HOME > Chowhound > Home Cooking >


Do you have an amazing SAUCE for fish tacos? Please share!

Sauce is the making of a fish taco, and I've never been happy with my efforts. Can you recommend a sauce?

  1. Click to Upload a photo (10 MB limit)
  1. Base:

    50% Plain Yogurt (I've also used sour cream in place of the yogurt)

    50% Mayo

    I then add one or two of the following ingredients to taste and blend:

    Chipotle in Adobo






    My favorite combination is Chipotle with Dill. I never measure the non-base ingredients. I just add them a little at a time into the processor (a mini choppper works best) and taste.

    1. one of my favorite cooking blogs is homesicktexan. i love her food, love her style of writing and love her photography.

      i use her recipe for carnitas and always make her "nifa's green sauce" alongside. i make enough that that we can use if for other things like fish tacos during the week. (i also make a huge batch of salsa and when i do, we call that "mexican week". haha!)

      when making this, i will use whatever tomatoes i can find. if there aren't any green ones around, i don't sweat it. i also double the garlic (like i do in everything i make. hey! my husband is italian!), use a little bit each of a jalapeño, serrano and habañero and also use homemade creme fråiche. however, it is delicious as is!!!


      1. My sauce is sour cream, adobo sauce (from canned chipotles in adobo) and lime juice. I just add the adobo and lime to taste.

        1. My secret sauce for fish tacos:

          Plain greek yogurt (2%) -- small carton, 6-7 oz
          Juice of 1/2 to 1 lime
          Mild chile power (usually ancho) .. about a teaspoon
          Cumin... about a 1/2 teaspoon
          Salt .. about a 1/4 teaspoon

          Stir and adjust to taste. Best if it sits (in the refrigerator) for an hour or more.

          1. The only thing I can add is that I subtract - I drain liquid from the yogurt first. I place a white paper napkin inside a colander, dump the plain or Greek yogurt, and let the liquid drain through for at least 30 minutes. I've always added just minced chipotles in adobe but in the future will likely add some of the ingredients other hounds have listed here.

            1. I make homemade salsa and then put a pint of it in a blender and push it through a sieve. Then it is smooth enough for one of those red ketchup bottles. We squirt salsa onto chips instead of dipping. ("Never double-dip the chip, It's like putting your whole face in the dip").

              Anyway, for both fish and shrimp tacos we mix smooth salsa with sour cream, Chipotle Tabasco, lime juice and a little cayenne for some kick.

              1. I picked this one up from Alton Brown and use if for my fish tacos. You gotta plan this a day in advance, which may be a problem for some, but it is good.

                1 cup heavy cream
                1 tablespoon buttermilk
                1 chipotle chile in adobo sauce
                1/4 teaspoon kosher salt

                Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
                Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds.
                Refrigerate until ready to use.

                2 Replies
                1. re: egbluesuede

                  That sounds so good and rich. Going to try it.

                  1. re: egbluesuede

                    if you don't have the time to let it incubate you could just whisk powdered buttermilk into whole milk yogurt, and blend in the chipotle & salt. i also add lime juice & fresh cilantro to mine.

                  2. Equal parts mayo and sour cream
                    good bunch chopped cilantro
                    chopped green onion (1 or 2)
                    Lime juice, slat and pepper to taste
                    I usually dump in the food proceesor and whir it up. If you do not have one, finely chop the cilantro and green onion and mix well with other ingredients

                    1 Reply
                    1. re: juli5122

                      This is my recipe as well, with the addition of the zest of one lime, a bit of garlic salt, and I just mix it up by hand. I'd love to try another recipe, but my boyfriend has confessed that this sauce is the reason he requests fish tacos once a week. This sauce tastes great with shredded cabbage.

                    2. Mayo, sweet relish, dill, lemon zest and horseradish powder.

                      1. I just use either sriracha mixed with mayo & lime juice or mix sriracha with some ranch dressing.

                        1. I'm really evil. I've made homemade sauces, but keep coming back to a nice mix of Marie's Creamy Chipotle dressing thinned out with some freshly squeeezed lime juice. We call this "chipotle crack." If you can't get crack where you are, try mixing your favorite mayo with lime juice, garlic, and chipotle pepper powder

                          5 Replies
                          1. re: Isolda

                            I hacked a jar of Marie's Ranch Dressing by stirring in a minced chipotle and some of the adobo. It's just about right, but I think now I will try adding some lime juice for an additional kick.

                            I don't often buy salad dressing, except for the occasional jar of Marie's, which is pretty good (I like the Jalapeno Ranch too), and it keeps better than homemade. I have hated every other chipotle ranch dressing from the store, even the expensive ones with a list of what looks like good, fresh ingredients.

                            1. re: Isolda

                              as a matter of convenience on a weeknight meal, I resorted to your "chiplotle crack" and the family LOVED it. fish tacos are so easy to make really fast too, so I just grilled some tilapia with cilantro-cumin-garlic-salt-pepper and tequila as a quick marinade. Sauced it with "crack" and some shredded red purple cabbage. Damn that is good.

                              1. re: Isolda

                                funny, just last week i made myself fish tacos and whipped up a sauce with fat free Brown Cow yogurt and chipotle in adobo chopped up finely, along with the adobo, and crushed cumin seeds. it was really good, but I also discovered my new favorite hot sauce, an habanero brand that is red, so it has some tomato in it, that I think i'm going to mix up with yogurt and have with my tacos tomorrow night.

                                1. re: mariacarmen

                                  but I also discovered my new favorite hot sauce, an habanero brand that is red, so it has some tomato in it
                                  well, there are red habaneros, and some companies add dyes/colors...so it doesn't have to contain tomato to be red :) but i assume you're talking about El Yucateco?

                                  1. re: goodhealthgourmet

                                    I am, and it does contain tomato (the bottle says so.) i guess i shouldn't have used the word "so" because it wasn't a conclusion I drew from the color, it was the taste. Which tastes tomatoey. It's great!

                              2. similar to others, i like to do a drained greek yogurt, with adobo sauce (a bit of mashed chilis), a *dash* of Bragg's amino acids (or soy sauce), lime juice, roasted chopped garlic, and a bit of dried oregano. and sometimes either some pureed red or green tomatoes.

                                1. My favorite is a tomato-paste based sauce with a pineapple, chile, cilantro, garlic blendered goo.

                                  1. I love salsa verde on my fish tacos. I put tomatillos, white onion, garlic, jalapeño & cilantro in a blender & then simmer it on the stove for about 10 minutes. When it cools, add some lime juice. Delicious.

                                    1. i used to work at a restaraunt specializing in ensenada style fish tacos and what we did was this. thin out mayonnaise with evaporated milk until a desired consistency is aquired and then finish it with juice to taste from a jar of pickles. i think we used the dill variety. the pickle juice adds a nice twang to the sauce. wedges of limes were always served on the side. we also added deep fried capers they add crunch but are mostly just for appearance. could always jazz it up with chipotles in adobo, cumin etc their are some good ideas in this thread

                                      1 Reply
                                      1. re: trees305

                                        trees305, that looks delicious! Pickle juice is such a surprise and handy ingredient! Great tip!

                                      2. For a quick and dirty sauce for salmon cakes I like to mix sriracha and tartar sauce.

                                        1. I just made a batch of this sauce this morning..kinda tangy..

                                          1. I mash fresh avocadoes and add salt, cilantro, onion and lime (ok, I make guacamole) and then hit it with mayo, at about a 50:50 ratio.