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White sauce for fish tacos?

I'm looking for a good white sauce recipe for mahi mahi fish tacos. I'm thinking Mayo and sour cream base.


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  1. I dislike mayo, so I've used crema mexicana mixed with a little Penzey's Bay Leaf Seasoning to mellow out the spicy salsa we also use. Crema mixed with any number of seasoning combinations would be good.

    3 Replies
    1. re: maestra

      I'm with maestra. Keep it authentic. Real. Forgo the 'mayo', sour cream, yogurt, or any combination of the three. Crema Mexicana all the way. Also keep it simple. Not too many herbs or spices. I'm trying to come up with one of my own and I'm just thinking baiscally fresh squeezed lime juice (or lemon) to the crema. My fish is already seasoned in the pan. I don't need much more in the sauce. Fish taco. Simple. Added to tortilla... Fish of choice. Squeeze of lime. Shredded cabbage, maybe some diced roma tomato, sauce, chopped cilantro!

      1. re: crt

        I believe that "authentic" would be mayo, not crema!

    2. If crema is not available, I usually mix a little mayo with sour cream, add some lime and a little bit of pureed chipotle.

      1. When we make fish tacos, we use 1 part plain yogurt, 1 part lo-fat mayo, a couple of teaspoons of sugar, 1 or 2 of those canned chipotles in adobo sauce minced up well, a smidge of the sauce from the can (I freeze the rest of the chipotles for future use), and enough lime juice to give it a pleasant tang.

        Emarrassing to admit, but we've been known to eat the leftovers out of the bowl with a spoon.

        1. Light sour cream thinned with fresh lime juice and finely chopped cilantro works for us!

          2 Replies
          1. re: HillJ

            I essentially do this, but I add finely chopped Serranos (or other pepper). Oh, and I use regular sour cream. Mayo, schmayo.

            I experimented with this- had a groups of people over for the fish taco experiment, and this was the winner. Simple, fresh and zingy.

            1. re: cheesemonger

              Lately we've been going with grilled shrimp tacos. Jumbo shrimp, mango dice, coconut flakes, chopped tomatoes, lime, chopped onion, minced cilantro; fold & enjoy! No white sauce at all.

          2. We use a greek-inspired cucumber sauce with fish tacos.

            Peel and finely chop (I run over cheese grater) one cucumber. Just mix about 1/2 cup sour cream with a pinch of salt/pepper and a squeeze of lemon wedge if you have some. Sometimes I'll add chopped parsley.

            Oh yeah, often add chopped tomato when in season.

            Great sauce for any grilled seafood.

            1. The sauce I make is really good and it's easy too !!
              1/2 cup plain yogurt
              3 tbsp. of sour cream
              2 tbsp of mayo
              1/2 tsp cumin
              1/2 to 3/4 tsp dry dill
              1/4 tsp cayanne pepper
              salt to taste
              You can adjust the amount of sour cream and mayo depending on your preference

              1. I love the Baja cream which I found on epicurious (equal parts mayo and sour cream, good amounts of lime zest and lime juice). Definitely give this a chance to sit in the fridge so the flavors can marry. mmmmmm. This is the perfect crema for fish tacos. Of course, I was scooping it out of the bowl after dinner too -- that's how delicious it is. I was hesitant to add the mayo but it doesn't taste extra mayo-y. The texture is delightful, as is the flavor.

                You might want to try some pickled red onions and jalapeno for your tacos too -- these were amazing on mine.

                Recipes for the baja cream, the pickled onions, and a great way to prepare the fish are here:


                2 Replies
                1. re: foxy fairy

                  Those pickled red onions are my favorite condiment now! They are also a blast on Mexican casseroles! Can't wait to try them with the pickled jalapenos, too!

                  1. re: Val

                    I know! They're so easy, yet so superbly zingy and transcendent, right? :) It felt like a bit of culinary wizardry, and I will definitely try them on chilaquiles or bean pies. What's your favorite Mexican-style casserole? I like Mollie Katzen's layering cooked pinto beans smooshed with cream cheese and yogurt, then sauteed tomatoes and zucchini. Leafing through a Bon Appetit from a few months back, I spotted a "southwestern" mac and cheese with salsa verde and crushed tortilla chips on top, and for some reason I really want to try it. :)

                2. I read an article about Rubio's. The owner (I think) said his recipe is mayo, some vinegar, and milk or water to thin it out. This is what I use and it works perfectly.

                  1 Reply
                  1. re: nicoleberry83

                    I LOVE sour cream (the real stuff !) with some fresh lime juice and lime zest. So simple and the bowl is always empty at the end of the fish taco fest!

                  2. I just use plain yogurt (surprisingly hard to find in small quantities) thinned with lime juice until desired consistency along with salt, pepper, chipotle, cayenne and a little hot sauce (like chulula). It tastes great.

                    1. I use a home made cole slaw that is a bit on the sweet and lemony side. It works really well.

                      1. I just recently made a sauce consisting of Greek yogurt, a tiny bit of mayo, lime juice and cayenne pepper. It was cool and refreshing with a small level of heat underneath. Loved it.

                        1. Go ahead and use a little mayo mixed with a little sour cream and lime juice, AND THEN (God forbid), some TARTAR SAUCE! Just don't tell anyone and they'll think you're really quite the cook.

                          1. I use sour cream,monterey jack cheese, jalapenos, cilantro, lime juice and I blend it well. Optionally I add a little cream, and a little white balsamic vinegar if needed to adjust tartness. I lightly fry the fish with beer batter, soften the corn tortillas in the fryer for just a second, add fish, shredded cabbage, and slivered jalapeno to the taco and enjoy.

                            1. hate to say it, but I like Taco Bell Baja sauce. comes out great and no one knows its a Taco Bell recipe..just google it

                              1. Start w/ mayo. Add lime juice, granulated garlic, cumin, cayenne, salt and pepper (all to taste). Allow to sit in the fridge for a couple of hours for everything to mellow.

                                1. If you want Haute Cuisine..... you will do try all of the recipes listed on the net..... But if you think that in the streets of Mexico they walk around with cumin and creme fresche and bay leaves.... you are mistaken..... If you are one of those people who hate things before you try them..... stop reading...... if you want to try an authentic sauce for tacos..... Mayonaise and Seven up! That is all they put in it.... Sure.... there are other sauces that grandma used to make..... but for those of us whose grandmother is not in mexico.....

                                  2 Replies
                                  1. re: alphaprime

                                    You are so right on this. The 7-up works really well! Thanks for the tip!

                                    1. re: mac422

                                      good mayo and a little bit of prepared green curry paste is awesome. Not traditional, but.....