCE

Steps:

• 1. CHIPOTLE AIOLI SAUCE: Combine together in mini blender or use hand blender; set aside.
• 2. FISH: Combine flour, chili powder, cayenne pepper, and salt and pepper in a pan. Pour buttermilk in another pan. Combine panko, all-purpose seasoning and salt in another pan. Deep fry at 375 until browned nicely.
• 3. SLAW: Combine cabbage, carrots and onion. Mix mayo, lime juice and pepper together. Add mayo mixture to cabbage mixture. Be careful and don't add too much, you don't want it runny but just enough to slightly moisten the slaw.
• 4. TACO: Spread Aioli sauce on warmed tortillas, top with fried fish (can break into pieces), cover with slaw and top with diced tomatoes; salt and pepper if desired.

SOUTH-OF-THE-BORDER ESSENTIALS: FISH TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a non-reactive (like glass) container to make and store this sauce.
• 3. Gather your ingredients (mise en place).
• 4. Whisk all the ingredients together.
• 5. Cover and let rest in the fridge for an hour or two before use.
• 6. THE CABBAGE SLAW
• 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
• 8. PLATE/PRESENT
• 9. Use the sauce on your favorite tacos. Enjoy.
• 10. Keep the faith, and keep cooking.

FISH TACO WITH MANGO SAUCE

Steps:

• 1. To make salsa place all of the first 6 ingredients in a blender or food processor and puree until smooth.
• 2. To make the filling, combine all 4 ingredients listed under the word FILLING in a bowl and toss gently to mix well.
• 3. In small skillet, pour in oil to epth of ½ inch, heat, and fry the tortillas for a couple of seconds to soften. Drain and fold in half. Stuff each taco shell with some of the filling and arrange on the platter with salsa on the side.

WICKEDLY GOOD FISH TACO SAUCE

Steps:

• 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.
• Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.
• Cover the bowl with wrap and refrigerate the fish taco for at least one hour - the longer the better.
• Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.

FISH TACO SAUCE

Steps:

• blend all ingredients and chill.

FISH TACO SAUCE

Steps:

• mix all ingredients.
• serve.