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 that Baja is quite infamous for. This Baja Sur Fish Taco Sauce blends mayonnaise, sour cream, spices, cilantro, red onion, and a few chopped capers. Give it a try on your next #TacoTuesday Fish — or Shrimp Taco banquete 😉
I love adding a heaping dollop of this sauce on these Baja-Style Fish Tacos.
Please leave your thoughts and comments on the sauce here. And don’t forget to share your pics and tag me on Instagram (@coachedbyjan)
Baja Sur Fish Taco Sauce
- 1/3 cup Sour Cream Substitute Plain Greek Yogurt
- 1/3 cup Mayonnaise
- 1 Lime Juiced and zested
- 1/2 tsp Cumin Ground
- 1/2 tsp Coriander Ground
- 1/2 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.