I finally perfected my Baja Fish Taco Sauce using a surprising pantry staple you probably have at home.

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I started playing with this creamy Baja Fish Taco Sauce years ago, trying to find that tangy, smoky punch you get at the best stands. I mix mayonnaise with a little chopped chipotle to wake it up, but there’s a secret balance that makes it addictive, not just spicy.

Every time I spoon it over fish tacos I pause because something about the heat and the richness makes me think of beach days I cant quite place. This is my version of Copycat Rubios Fish Taco Sauce, the kind that makes you taste first and ask questions later.

Ingredients

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mayonnaise gives creamy richness, mostly fat and calories, but crazy good flavor and mouthfeel
sour cream adds tang, some protein and calcium, makes sauce smoother not heavy
lime juice is acidic and fresh, gives bright sour hit and cuts richness
chipotles add smoky heat, small amounts pack vitamins, also spicy adobo flavor
garlic brings pungent savory bite, has allicin, small health benefits, not overpowering
cilantro adds herbaceous brightness, vitamin C, some folks say it tastes soapy
cumin gives warm earthy depth, tiny amount boosts flavor without adding calories

Ingredient Quantities

1 cup mayonnaise

1/2 cup sour cream or Mexican crema

2 tablespoons fresh lime juice about 1 lime

1 to 2 chipotle peppers in adobo finely chopped or 1 to 2 tablespoons adobo sauce

1 clove garlic minced or 1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

1 to 2 tablespoons water milk or buttermilk to thin

1/2 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar or honey optional

How to Make this

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1. In a medium bowl stir together 1 cup mayonnaise and 1/2 cup sour cream or Mexican crema until smooth.

2. Add 2 tablespoons fresh lime juice, 1 to 2 chipotle peppers in adobo finely chopped or 1 to 2 tablespoons adobo sauce, and 1 clove garlic minced or 1/2 teaspoon garlic powder. Mix well.

3. Sprinkle in 1/2 teaspoon onion powder and 1/4 teaspoon ground cumin, then stir to combine so the spices are evenly distributed.

4. Fold in 2 tablespoons chopped fresh cilantro, saving a little for garnish if you want.

5. Thin the sauce with 1 to 2 tablespoons water, milk, or buttermilk until you reach a drizzling consistency that clings to tacos but wont run off.

6. Season with 1/2 teaspoon kosher salt (or to taste), 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar or honey if you want a touch of sweetness; give it a big stir and taste, adjust lime, salt or chipotle as needed.

7. If you want an extra silky sauce, blitz everything in a blender or with an immersion blender for 10 to 20 seconds, scraping the sides once, dont overblend or heat the sauce.

8. Cover and chill at least 30 minutes to let flavors meld, longer is better, up to a few hours.

9. Store leftover sauce in an airtight container in the refrigerator for up to 5 days, give it a good stir and let sit at room temp for 10 minutes before using so it spreads easier.

Equipment Needed

1. Medium mixing bowl, big enough to stir everything
2. Measuring cups and spoons, for accuracy
3. Whisk or fork, a whisk if you have one
4. Sharp knife and cutting board, for chopping chipotles and cilantro
5. Citrus juicer or just use your hand to squeeze the lime
6. Rubber spatula or spoon, to fold and scrape the bowl
7. Blender or immersion blender, optional for an extra silky texture, dont overblend
8. Airtight container and small spoon, for chilling, storing and serving

FAQ

Q: How long will this Baja sauce last in the fridge? A: Kept in an airtight container it stays good about 4 to 5 days, maybe up to a week if everything was super fresh. Give it a stir before using, the liquids can separate a bit.

Q: Can I make it dairy free? A: Yes, swap regular mayo for vegan mayo and use a dairy free yogurt or extra mayo plus a splash of plant milk instead of sour cream or crema. Lime and chipotle keep the flavor, so it still tastes great.

Q: How do I control the spice level? A: Start with one chipotle pepper or 1 tablespoon adobo if you want mild, go to two peppers or extra adobo for medium-hot. If you need it milder, use less adobo or add more mayo and crema to cool it down.

Q: What if the sauce is too thick or too thin? A: Thin it with 1 to 2 tablespoons of water, milk or buttermilk until you hit the texture you want. Buttermilk adds tang, water thins without changing flavor much.

Q: Can I make this ahead and freeze it? A: Not really, freezing messes up mayo and sour cream so it separates and gets grainy. Make ahead and keep chilled in the fridge, or mix fresh if you want the perfect creamy texture.

Q: Besides fish tacos what else can I use this on? A: It's awesome on shrimp, grilled veggies, as a burger spread, for fish sandwiches, or as a dip for chips and fries. The cilantro and lime keep it bright so it works lots of ways.

Baja Sauce (Delicious Creamy Homemade Sauce For Fish Tacos) Recipe Substitutions and Variations

Mayonnaise: Greek yogurt 1:1 for a tangier, lower fat swap, sour cream 1:1 for similar richness, mashed avocado about equal for creamy fresher flavor, vegan mayo 1:1 if you need dairy free
Sour cream or Mexican crema: Greek yogurt 1:1 for thickness and tang, crème fraîche 1:1 for richer, silkier texture, a splash of buttermilk to thin plain yogurt until it feels right
Chipotle peppers in adobo: chipotle powder plus a bit of tomato paste or adobo sauce to taste for smoky heat, smoked paprika with a pinch of cayenne for milder smoke, canned ancho or pasilla puree for depth without as much heat
Fresh cilantro: flat leaf parsley if you want a green fresh note without the soapy thing some people taste, chopped green onion for bright oniony flavor, fresh basil for a sweeter herb twist

Pro Tips

1) Start small with the chipotle. Add one pepper then taste, you can always add more but you cant take heat away. If it gets too spicy, a little honey or sugar and extra lime will calm it down faster than more mayo.

2) Thin carefully, use buttermilk or whole milk if you can, not water, that keeps the flavor. Add liquid a teaspoon at a time until it drips the way you want, remember chilling will thicken it so dont over-thin.

3) For an ultra-smooth sauce, blitz briefly with an immersion blender or in a regular blender and scrape the sides once, 10 to 20 seconds is usually plenty. Dont overblend or the mayo can get warm and the texture goes weird; if you want perfect silk, push it through a fine sieve after blending.

4) Make ahead but finish last minute: the flavors get better after 30 minutes to a few hours, and it keeps 4 to 5 days in the fridge. Add the fresh cilantro and any extra lime just before serving so it still looks and tastes bright, and never freeze this kind of mayo-based sauce or the emulsion will break.

Baja Sauce (Delicious Creamy Homemade Sauce For Fish Tacos) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally perfected my Baja Fish Taco Sauce using a surprising pantry staple you probably have at home.

Servings

servings

Calories

235

kcal

Equipment: 1. Medium mixing bowl, big enough to stir everything
2. Measuring cups and spoons, for accuracy
3. Whisk or fork, a whisk if you have one
4. Sharp knife and cutting board, for chopping chipotles and cilantro
5. Citrus juicer or just use your hand to squeeze the lime
6. Rubber spatula or spoon, to fold and scrape the bowl
7. Blender or immersion blender, optional for an extra silky texture, dont overblend
8. Airtight container and small spoon, for chilling, storing and serving

Ingredients

1 cup mayonnaise
1/2 cup sour cream or Mexican crema
2 tablespoons fresh lime juice about 1 lime
1 to 2 chipotle peppers in adobo finely chopped or 1 to 2 tablespoons adobo sauce
1 clove garlic minced or 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons water milk or buttermilk to thin
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar or honey optional

Directions

In a medium bowl stir together 1 cup mayonnaise and 1/2 cup sour cream or Mexican crema until smooth.
Add 2 tablespoons fresh lime juice, 1 to 2 chipotle peppers in adobo finely chopped or 1 to 2 tablespoons adobo sauce, and 1 clove garlic minced or 1/2 teaspoon garlic powder. Mix well.
Sprinkle in 1/2 teaspoon onion powder and 1/4 teaspoon ground cumin, then stir to combine so the spices are evenly distributed.
Fold in 2 tablespoons chopped fresh cilantro, saving a little for garnish if you want.
Thin the sauce with 1 to 2 tablespoons water, milk, or buttermilk until you reach a drizzling consistency that clings to tacos but wont run off.
Season with 1/2 teaspoon kosher salt (or to taste), 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar or honey if you want a touch of sweetness; give it a big stir and taste, adjust lime, salt or chipotle as needed.
If you want an extra silky sauce, blitz everything in a blender or with an immersion blender for 10 to 20 seconds, scraping the sides once, dont overblend or heat the sauce.
Cover and chill at least 30 minutes to let flavors meld, longer is better, up to a few hours.
Store leftover sauce in an airtight container in the refrigerator for up to 5 days, give it a good stir and let sit at room temp for 10 minutes before using so it spreads easier.

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.