San Diego Fish Taco White Sauce
From midgelet 12 years ago
- 10 to make
- Serves 4
The photo does not convey the flavors of this extremely tasty fish taco sauce I got on the Net while searching for something a bit different. This sauce can be served in rice bowls, fish taco salads or with any kind of fish recipe such as fish and chips etc. Read more It's a creamy, pourable, delectable sauce in my opinion. It can be made lower fat, and even if you wish to omit the capers or hot peppers it still tastes great. See my other recipe for broiled fish taco wraps! See less
Ingredients
- 1/2 cup sour cream -reduced fat sour cream or Greek yogurt is great too shopping list
- 1/2 cup mayonnaise (reduced fat is fine too ) shopping list
- 1 lime, halved ( I used the whole one ) shopping list
- 1/2 teaspoon cumin shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/2 teaspoon dried dill weed shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/4 teaspoon ground chipotle chili powder shopping list
- 1/2 teaspoon capers, minced shopping list
- 1 hot pepper of your choice, seeded and minced shopping list
- 1 tablespoon fresh cilantro, chopped shopping list
How to make it
- In a small bowl, whisk the sour cream and mayonnaise until well blended.
- Squeeze the juice from one lime half into 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 some more 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 etc
- Yield: 1 cup or so
People Who Like This Dish 5
- lumpygravy Nowhere, Us
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