Wickedly good fish taco sauce

Wickedly Good Fish Taco Sauce | SoupAddict.com

Years ago, I came across a recipe for San Diego fish tacos and fish taco sauce. It was good. They sure have a way with fish tacos, those San Diegoans. But, I lost the recipe and have forgotten how to authentically prepare the fish. Doesn’t matter. It’s hard to screw up a fish taco too badly. The fish taco sauce included in the recipe, however, burned a little hole in my brain.

So, so good. Forget salsa. Forget sour cream. Forget tartar sauce. You’ll never want anything on your fish tacos except this fish taco sauce, ever again.

I suspect my fading memory and stubborn inability to leave well enough alone has inserted itself on the original fish taco sauce recipe. But that’s the beauty of a spice-heavy concoction: You can tweak to your own tastes.

Wickedly Good Fish Taco Sauce | SoupAddict.com

Lime and cilantro are so natural together, it would not have surprised me one bit to find them growing on the same plant, had I not grown cilantro myself without producing a single lime (I knew better, of course, but was still unreasonably disappointed). If you want to create a fantastic rice dish to go with your mexican dinner, just add butter to the finished rice, and stir. Squeeze a lime into the rice, and stir. Sprinkle a dusting of coriander over the rice, stir. Finish it off with a generous helping of fresh, chopped cilantro. (Yeah, stir).

Wickedly Good Fish Taco Sauce | SoupAddict.com

Coriander, by the way, is the seed produced by the cilantro plant. Redundant, both sharing a spot in the same fish taco sauce recipe? No, sir. Ground coriander tastes nothing like its leafy parent. Gently aromatic and somehow citrusy, it adds a bright flavor to mexican dishes, and is an especially delicious companion to cumin.

Wickedly Good Fish Taco Sauce | SoupAddict.com

Try this uniquely spiced white sauce for your fish tacos – I hope you’ll love it!

Karen xo

Wickedly good fish taco sauce
 
Prep time

Total time

 

This is without a doubt the best fish taco sauce I’ve ever had or made. The herbs and spices are unique and create an incredible white sauce for fish tacos.
Author:
Serves: About 1 cup

Ingredients
  • 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
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground chipotle chili powder
  • 1/2 teaspoon capers, minced
  • 1 hot pepper of your choice, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers I used in this batch).
  • 1 tablespoon fresh cilantro, chopped

Instructions
  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 the capers, minced pepper and cilantro, and whisk 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 white sauce over fish tacos, or add into taco salads or rice bowls.


Comments

  1. that sounds like a great sauce, thanks for the recipe! fish tacos are one of my favorites.

  2. Stumbled across your blog today, via google search for a fish taco sauce recipe. Nice looking blog, I will have to spend some time poking around here and see what else I can find. Are these your own photos in this post? If so, lovely work. The images are what sold me on your recipe over many others unearthed in my search.

    Will be trying your recipe tonight, with my first attempt at fish tacos. (Having never had them before – I’m from the Canadian prairies – this should prove an interesting culinary experiment.) It’s barely past lunchtime now, but I can hardly wait for dinner!

  3. soupaddict says:

    Hi Hera,

    Thanks for the compliments on my photos – sometimes taking the pictures is as much fun as the cooking (but definitely not as fun as the eating).

    Fish tacos just don’t sound right somehow, so the first time I had them, I was completely floored by how delicious they are. At this point, I like them better than beef or chicken tacos. I hope you enjoy the sauce!

  4. I also just did a google search on “fish taco sauce” and your post was #3! Yay for you!

    I think your blog looks coolio. I’ll be back. Oh and thanks for the recipe!

    - Amy

  5. funluvingourmet says:

    I, too, was perusing for a fish taco sauce as I am from San Diego and my family loves fish tacos. Your link was actually #1 today and I was very attracted to it as I am a soup addict as well. Love making soup! I am going to try the sauce this evening as it sounds great – I love your blog – and the pictures. What is your favorite soup to make/eat?

  6. I love love love Hungarian Mushroom soup. But I think my favorite to make is Mulligatawny. Yeeeuuum!

  7. Googled “fish taco sauce” today and this came up first – AMAZING! Seriously the best sauce ever to go with beer battered tilapia fish tacos. Thanks for the delicious recipe!

  8. I just made your fish taco sauce, and I must say, it was amazing! I did not have any dill, so I added some lemon pepper that had some dill in it, and it was fantastic. I can’t wait to try it again with all the right ingredients…thanks!

  9. SoupAddict says:

    Hi Leslee – that’s awesome, I’m glad you liked it! If you like dill, you’ll just love the sauce with it – I use fresh dill when I can find it (upping the amount to 2 teaspoons or so). Yummy!

  10. Hi there, just wondering, what do you cook your fish in for your fish tacos? Also, a big debate at our house is the taco shell dilemma: soft whole wheat flour tortillas (me) or white corn hard taco shells (my husband and kids), which do you prefer? And as for toppings, do you have a good cabbage slaw recipe or do you just use lettuce, tomato, etc. for your toppings? With a sauce THIS good, I bet it doesn’t matter! Thanks for a great post! :) I’m trying your sauce as a substitute for my usual sauce tonight!

    • SoupAddict says:

      Hi Sarah,

      Thanks for visiting my site!

      Okay, fish: I’m usually too lazy to do a battered fish (which I think would be particularly delicious with this sauce) – I usually just grill some kind of white fish that has been marinated in Mojo sauce. Sea Bass is a favorite. Tilapia, cod. I’ve even done shrimp.

      Tortillas: I’m seriously not trying to be a peacemaker here – it’s completely accidental – but my favorite way to serve these tacos is with a hard shell wrapped in a soft shell. I especially love those “stand up” hard shell tacos that look like a squared-off “U” – they hold everything. I use refried beans as a glue (and as a side dish): spread refried beans on the soft torilla and then fit it directy onto the hard shell. (But when I don’t do that, I side with you: whole wheat flour tortillas.)

      Toppings: I usually don’t make a slaw – it’s either iceberg lettuce or cabbage, and then a variety of toppings, especially if it’s a taco party. Green onions, pico de gallo or homemade fresh salsa, grated cheese. That’s usually it. Oh, and the sauce. ;)

      • I just wanted to throw in a little comment here….I love soft corn tortillas with fish tacos. Just warm them up a tad in a clean, dry frying pan on low/medium heat.

  11. I found your website today when I was searching for a fish taco sauce recipe to go with some frozen, breaded tilapia we were going to cook. Wow, is this amazing! Tastes just like the good stuff I’ve had in Mexican restaurants. Thank you!

  12. culinspiration says:

    droolworthy!

  13. Pink Fish Taco Eater says:

    I have made this sauce for twice in the past two weeks , it really is wickedly good

  14. I have been looking for a GREAT fish taco sauce. We used to live in San Diego and there’s nothing like their Mexican food. Would you happen to have a good recipe for huevos rancheros? I just put your sauce in the refrigerator and we will have it tonight for dinner. Cant wait!

  15. Burmashave says:

    I feel bad I didn’t compliment you earlier, seeing as I’ve made this sauce once every 2 weeks for fish tacos since November (another former San Diegan that just can’t find decent fish tacos in the South). I love this recipe. I usually pour it on grilled blackened tilapia or mahi served in doubled corn tortillas with slaw and pico. Again, I LOVE this sauce recipe. Thanks so much!

  16. This is the best!!
    I’ve been having this with Halibut tacos for the last few months so I figured I’d better get back here and say thank you.

  17. Allison Korstad says:

    Wow! This is a superb recipe! I made it last night for my fish tacos and it was pretty much amazing. And it was really simple to make. Thanks for sharing!!

  18. SoupAddict says:

    Thanks for stopping by and leaving feedback – I appreciate it. I still love this sauce. I put it on things that no one in their right mind would put it on. Like eggs. A sort of Eggs Benedict, San Diego-style.

    • I dont usually respond online to things i search. I have finally found the one! Thank you! This sauce is knock your socks off amazing! I made the recipe exactally the way you suggested and it was a huge hit at my fish taco party! My only advice to those who make this is to not direct touch the cherry bomb peppers!ouch! i scoop the finley diced peppers with my fingers onto my knife and my finger tips burned for hours!Well worth the pain i indured. p.s. cant wait to try eggs san diego style, thank you truly

  19. YUM!! I made this sauce this past Friday for some fish tacos and it was outstanding. I love the combination of the flavors and it does remind me of some of the awesome tacos I had on vacation in SD. Looking forward to trying it on other things as well! It’s going to become a staple in my house for sure! (especially since I make fish tacos about every 10-14 days)

  20. How many servings is this? I am looking to make it for two families when I go camping this week!

  21. SoupAddict says:

    Hi Niki! It depends on your definition of serving. You’ll end up with about one cup of sauce, which is a lot if you’re just going to spoon it over tacos. If you have other plans for it, you might want to go 1-1/2 times to doubling it. At least it keeps nicely in the fridge, or on ice. Have fun!

  22. This recipe is getting saved to my “must try” list. I tend to make fish tacos more often then not and have been reinventing my recipe for months. I will try this one next time. Great work! I believe this sauce would be a true harmony for a San Diego eggs benedict as you said in an earlier comment. English muffin, poached eggs, turkey, avocado, and your sauce! The Cottage in La Jolla – San Diego makes a killer version of this!

  23. Love this recipe! Living in San Diego makes you spoiled when it comes to fish tacos. We had them tonight and used your sauce…awesome! Definitely will be using it when the in-laws come to town. We love making soups as well and so now I will have to peruse your suggestions.

  24. All i can say is….omm nom nom nom nom! I ate some taquitos with this sauce ^_^ and tomorrow ima make Shrimp tacos! I am excited >_<

  25. I made your sauce for fish tacos last night and it was GREAT! Thanks!

  26. great insite on the coriander and fresh cilantro. I’m going to add this to my recipe, I use yogurt instead of the sour cream and you are right, yogurt is an awesome substitute for sour cream

  27. I had never made fish tacos before — let alone a sauce to use on them. But, I tried it out and agree with the other comments stating the sauce is amazing! I didn’t have any coriander (and don’t even know what it is) but with all of the other ingredients the sauce was excellent. I added a chipotle hot sauce wish gave it a nice kick. I will certainly commit this to memory and pass along to others. Thank you for posting.

  28. Phenomenal flavor spectrum! I used smoked paprika instead of chipolte and added a bit of sea salt.

  29. Russ Jackson says:

    Great recipe I tried it today. Try using plain yogurt instead of the mayo, fresh dill instead of dried, and way more fresh cilantro…Russ

  30. Bernadette says:

    I am so excited to have found your recipe for fish taco sauce! Another x-San Diegan who craves fish tacos. Do you have a go-to recipe for fish tacos themselves? Love the photography in your blog!

    • Bernadette says:

      I made this for fish tacos this evening…fabulous! I also used it for carnitas tacos and as a dipping sauce for my kids’ cheese quesadillas – it was a perfect sauce. Thanks for sharing this with us.

      • SoupAddict says:

        That’s awesome – I’m glad you stopped back to let me know! Strange as it may seem, I really don’t have a recipe on hand for really good San Diego-style fish tacos. I usually just use some kind of white fish, lightly seasoned (not breaded), or even shrimp!

        Funny about the quesadillas – I’ve used leftover sauce in burrito bowls. It was delicious!

  31. I made fish tacos again tonight, and have been thinking about what was missing (I’m from the South, so no true fish taco experience). I asked my husband and we both said, “Some kind of creamy sauce.” Plain sour cream didn’t seem right. Your site was the first I found, but I have one question. How critical are the capers? I detest them. How noticeable are they? I make a mixture of avocado, tomato, grilled corn, cilantro, lemon juice and salt for our tacos. The avocado does add some of that creamy texture, but I still want something MORE. This sounds great, but I’m concerned about those capers.

    • SoupAddict says:

      I would just skip the capers – maybe add a little salt and freshly ground black pepper in its place. Capers add a little salty-savory bite to this sauce, but since it’s not a primary flavor, I think you’ll be just fine.

      • Thanks. DH came home for lunch (leftovers), so I made this and added a squirt of anchovy paste to get the salty-savory bite (also adds a fabulous umami taste to spaghetti sauce or lasagna and no fishyness). I didn’t get to let it sit for an hour, but it was still very good.

  32. How long will the sauce last before it expires?

    • SoupAddict says:

      Hi Tramaine,

      More than anything, I think it will depend on the shelf-life of your dairy ingredients. For example, if your sour cream’s expiration date is tomorrow, then I probably wouldn’t keep the sauce much longer beyond that.

  33. Stumbled across your sauce yesterday, was pretty good! I used middle eastern yogurt instead of sour crem and was a great substitute! Next time I wont put as much dill in because thats all i tasted in mine, but it was an aewsome sauce! will definatley use again, I added hot sauce too instaed of peppers! Thanks!

  34. Soup Addict how i love thee.My sauce came out great. i followed your advice for substitution of the capers and used dried cilantro instead of fresh but it still tasted good.Do you have another recipe that is this remarkable?I saved your burgertime one.

  35. I was looking for a sauce for my fish tacos and like everyone else this popped up. Looks and sounds wonderful. I’m trying it tonight. :)

  36. Relina the "Recipe Tester" says:

    Like others, I was doing a search for Fish Taco Sauce. I plan on making this in a few weeks – can’t wait…now I am totally craving them! I am a SoCal native living in Northern Nevada, so stuff like this, I have to make or wait until my next visit to Cali. Great looking recipe! If you don’t mind, I will post about it and link back to you.

  37. My family LOVES this sauce, especially my 3 and 5 year old girls (we skipped the spicy stuff). You can’t beat lime and cumin, and this sauce is especially savory. We used fresh cilantro and oregano. This sauce became the centerpiece of the dinner last night. It completely bumped aside my family-famous guacamole. Thank you!

  38. Hi, after a bit of looking around for fish taco sauce, I saw this one. The pictures certainly sell it, but the taste…it was awesome. I made if for the family, then again for a group, they loved it, even those non-fish eaters were having seconds and thirds. I’m actually making it again tonight for the same group of friends (who asked for it again). I was looking through the comments to see what others were doing for the fish. I usually use a cornmeal/flour/spice dusting and then fry, I was thinking of doing it in the oven this time, just to make it easier on myself. I’m way up in Northern Canada so I don’t always have all of the ingredients (someone was asking about not using capers), it turns out great anyway. Thank you very much for the recipe, and for some of the others as well (I think I’ll try the Apple Cake tomorrow, a suprise for my hard working wife).

  39. Oh man! I saw your post through Google (like most of the other comments here!) and this looks awesome. I’m totally going to make this sauce tonight with our fish tacos. I’ll let you know how it went! Thanks!

  40. Dont know what happened? Followed the exact recipe and it came out bad. The capers really made it nasty made me almost puke. Sorry had to say that, but i guess its an acquired taste, for me just way to strong. Had to throw it away. Not saying its bad or sucks, just saying if you dont know what capers are like me taste em before hand. Try though everyones different so you might like it.

  41. Susan Pinnon says:

    I made your sauce for my husband and daughter tonight, my daughter was making those “ewwww gross” faces when I was mincing the caoers, but once it was done and all put together she is just now finishing her second serving….lol….it was delicious. Thanks for such a wonderful site…..

  42. This is simply delicious. It is now has a permanent place in my recipe collection. Outstanding!

  43. I use the breaded, frozen talapia from Trader Joes…..quick and crispy
    I also use their organic slaw mix and their whole grain tortillas!
    YUM

  44. I got hooked on fish tacos while on my first trip to california. This sauce is better than anything i had in a restaurant! I even use it as salad dressing.

  45. Dude, mad props for this recipe! I lost my old tried and true fish taco recipe and found yours. Outstanding comes to mind. I mixed the sauce with shredded cabbage and just put it on top of baked tilapia seasoned with S&P on a soft corn tortilla with a squeeze of lime and I was instantly transported back to the Pacific Beach boardwalk. Thanks a lot!

  46. John Rasor says:

    Great recipe. i added minced purple onions and diced avocado’s. totally awesome!

  47. A Man Cooks says:

    This definitely looks tasty. I’m making fish tacos tonight too. I’m missing a couple of the ingredients, but I’ll fake it. These spices and herbs will take my plain sauce to the next level. This is just what I was looking for. Thanks!

  48. Anneliese Haug says:

    Just made some fish tacos using your recipe for the sauce and I have to say they tasted amazing!!!

  49. Made last night! Awesome – used grilled cod for fish.

  50. I have to say I have been looking for the perfect fish taco sauce and I am proud to say I have found it. Thank you keep up the great recipes I know this is a old posted recipe but I just came across it today, so thanks! any recommendation for the fish you use to go with it.

  51. Just stopped by. Your Google results for this recipe were #1. Thanks!

    • I have just stumbled over this recipe and it sounds awesome! I’m having fish tacos tomorrow night and cannot wait to use it. Thanks!!

  52. My first fish tacos were in San Diego…wow, were they fabulous!!! And now I’m craving them again…but with your delicious sauce :)

    PS…thanks for such a flattering comment about my cookies :) You seriously made.my.day!!!!

  53. I don’t see any recipe for the sauce.

  54. I love your site!!!
    Hate this recipe!! :( Sorry but it is way too much with all the spices!
    I used to live in SoCal and have had Fish Tacos all over from Mexico to Frisco… And never had I had a sauce on them like this… I am thinking that one you may not post the negative comments :) (I would not blame you lol). And two every one is making fish tacos with store bought tortillas and boxed frozen fish sticks so they need the sauce to taste like a fajitas marinade… All you need is a simple white lime sauce with cilantro maybe some type of chili component… It is a fish taco! SEAFOOD with cabbage it is light, refreshing and tasty…

    • I actually don’t delete negative reviews, as long as they’re done with respect and have a point other than to bash and accuse. I, too, like simple white sauces with lime and cilantro. I also like this spicy version. The world would be a boring place if we didn’t have options. Regardless, thanks for trying the recipe.

  55. I wanted to make fish tacos for this week, by cooking the fish in a sauce, but my husband baked the fish. Now I can still have the tacos with his delicious baked fish, using your fish taco sauce recipe, as I have most of these ingredients on hand. Thanks!!!

  56. nice article

  57. Hi there, this recipe sounds amazing and I can’t wait to try it! I just have a quick question about the capers, did you use fresh capers or pickled capers? I didn’t know what capers were and I found that there are a great variety of sizes and methods of preserving them. Thanks again for sharing this recipe!

    • I used preserved (brined) capers that, in most grocery stores in the U.S. at least, come in a jar, shelved with the pickles and relishes. They add a puckery little salty kick to the sauce, but if you can’t find them, it will still turn out okay. Thanks for stopping by!

  58. Yuck….way too much mayo. Sorry, it wasn’t “wickedly” good. I tossed it out!

  59. Thanks for the recipe, been looking for one with a jalapeno added. I shall give this a try!

  60. Ann Marie says:

    I like the idea of mixing the sauce with the cabbage. …Still trying to get the fish taco recipe right.

    • Miss Rita says:

      If you are looking for a great recipe for the fish itself, try this (all measured to your taste preference):
      tilapia
      old bay
      oregano
      thyme
      parsley
      red pepper flakes
      lemon
      paprika
      garlic powder
      Rinse and pat dry the tilapia filet, coat it in a light layer of olive oil and lemon. Mix all of the dry seasonings in a bowl and add the tilapia, pretty much coating it in the seasonings. Cut some lime, place it on top, wrap in aluminum foil. Bake in oven at 330 degrees for 30 minutes.

      This recipe with SoupAddict’s sauce is a great combo! Hope you enjoy it as much as I did :-)

  61. We make fish tacos all the time – I will definitely try this! Thanks for the inspiration! (Just a couple of hours north of San Diego!)
    Susan recently blogged about:  Steamed Artichokes and Sea Bass en Papilotte with Oven-Roasted Taters

  62. Stumbled across your blog today from a google search for a fish taco sauce recipe. I’ll be using it tonight ha! I got a craving for fish tacos then I remember the delicious sauce most restaurants include with their tacos. So, thanks for the awesome recipe.

    Cheers!
    Alisha
    Alisha recently blogged about:  Pretty Succulents + a DIY (well kind of)

  63. this sauce is so good, i am not sure if any will remain for the tacos, eating it with a spoon also works ;) i added twice or three times the amount of capers and twice the cilantro and a bit more lime….

  64. I am so impressed with your blog! It’s exactly what I’m trying to make mine into! And I also love that you’re from Cincinnati! We lived there for 5 years while my husband did med school & intern year. We loved it and have two children born there to always remember it by!
    Ingrid Thomas recently blogged about:  a kitchen bewitching: the skinny, week 2

  65. I am currently eating my first fish taco ever, and am glad I used this sauce to make it! The flavor goes very well with fish, and I cooked both dover sole and red snapper fish. Added a little lettuce on top, and it’s DELICIOUS!

  66. Ohhhhhhh man, this is dangerous…and so so so yum! I am literally in fish taco heaven over here, and for being in Seattle, WA that’s an accomplishment! Never had anything even close to this good when it comes to fish tacos or the sauce that goes on them. Phenomenal recipe, thanks so much for sharing!!!

    And to the haters, rather than complaining I challenge you to post a better recipe if this one is so “lacking”.

  67. Forgot the jalapenos so went with a little extra Cayenne and it came out great! Went with Cod on the grill and just added a corn / tomato / onion salad to the tacos with the sauce. Much better than the typical slaw accompaniment!

  68. Karen, thank you again for the wonderful recipe! Tried it and loved it! I’m sharing it on my blog (hope you don’t mind) :)
    Yuliya.
    Yuliya recently blogged about:  Fish Tacos with San Diego-Style Sauce

  69. Just finished our fish tacos with your sauce that I made. Absolutely incredible. Big thank you from Melbourne, Australia. Will definitely be making that again soon.

  70. Yum! This was great! I made a dairy-free version on my blog and it worked perfectly :)
    Erica recently blogged about:  Fish taco bowl

  71. Miss Rita says:

    Hey there! Googled Fish Taco sauce recipes and yours came up as #1! Congrats :-) I just made your sauce a few minutes ago and it is chilling in the fridge now! It tastes amazing, I just added some garlic and Creole seasoning to give it a bit more of a savory kick (I am not a fan of overly tangy flavors). My tilapia filets are baking in the oven right now and I can’t WAIT to try this sauce on my tacos! Thanks so much for the wonderful recipe!

  72. count me as another googler for san diego fish tacos…. you are still number one on the list! very tasty dish, thank you for sharing.

  73. My husband and I made this for our fish tacos and it was super easy and super awesome. The floors came together so well. I would recommend this to ANYONE! Thank you so much!

  74. Absolutly the best fish sauce I have ever tried! Made it last night for the first time. Co-workers love it to!

  75. paul garrett says:

    Very, very good. I like the capers and a little anchovy does seem like another layer of flavor.
    I used low fat buttermilk ranch dip instead of mayo, next time I will try yogurt with the sour cream. Lemon pepper (Penzey’s) was good too.

  76. This is a perfectly crafted recipe, well done. Perfect flavor, perfect texture. I love the incorporation of the fresh cilantro and the right amount of cumin for a smokey but subtle flavor. The only variation was the amount of fresh lime juice (used two whole limes) for texture and taste. Thank you for sharing this amazing recipe.

  77. What an unbelievable sauce for fish tacos! (Although I’m not sure your prep time is earth time or something else.
    Can this be frozen?

  78. My dad is going to make the wickedly good fish taco sauce

  79. AMAZING with Alton Brown’s Fish Taco Recipe!!! This Sauce was so good! I was eating with a spoon Forget putting sour cream on tacos. Use this!!

  80. This sauce is to DIE for. My FAV fish tacos at this Mexican are served with this sauce. So happy I could find the recipe and use it on our home made fish tacos. Thanksssss!!

  81. This is my “go to” sauce. We simply love it with our pico del gallo and fish tacos. Thanks!

  82. Rebecca Miller says:

    Thanks for the recipe. I tried it tonight and it was delicious!

  83. Hi there, thank you for the taco sauce post, I have been craving fish tacos and was not sure what to use for sauce till I found this one, I did make a few substitutes, I was out of oregano so I used freeze dried basil instead. Did not have chipotle chilli powder so I used regular chilli powder and some liquid chipotle sauce, did not have fresh peppers so I used pickled Jalapenos and as we all love cilantro I tripled the amount, it is setting in the fridge right now and it is taco night in my house tonight. I think it will be a huge hit from what I can taste so far. :) thanks again

    • paul garrett says:

      Its good to hear there are others who vary recipes, almost making them unrecognizable. Please tell us how it turned out. I too love cilantro but find sometimes the next day if there is left over sauce it gets stronger. So if you make this the night before with triple cilantro, watch out.

  84. Hi there! I came across your blog after a google search. Made this sauce last night, and it was fantastic! I did though, change up a little bit… I added about 3 times the cilantro (we are fans), and instead of chili powder I used cayenne pepper about 1/4 tsp and about 1/4 tsp of old bay. Also, not a capers fan…so we skipped those. The sauce was still amazing and best of all, my wife told me it was the find of the year, and this truly made our fish tacos complete! She is even looking forward to trying the leftover sauce on a turkey sandwich!

  85. Anna Scott says:

    How long can you keep the sauce in the fridge before it goes bad??

  86. Made this last night with marinated Tilapia and shrimp and we both loved it. However, I did not have Chipotle Chili powder so I used Smoked Paprika instead. Where can I find Chipotle Chili powder? I will definitely make this sauce again with that included. Thanks for a great recipe.

  87. The first time I could not find chipotle powder either. Went to the local Mexican market and purchased whole dried chipotle peppers and ground them in my coffee girder worked great. Then I discovered greatness, chipotle peppers in Adobe sauce, a table spoon or two of the sauce takes it to a whole different level but be careful it will spice the sauce up quite a bit so experiment a bit. If you really want a kick chop some of the peppers from the can and mix in but again use with caution. This recipe is my favorite for fish tacos thanks for sharing.

  88. Captain Gark says:

    Sorry, the Dill is completely wrong for this sauce and overpowers the flavor, making it taste like cheap chip dip. Not nearly enough heat or flavor in this. Frankly, having the lime juice in the sauce instead of applying it separately to the taco ruins the consistency. It should be thick like tartar and not loose like you want it to be.

    Sorry, I gotta give this a 2 out of 10.

    • This recipe is obviously *not* a tartar sauce (which, imo, is too heavy and covers up all of the flavors in a fish taco). Not every flavor combination or texture is for everyone, but one of the reasons this sauce does work so well for a lot of folks is because dill is a natural flavor complement to seafood. But, if one is not a fan of dill in sauces, or prefers a thick layer of tartar sauce on fish, then this recipe probably will not satisfy.

      • Explain how dill can be “completely wrong” for a white fish sauce? This recipe is a 10 out of 10. If you’re looking for a filet-o-fish taste then you know where to go. Thank you Soup Addict for this recipe. It’s awesome!

  89. Wickedly. Good. Sauce. Period! We are VEGAN and I wanted “fish” tacos. We used Trader Joe’s Chickenless Crispy Tenders, shredded cabbage, and THIS SAUCE. Delicious!!! I could have drank it out of the blender!

    I have since used it as a salad dressing and it will be a regularly used dressing, sauce for a variety of things. This week it will be used with our vegan chickenless caesar salad.

    Here is the salad I’ve already made using it as a wickedly yummy salad dressing: arugula, shredded carrots, tiny diced cucumber, smaller cut pasta, capers, and this new fav dressing.

    Thanks soupaddict – I’ve just discovered your website and am enjoying it!

  90. Okay, well, the truth is that I had some frozen battered cod fillets and was wondering what to do with them. I thought, I’ll wrap them in a tortilla with…with….with what? mayo is boring. The standard sour cream and salsa didn’t seem appealing with battered fish. I’m not a big tartar sauce person. So what? So I googled fish taco sauce, and this is what I found! Okay, I’ll admit – I didn’t have everything on hand. Fresh cilantro? No, only dried. Dill weed? None to be found. No peppers either. So I mixed all the other spices in, added extra cumin and chipotle chili powder. Thank goodness, I had one single lime left. Even though it was missing some things and the cilantro was not fresh (will have to get some!), it was still quite tasty and easy. I will be making this again for sure! Maybe next time I’ll actually have some shredded cabbage on hand to throw in there, as well as the fresh cilantro.

    • Yay, glad you enjoyed it! It’s a really forgiving recipe and adapts nicely to tweaks, I think. Can’t wait for grilling season to begin for fish taco parties!

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