This creamy Fish Taco Sauce is tangy and full of bold flavor. Made with sour cream, mayo, lime, and warm spices, it’s the perfect finishing touch for tacos, wraps, or bowls. Ready in just minutes, this sauce adds a restaurant-style touch to any meal.
I first made this fish taco sauce to go on my blackened fish tacos. Since then, we’ve started adding it to so many other things, from other types of tacos and bowls to sandwiches and grilled meat. The zesty lime adds a bright flavor that helps lighten the flavor of blackened seasoning, while mayo and sour cream keep it nice and tangy. It’s so good!
The best part is that it can be whipped up in just 5 minutes with just a few ingredients. It’s become my go-to sauce for adding flavor to things in a pinch.
Why This Fish Taco Sauce Is So Good
- Bright, tangy flavor. The combination of sour cream, lime juice, and a few spices gives this sauce a tangy, citrusy flavor that’s balanced by warm spices. It adds a pop of flavor to tacos and more.
- Versatile. Fish taco sauce isn’t just for fish tacos! We use this on everything from grilled meats and sandwiches to roasted vegetables. It’s also great on burrito bowls and in wraps.
- Ready in 5 minutes. It takes literal minutes to get this recipe ready to enjoy. Of course, you can easily prep it in advance too. Either way, it’s a quick and easy way to add flavor.
Key Ingredients
This sauce is made with just a few basic ingredients, making it easy to whip up anytime. The full measurements can be found in the recipe card below.
- Sour cream & mayo – Using equal parts of both creates the perfect balance of tangy and savory flavors with a creamy texture.
- Lime – Fresh lime juice and zest brighten the sauce with a pop of citrus. Be sure to zest the lime before juicing it.
- Spices – Garlic powder, chili powder, ground cumin, salt, and black pepper bring a bit of warm flavor to the savory sauce.
How To Make Fish Taco Sauce
It takes less than 5 minutes to whip this recipe up, making it an incredibly easy way to add flavor to almost any dish. The printable instructions can be found in the recipe card below.
- Combine. Whisk all of the ingredients in a bowl until smooth and fully combined.
- Adjust. Give the sauce a taste. Adjust the seasoning as desired.
- Chill. Pop the sauce in the fridge for 10 minutes or serve immediately.
Tips & Tricks
This fish taco sauce recipe is so easy that I only have a few quick tips for you.
- Thin the sauce. For a thinner, drizzle-style sauce, add a splash of water or extra lime juice.
- Transfer to a squeeze bottle. You can also add it to a squeeze bottle for easy serving. I like to do this if I’m serving it at a BBQ or picnic.
- Chill before serving. I highly recommend popping this fish taco sauce n the fridge for at least 10 minutes before serving. It really gives the flavors a chance to develop and taste even better.
- Adjust the seasoning. I always give the sauce a taste after combining, just to see if it needs a bit more salt or an extra squeeze of lime.
Ways To Use It
The obvious way to use this sauce is on fish tacos. We love it on my easy blackened fish tacos but it would be great on fried fish tacos too. Outside of tacos, it can be drizzled on baked fish, like my 20-minute baked tilapia, or as a dip for fish sticks.
But don’t limit yourself just to fish! This is an easy way to add flavor to almost any dish. Think other types of tacos, sandwiches, grilled meats, and roasted vegetables. A few of our favorites are spicy shrimp tacos, fried chicken tacos, and grilled chicken.
Proper Storage
Store leftover fish taco sauce in an airtight container in the fridge. Enjoy within 5 days.
Fish Taco Sauce
Ingredients
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 Tablespoon fresh lime juice
- ½ teaspoon lime zest
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Add all ingredients to a small bowl.
- Whisk until smooth and fully combined.
- Taste and adjust seasoning as needed.
- Chill for 10 minutes if desired, or use immediately.
Last Step:
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