I whipped up a Baja Taco Sauce Recipe that layers spicy, tangy, and sweet flavors with a bright citrus note and comes together in under five minutes.

Jump to Recipe

I never thought a sauce could steal a whole taco night until I made this Baja Fish Taco Sauce. It’s spicy, tangy, and even a little sweet, and the first time I drizzled it on fried fish I shut up and ate the whole taco before I remembered to take a photo.

It’s built on mayonnaise and a chipotle pepper in adobo for that smoky kick, and it comes together in less than 5 minutes so it’s perfect when you want big flavor fast. Folks call versions everything from a Baja Taco Sauce Recipe to Fish Taco Salsa, but this one is mine.

Ingredients

Print Recipe (No Advertisments)

Mayonnaise, rich and creamy, mainly fat and calories, little protein, makes sauce silky.
Sour cream or crema, tangy dairy, gives calcium and creaminess, can be lower fat sometimes.
Lime juice and zest, bright citrus, adds vitamin C and sour balance.
Chipotle in adobo, smoky spicy kick, has capsaicin, a little heat and deep flavor.
Honey or agave, sweetener, adds sugars and floral sweetness, helps tame heat.
Garlic, pungent and savory, tiny nutrients and allicin, gives depth to the sauce.
Cilantro, bright herb, adds freshness and small amounts of vitamins, can be polarizing.
Smoked paprika, warm color and smoke, mainly flavor, boosts aroma and visual appeal.

Ingredient Quantities

1/2 cup mayonnaise (full fat or light, your call)

1/2 cup sour cream or Mexican crema

2 tablespoons fresh lime juice (about 1 lime)

1 teaspoon lime zest

1 chipotle pepper in adobo, minced plus 1 tablespoon adobo sauce (or 1/2 teaspoon chipotle powder)

1 tablespoon honey or agave nectar

1 small garlic clove, minced (or 1/4 teaspoon garlic powder)

2 tablespoons chopped fresh cilantro

2 tablespoons whole milk (to thin if needed)

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Zest one lime first, then cut and squeeze out about 2 tablespoons of fresh lime juice, set both aside.

2. Mince 1 chipotle pepper and scoop in 1 tablespoon of its adobo sauce, remove seeds if you want less heat, or use 1/2 teaspoon chipotle powder instead.

3. Mince 1 small garlic clove (or measure 1/4 teaspoon garlic powder) and chop 2 tablespoons fresh cilantro.

4. In a medium bowl combine 1/2 cup mayonnaise and 1/2 cup sour cream or Mexican crema.

5. Add the lime juice and lime zest, the minced chipotle plus adobo (or the powder), 1 tablespoon honey, the minced garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and the chopped cilantro.

6. Whisk everything until smooth, use a fork or small whisk, taste and tweak salt, honey or heat as you like.

7. If the sauce is too thick add whole milk a little at a time, start with 1 tablespoon and up to 2 tablespoons until you get the drippy taco sauce consistency you want.

8. It’s ready in under 5 minutes but it really tastes better after sitting in the fridge for 15 to 30 minutes so the flavors marry.

9. Store in an airtight container in the fridge and use within about 5 days.

10. Quick hacks: use a microplane for zest, scrape the chipotle can with a spoon to get every bit of adobo, or blitz briefly in a blender for an ultra smooth sauce.

Equipment Needed

1. Microplane zester or fine grater, best for getting that lime zest
2. Chef’s knife and cutting board, for mincing chipotle, garlic and chopping cilantro
3. Measuring cups and measuring spoons, for mayo, sour cream, honey and spices
4. Medium mixing bowl to combine everything
5. Small whisk or fork, either works to get it smooth
6. Spoon or small spatula to scrape the chipotle can and adobo sauce
7. Small ladle or tablespoon for adding milk a bit at a time
8. Airtight container or jar for chilling and storing the sauce
9. Blender or immersion blender, optional if you want an ultra smooth sauce

FAQ

Q: How can I make this sauce less spicy?

A: Start with half a chipotle or just one teaspoon of adobo sauce then taste, remove seeds from the pepper, add extra mayo or crema to mellow it, or swap chipotle for 1/4 teaspoon chipotle powder. Sweetness from the honey also tames heat.

Q: Can I make a dairy free or vegan version?

A: Yes. Use vegan mayo and a vegan crema or blended cashews, replace honey with agave, and thin with a little plant milk. Flavor wont be identical but it will be creamy and tangy.

Q: How long will the sauce keep in the fridge?

A: Store in an airtight container, refrigerated, for about 3 to 4 days. The lime and cilantro are freshest early on, so dont keep it much longer. Stir or shake before serving.

Q: Can I make it ahead and will it taste different?

A: Yep make it a few hours or up to 24 hours ahead, the flavors actually meld and get better. After a day the cilantro bright notes fade so add a little fresh lime or cilantro just before serving if you want brighter flavor.

Q: What if I dont have chipotle in adobo?

A: Use 1/2 teaspoon chipotle powder, or combine 1/2 teaspoon smoked paprika with a pinch of cayenne and a little tomato paste for adobo notes. Keep in mind the exact smoky tang will change.

Q: How do I get the smoothest, creamiest texture?

A: Whisk vigorously or blitz in a food processor or blender until silky, mince the garlic very fine, and add the milk tablespoon by tablespoon to reach the perfect pourable consistency.

Baja Fish Taco Sauce Recipe Substitutions and Variations

Mayonnaise
- Greek yogurt, plain — tangy and lower fat, use 1:1
- Mashed avocado, about 1/2 cup — creamy, adds healthy fats and a green tint
- Silken tofu, blended (1/2 cup) — vegan, neutral flavor, add a squeeze of lime
Sour cream or Mexican crema
- Plain Greek yogurt — thicker and tangier, swap 1:1
- Crème fraîche — richer and slightly sweeter, 1:1
- Plain yogurt thinned with a little milk (or lime juice) — if you want looser texture
Chipotle pepper in adobo (plus adobo sauce)
- 1/2 teaspoon chipotle powder — easier to store, adjust to taste
- Smoked paprika plus a dash of hot sauce or cayenne — smoky with adjustable heat
- 2 teaspoons adobo sauce alone or one small canned chipotle less minced — fewer chunks, same flavor
Fresh cilantro
- Flat leaf parsley — fresh herb note without the citrusy bite
- Chopped green onion (scallion) — mild sharpness, good for texture
- Fresh basil or mint (small amount) — different but bright if you don’t like cilantro

Pro Tips

– Use a microplane for the lime zest and garlic, it makes the flavor pop without big bits. scrape every last bit of adobo from the chipotle can with a spoon too, that stuff is gold and adds way more smokiness than the pepper alone.

– Start small when cutting heat or sweetness, add chipotle or honey a little at a time and taste after each change. you can always add more, you cant take it away.

– If you want ultra smooth sauce, pulse it briefly in a blender, but don’t over-blitz or it’ll thin out too much. if it gets too thin, chill it 15 to 30 minutes and the texture will firm up a bit.

– Thin only a teaspoon or two of milk at a time until you like the drippy consistency, cuz a lot of milk will water the flavor down fast. also try buttermilk or a splash of the chipotle adobo for a tangier twist.

– Make it ahead when you can, flavors marry and mellow after 15 to 30 minutes in the fridge, and even better after a few hours. store in an airtight container and use within about 5 days, shake or stir before serving.

Baja Fish Taco Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I whipped up a Baja Taco Sauce Recipe that layers spicy, tangy, and sweet flavors with a bright citrus note and comes together in under five minutes.

Servings

servings

Calories

140

kcal

Equipment: 1. Microplane zester or fine grater, best for getting that lime zest
2. Chef’s knife and cutting board, for mincing chipotle, garlic and chopping cilantro
3. Measuring cups and measuring spoons, for mayo, sour cream, honey and spices
4. Medium mixing bowl to combine everything
5. Small whisk or fork, either works to get it smooth
6. Spoon or small spatula to scrape the chipotle can and adobo sauce
7. Small ladle or tablespoon for adding milk a bit at a time
8. Airtight container or jar for chilling and storing the sauce
9. Blender or immersion blender, optional if you want an ultra smooth sauce

Ingredients

1/2 cup mayonnaise (full fat or light, your call)
1/2 cup sour cream or Mexican crema
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon lime zest
1 chipotle pepper in adobo, minced plus 1 tablespoon adobo sauce (or 1/2 teaspoon chipotle powder)
1 tablespoon honey or agave nectar
1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
2 tablespoons chopped fresh cilantro
2 tablespoons whole milk (to thin if needed)
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions

Zest one lime first, then cut and squeeze out about 2 tablespoons of fresh lime juice, set both aside.
Mince 1 chipotle pepper and scoop in 1 tablespoon of its adobo sauce, remove seeds if you want less heat, or use 1/2 teaspoon chipotle powder instead.
Mince 1 small garlic clove (or measure 1/4 teaspoon garlic powder) and chop 2 tablespoons fresh cilantro.
In a medium bowl combine 1/2 cup mayonnaise and 1/2 cup sour cream or Mexican crema.
Add the lime juice and lime zest, the minced chipotle plus adobo (or the powder), 1 tablespoon honey, the minced garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and the chopped cilantro.
Whisk everything until smooth, use a fork or small whisk, taste and tweak salt, honey or heat as you like.
If the sauce is too thick add whole milk a little at a time, start with 1 tablespoon and up to 2 tablespoons until you get the drippy taco sauce consistency you want.
It’s ready in under 5 minutes but it really tastes better after sitting in the fridge for 15 to 30 minutes so the flavors marry.
Store in an airtight container in the fridge and use within about 5 days.
Quick hacks: use a microplane for zest, scrape the chipotle can with a spoon to get every bit of adobo, or blitz briefly in a blender for an ultra smooth sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.