1/2cupreduced fat sour cream(Greek yogurt is delicious as a substitute if you're not a fan of sour cream)
1/2cupreduced fat mayonnaise(you can use full fat, but, the spices are so delicious, you won't miss that particular flavor contribution)
1lime, cut in half
1/2teaspoondried dill weed
1/4teaspoonground chipotle chili powder
1hot pepper of your choice, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers I used in this batch).
1tablespoonfresh cilantro, chopped
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 the capers, minced pepper and cilantro, and whisk thoroughly.
Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
Wickedly good fish taco sauce was originally published on https://soupaddict.com/wickedly-good-fish-taco-sauce/