Fish Taco Sauce (Simple and Versatile)
This Fish Taco Sauce is creamy, tangy, and has just the right amount of heat. Made with Greek yogurt, mayonnaise, fresh lime juice, and sriracha, it comes together in minutes and adds plenty of flavor to tacos, bowls, wraps, and seafood dinners.
We originally started making this sauce for fish tacos, but it quickly became one of those recipes we keep finding new uses for. It's equally good drizzled over shrimp tacos, spooned onto rice bowls, or served as a dipping sauce for vegetables and fries.
If you enjoy our Blackened Cod Tacos and Blackening Seasoning, this sauce is the perfect finishing touch.
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Ingredients
With just a quick trip to the grocery store, you will be ready to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- Greek Yogurt: Gives the sauce its creamy texture while keeping it a little lighter than using mayonnaise alone.
- Mayonnaise: Adds richness and helps create a smooth consistency. Light mayo works if preferred.
- Fresh Lime Juice: Brightens the sauce and balances the creamy ingredients.
- Sriracha: Brings a little heat without overpowering the other flavors.
- Fresh Garlic: Provides a fresh garlic flavor throughout the sauce. Garlic powder can be substituted if needed.
- Cilantro: Adds freshness and pairs well with seafood and tacos.
- Cumin: A small amount adds warmth and depth.
This creamy fish taco sauce could not be simpler, just grab a food processor and, measuring spoons and cups.
Variations
- More Heat: Increase the sriracha or add a pinch of cayenne pepper.
- Milder Version: Reduce the sriracha for a less spicy sauce.
- Extra Citrus: Add a little lemon juice along with the lime juice.
- Herb-Free: Skip the cilantro if you're not a fan.
How to Make Fish Taco Sauce
Everything goes into the food processor and blends together in just a few seconds.
To the base of a food processor, add Greek yogurt, mayonnaise, lime juice, sriracha, garlic cloves, salt and cilantro (I start with ⅓ cup cilantro, stem and all).
Blend until smooth, then taste and add any additional salt and cilantro.
Hint: Use fresh lime juice if you can, the flavor is noticeably brighter than bottled juice.
Recipe Tips
- Adjust the Heat: Start with less sriracha if you're serving a crowd and add more to taste.
- Let It Chill: Even 30 minutes in the fridge helps the flavors come together.
- Blend Until Smooth: A quick blend creates a creamy sauce without any large pieces of garlic or cilantro.
- Make Extra: One of our favorite things about this recipe is how many ways it can be used throughout the week.
If you're planning taco night, try this spooned over our shrimp Tacos Gobernado or drizzled on our Chicken Tinga Tostadas.
More Homemade Staples
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Not recommended, as the texture may separate once thawed.
- Make Ahead: This sauce can easily be made a day or two before serving.
- Serving: Stir before serving if any separation occurs.
Serving Suggestions
- Serve With: Chicken Tinga Bowls, Pork Carnitas, Cheesy Chicken Enchiladas, Mexican Shredded Chicken, grilled seafood, cilantro lime rice, Mexican rice, Instant Pot Chicken Tinga Tacos.
Fish Taco Sauce Recipe FAQs
We've done that many times. The sauce will be a little richer and slightly less tangy, but it still tastes great.
As written, it has a mild kick. If you're sensitive to heat, start with less sriracha and adjust from there.
Absolutely. The sauce still has plenty of flavor without it.
We've found it tastes even better after a few hours in the fridge, so making it ahead works well.
Beyond fish tacos, we use it on shrimp tacos, rice bowls, grilled chicken, sandwiches, and even as a dipping sauce for vegetables.
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Fish Taco Sauce
Equipment
- Measuring Cups and Spoons
- Food Processor
Ingredients
- ¾ cup Greek yogurt
- ½ cup mayonnaise full fat
- ¼ cup lime juice freshly squeezed
- 1 tablespoon sriracha
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon cumin
- cilantro I start with ⅓ cup
Instructions
- To the base of a food processor, add Greek yogurt, mayonnaise, lime juice, sriracha, garlic cloves, salt and cilantro (I start with ⅓ cup cilantro, stem and all).
- Blend until smooth, then taste and add any additional salt and cilantro.
Notes
- Adjust the Heat: Start with less sriracha if you're serving a crowd and add more to taste.
- Let It Chill: Even 30 minutes in the fridge helps the flavors come together.
- Blend Until Smooth: A quick blend creates a creamy sauce without any large pieces of garlic or cilantro.
- Make Extra: One of our favorite things about this recipe is how many ways it can be used throughout the week.
- Fresh Lime Juice: The flavor is noticeably brighter than bottled juice.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Not recommended, as the texture may separate once thawed.
- Make Ahead: This sauce can easily be made a day or two before serving.
- Serving: Stir before serving if any separation occurs.
Nutrition
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