Whisk together mayo and sour cream until smooth.This white sauce is easily whipped up with just a knife and whisk – no special equipment required: Cilantro leaves: Finally, a nice, hearty hit of minced cilantro leaves cap off the herby flavors of this sauce.Ī nice rest in the fridge will let all of the flavors meld and develop into a fully flavored creamy white sauce!.Hot chile pepper: In addition to the chile powder, I like to include a bit of fresh chile, such as a jalapeno or serrano, for a fresh burst of spicy heat.Use non-pareil capers if you can find them (they’re smaller with a more delicate flavor), and mince them well with a knife, or smash them with a fork. But when you combine them with other assertive flavors, like the spice blend above, it somehow turbo-charges everything else, while hanging out quietly in the background. Capers: The secret ingredient in my homemade fish taco sauce! Capers have a unique tang that’s a cross between bitter and briny.Also, if you want a more mild kick, use New Mexico chili powder instead. I’m afraid to know how many bags of leftover peppers in sauce have worked their way to the back of fridge! It’s much easier to keep chili powder on hand. You can use chipotle peppers in adobo sauce, yes, but, personally, it annoys me to use just a small portion out of the can. Chipotle chili powder livens the works right up with its smoky goodness. Chili powder: Most fish taco sauces barely separate themselves from regular tartar sauce and land in ho-hum territory.Oregano: A beautiful herb, oregano adds a peppery, astringent, pungent note that we love so well in American cuisine.You don’t often expect dill in a fish taco, but it goes so well with seafood that it actually tastes right at home in the final sauce. Dill: What are you doing in here, Dill? Lol.Spice tip: keep a stock of cumin seed and coriander seed in your pantry, and grind them fresh. In other countries, “coriander” often refers to both the green leaves and the seeds. Note that in America, coriander is the dried seed of the cilantro plant. Cumin and Coriander: These classic Mexican spices are a must-have in this sauce, with their deep, earthy notes.You can definitely substitute lemon juice, although lime juice is slightly sweeter and more traditional in Mexican-inspired sauces. Lime: Thinning the creamy base with lime juice instead of water adds a lovely acid tang.In fact, truth be told, nowadays, I usually skip both the sour cream and mayo and go right for 2% Greek yogurt, which has plenty of creamy richness. And if you don’t like mayo, feel free to substitute plain yogurt. You can choose to go full fat or low fat.
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