Fish Taco Sauce

[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)


  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 cilantro and mix 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 sauce over fish tacos, or add into taco salads or rice bowls.

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