This quick and easy Fish Taco Sauce is made with creamy yogurt, a touch of mayo, hot sauce, lime juice and seasonings. It’s perfect drizzled over fish tacos or any other kind for that matter. It takes 5 minutes to make and will last for at least a week in the refrigerator so it works for two Taco Tuesdays in a row!
This creamy fish taco sauce recipe is easy as can be and amplifies even the most basic taco from ho-hum to absolutely delicious! It’s tangy, flavorful and pretty much perfect. Plus, using yogurt for over half of the base makes it a little more nutritious than straight mayo, which is typical in a lot of recipes for white sauce for fish tacos.
It can all be made in 5 minutes or less with a bowl and a spoon, prepped in advance and keeps well for a week or more in the fridge so great for meal prep.
The lime, cumin and other flavors come together so smoothly that it adds to the taco’s overall flavor without dominating. You can use it on any seafood tacos. Its simply put – the BEST sauce. I like flaky fish like mahi mahi or cod or whatever your personal favorite fish tacos recipe is for taco night. If you asked my seven year old it would be fish sticks. No judgement here.
I drizzled it over the top of my incredible white fish taco recipe which has five star reviews. Unlike a lot of baja fish tacos, my recipe cooks seasoned fish in a skillet instead of deep frying like some fish taco recipes, which gives you all the flavor without the extra oil – so delicious!
It’s also fantastic on my smoked salmon taco recipe nestled into corn tortillas and topped with cotija cheese and cilantro. I stuffed those tacos with an epic red cabbage slaw that pairs fantastically with those or any other taco. You can skip the tortilla and use this on taco bowls, lettuce wraps, or shrimp tacos other similar recipes too!
Ingredients and Substitutions
This creamy sauce truly comes together with just pantry staples and a few fresh ingredients. No trip to the grocery store needed.
- plain yogurt – I use whole milk yogurt and recommend this but low fat or even 2% works too. I would avoid using non-fat yogurt here or it will be runny. Greek yogurt works as well but will have a tangier taste. You can substitute sour cream or Mexican crema desired but yogurt gives it that probiotic kick and some extra protein!
- mayonnaise – this blend of yogurt and mayo creates the best consistency and I don’t recommend substituting with anything else. If you really don’t like mayonnaise, you can substitute more yogurt or sour cream but it won’t be as creamy.
- fresh lime juice – skip the lime juice concentrate, fresh is a must here. It gives the sauce its fresh flavor. You can substitute lemon juice if you want but it won’t have that same pop of flavor.
- garlic powder – using garlic powder makes it creamier but you can 1 teaspoon of minced garlic if you want.
- hot sauce – I used Tapatio but you can use Sriracha, Tabasco or your favorite hot sauce. If you don’t like spice at all, you can omit this altogether but it really is still pretty mild.
- cumin – this is one of the main flavor elements here so you really can’t leave it out. If you don’t have cumin, you can substitute a taco seasoning blend. The next best thing would be some chili powder but that will give it a different flavor. Not bad but different and more over powering.
How to Make Creamy Fish Taco Sauce
- Put all of the taco sauce ingredients in a small bowl and stir together. I recommend doing this directly in the small dish you plan to serve it in for less dishes! If yogurt is still chunky use a whisk to make sauce smooth and creamy. DO NOT use a blender or it will get watery and won’t have the right consistency.
- Taste and season with salt and pepper. You can serve right away and drizzle fish immediately or cover and refrigerate for later.
And there you have it – the best fish taco sauce you’ll ever have in just two steps!
Storage
This is the perfect make ahead quick sauce for meal prep. You can keep it in an air tight container in the refrigerator for a week or more. I would not recommend keeping much longer, mainly due to the lime juice. This recipe does not freeze well.
Best Creamy Homemade Fish Taco Sauce in 5-minutes
Equipment
- 1 Small bowl
- 1 Spoon or wire whisk if yogurt is chunky
Ingredients
- 1/3 cup plain yogurt I use whole milk yogurt
- 1/4 cup mayonnaise
- 1 Tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot sauce Tapatio or other brand
- 1/2 teaspoon cumin
- salt and pepper to taste
Instructions
- Place all sauce ingredients in a small bowl and stir together. If yogurt is still chunky use a whisk to make sauce smooth and creamy. Do not use a blender or it will get watery!
- Season with salt and pepper to taste and serve or cover and refrigerate for later. Taco sauce will keep for up to 1 week in the refrigerator.
Notes
Nutrition
did you make this recipe?
Make sure to follow on Pinterest @feastingnotfasting and on Instagram @feastingnotfasting
Leave a Review