Fish Taco Sauce
from kristineskitchenblog.com
This Fish Taco Sauce is quick and easy to make with just a handful of ingredients. It's the best creamy topping for fish tacos! Make it more or less spicy to your tastes.
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 6 servings
Calories: 23kcal
- 1 cup plain Greek yogurt* or ⅔ cup sour cream plus ⅓ cup mayonnaise
- 3 tablespoons lime juice from 2 limes
- 1 teaspoon garlic powder
- ½-1 teaspoon sriracha sauce or to taste**
- 2 pinches salt
- water as needed to thin sauce
Combine the Greek yogurt (or sour cream and mayonnaise), lime juice, garlic powder, sriracha sauce and salt in a small bowl. Whisk until well combined.
If you want a thinner sauce, you can whisk in a little water, a teaspoon at a time, until you reach your desired consistency.
Serve immediately on tacos or refrigerate in an airtight container for up to 1 week.
- Full fat Greek yogurt will make the creamiest sauce, but low fat or nonfat can also be used.
- If you can't find sriracha sauce, you can use 1-2 teaspoons of adobo sauce from canned chipotles in adobo, or to taste.
- Recipe can be doubled to serve more people.
Calories: 23kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 150mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
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