[PIC to come]
You’ve found it. The best sauce to use on fish tacos or any tacos, for that matter. Hands down. Don’t even look at another recipe.
[Original Recipe from here. I omitted a couple things from the original recipe and added Aleppos instead of jalapeno peppers for heat.]
~makes about 1 Cup of sauce~
- 1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
- 1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won’t miss that particular flavor contribution)
- 1 lime, cut in half
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried dill weed (or fresh to taste)
- 1/4 teaspoon Aleppo Chillies
- 1/4 teaspoon Chili Powder
- 1 tablespoon fresh cilantro, chopped
- Sea Salt and Cracked pepper to taste
- The tiniest dash of smoked paprika
- 1 hot pepper of your choice, seeded and minced (optional – the dried Aleppos are hot enough for us)
- 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 cilantro and mix thoroughly.
- Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
- Serve chilled. Spoon sauce over fish tacos, or add into taco salads or rice bowls.