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