Creamy Fish Taco Sauce with Chipolte, Lime, and Cilantro
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Take your tacos to the next level with our go-to fish taco sauce. It’s creamy and tangy, with just the right amount of kick. It takes just minutes to mix together, and leftovers keep well in the fridge for up to a week!
Isn’t the secret always in the sauce? There’s no hiding that my grilled fish tacos are made even better with a generous spoonful of this versatile fish taco sauce.
If you’ve ever wondered what kind of sauce belongs on fish tacos, this is it. It starts with a creamy sour cream and mayonnaise base, then gets brightened with fresh cilantro and lime, and finished with just the right amount of smoky heat from chipotle peppers. It’s the kind of sauce you’ll want to put on everything—burgers, grain bowls, or as a dip for veggies and fries. It’s easy to make with just a few ingredients, and leftovers keep well in the fridge.
Ideas for serving
This versatile creamy sauce can be used for much more than tacos – although you could probably start by making my blackened rockfish tacos or shrimp tacos and trying it on those first.
It also works great as a burger sauce (I especially love it on my salmon burgers). And it makes a great dip for sweet potato fries.
Creamy Fish Taco Sauce with Chipolte, Lime, and Cilantro
Ingredients
- 1 cup sour cream
- ½ cup mayonnaise (can be light)
- ½ cup minced cilantro
- 2 tablespoons chipotle adobo sauce
- ¼ teaspoon sea salt
- 2 limes (zest and juice)
- 2 cloves garlic (finely minced)
Instructions
- Place all of the ingredients into a medium-sized bowl.1 cup sour cream, ½ cup mayonnaise, ½ cup minced cilantro, 2 tablespoons chipotle adobo sauce, ¼ teaspoon sea salt, 2 limes, 2 cloves garlic
- Mix well then either use it right away or put the bowl into your fridge. Note: this sauce tastes best when it's been allowed to rest for 20 minutes.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
