Baja Sur Fish Taco Sauce

A truly authentic Baja-Style Fish Taco includes that iconic south-of-the border fish taco sauce! Having sampled more fish tacos than I should probably admit (both north and south of the border), I’ve tried, tasted, and tested a variety of ingredients on a mission to recreate a version of those zesty, delectable sauces for which Mexico’s Baja peninsula is infamous.

Imagine the windows rolled down, salty ocean breezes blowing through, some Tom Petty tunes jammin’ on the radio, and suddenly landing upon a delightful mariscos restaurante in one of Ensenada’s iconic coves. An al fresco experience where the sun is kissing the Pacific waves crashing on the rocks below and the margaritas are epic! We found that secret place on a recent visit, and it’s called Restaurante Encanto. Let’s just say the setting and service were incredible, and grilled lobster and fish tacos were divine!

So back to my kitchen and a reminiscent feast of those heavenly fish tacos with Baja-style sauce. The Baja Sur Fish Taco Sauce I’ve created here blends mayonnaise, sour cream, spices, cilantro, jalapeño, red onion, and a few minced capers. Give it a try on your next #TacoTuesday Fish — or Shrimp Taco banquete 😉

I love adding a heaping dollop of this sauce and a dusting of fresh chopped cilantro and crumbled Cotija cheese on these Baja-Style Fish Tacos. Oh, and a Cadillac Margarita. It’s perfection 😉

Please leave your thoughts and comments on the Baja Sur Fish Taco Sauce here. And don’t forget to share your pics and tag me on Instagram (@coachedbyjan)

Baja Sur Fish Taco Sauce

Baja Sur Fish Taco Sauce

Prep Time 15 minutes
Course Side Dish
Cuisine American, Mexican
Servings 8 people
Calories 37 kcal


  • 1/3 cup Sour Cream Substitute Plain Greek Yogurt
  • 1/3 cup Mayonnaise
  • 1 Lime Juiced and zested
  • 1/2 tsp Cumin Ground
  • 1/4 tsp Coriander Ground
  • 1/4 tsp Chipotle Chile Powder
  • 1/2 tsp Dill Dried
  • 1/2 tsp Oregano Dried
  • 1/4 tsp Sea Salt
  • 2 tbsp Cilantro Fresh, minced
  • 2 tbsp Red Onion Minced
  • 2 tsp Capers Drained, minced
  • 1 Jalapeño Small, seeded and minced


  • In a medium-sized bowl, whisk the sour cream, mayonnaise, half of the lime juice and half of the zest until thoroughly combined. Add the cumin, coriander, chipotle chile powder, dill, oregano, and sea salt and stir to combine.
  • Gently fold in the cilantro, red onion, capers, and minced jalapeño until incorporated into the sauce. 
  • Fish Taco Sauce should be the consistency of a creamy salad dressing. If it's too thick, add a little more lime juice and stir again to blend. Taste for flavor and add a bit more lime zest, if desired. Cover and refrigerate until ready to use.
  • Fish Taco Sauce will last in the refrigerator in an airtight container for one week and in the freezer for up to two months. Give it a quick stir before using, if it has been stored in your refrigerator or freezer.


Baja Sur Fish Taco Sauce will last up to a week in an airtight container in the refrigerator, and up to three months in the freezer.
One serving is about 1 tbsp of sauce, or enough for one taco.
Keyword Fish Taco, Pescatarian, Shrimp Sauce, Shrimp Taco, Taco Sauce, tartar sauce

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