I perfected a simple Fish Taco Dressing with one unexpected ingredient that sets it apart from the usual taco sauces.

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I’ve been chasing a sauce that actually wakes up a plain taco and this one finally did it, it made me stop swapping recipes. The secret kick is chipotle peppers in adobo paired with creamy mayo, that smoky heat plays against the richness in a way I didn’t expect.

I keep seeing it listed as Fish Taco Dressing or even Baja Fish Sauce on menus, which only made me want to tweak it more, and now I’m selfishly holding onto this version. It’s not polite, it’s bold, a little unexpected, and honestly I bet you’ll spoon some straight from the bowl.

Ingredients

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Mayo adds rich creaminess, lots of fat and calories, its not light at all.
Crema brings tangy creaminess, adds calcium and a bit less acidity than yogurt.
Chipotles give smoky heat, vitamin A and capsaicin that boosts metabolism a bit.
Lime adds bright sourness, vitamin C and a fresh lift to heavy flavors.
Garlic gives pungent savory punch, small amount of fiber and immune friendly compounds.
Honey brings mellow sweetness and body, extra sugars though so use sparingly.
Cilantro adds herbal brightness, tiny vitamins and a fresh finish you dont forget.

Ingredient Quantities

1 cup mayo preferably full fat

1/2 cup mexican crema or sour cream

2 chipotle peppers in adobo plus 1 tablespoon adobo sauce

2 tablespoons fresh lime juice about 1 lime

1 teaspoon lime zest

1 clove garlic grated or very finely chopped

1 tablespoon honey or agave

1/2 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 to 4 tablespoons water or milk to thin if needed

How to Make this

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1. Zest and juice the lime first so you dont forget, grate or finely chop the garlic, chop the cilantro, and measure out the mayo and crema (full fat mayo if you can).

2. In a small blender or food processor add the 2 chipotle peppers and 1 tablespoon adobo sauce, the 2 tablespoons fresh lime juice, 1 teaspoon lime zest, the grated garlic, 1 tablespoon honey, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

3. Pulse the chipotle mixture until smooth, scraping down the sides as needed; if you want little flecks of cilantro add 2 tablespoons chopped cilantro now and pulse once, or add it later for more texture.

4. In a medium bowl whisk together 1 cup mayo and 1/2 cup Mexican crema or sour cream until evenly combined and creamy.

5. Stir the blended chipotle mixture into the mayo/crema base until fully incorporated; you can also put everything back in the blender for an ultra smooth sauce.

6. Thin the sauce with 2 to 4 tablespoons water or milk, adding a tablespoon at a time, until it reaches a pourable drizzly consistency you like.

7. Taste and tweak: add more salt, a squeeze more lime juice for brightness, extra honey if it needs balance, or another chipotle if you want more heat, but taste as you go because chipotles vary.

8. Cover and chill at least 20 to 30 minutes so the flavors meld, the sauce will thicken slightly as it cools.

9. Store in an airtight container in the fridge for up to 4 days, give it a quick stir or shake before using, then spoon or drizzle over fish tacos and enjoy.

Equipment Needed

1. Small blender or food processor, for blitzing the chipotles and sauce
2. Microplane or fine grater for lime zest and the garlic
3. Citrus juicer or reamer to get the lime juice out easy
4. Chef’s knife and cutting board for chopping the cilantro
5. Measuring cups and measuring spoons for mayo, crema and spices
6. Medium mixing bowl plus a whisk or fork to blend mayo and crema
7. Rubber spatula or spoon to scrape the blender and stir everything together
8. Airtight jar or container for chilling and storing the sauce

FAQ

Q: How spicy is this sauce? A: It's smoky and medium spicy from 2 chipotle peppers plus a tablespoon of adobo. Use 1 pepper or rinse the peppers to cut heat, or add more peppers if you want it hotter. Chill time also mellows the bite.

Q: Can I make it ahead and how long does it last? A: Yes, make it a day ahead for the flavors to marry. Store in an airtight container in the fridge for 3 to 4 days, after that the mayo/sour cream combo starts to lose its best texture.

Q: What can I swap if I don't have crema or full fat mayo? A: Greek yogurt or sour cream work instead of crema, and light mayo will do in a pinch but the sauce won't be as rich. For a vegan version use vegan mayo and a plant based crema or blended cashews with a splash of lemon.

Q: How do I get the texture right? A: Start with the listed amounts then add 2 to 4 tablespoons water or milk a little at a time to thin. If it gets too thin add more mayo or a bit more crema. Remember it thickens slightly after chilling.

Q: Can I freeze the sauce? A: Not recommended. Mayo and crema separate when frozen and thawed so the texture becomes grainy. Keep it in the fridge instead.

Q: What else can I use this sauce on besides fish tacos? A: It's great on shrimp, grilled veggies, roasted potatoes, as a burger spread or a dip for fries and chips. Works in burritos and salad bowls too.

Best Fish Taco Sauce Recipe Substitutions and Variations

Mayo (1 cup): swap for full fat Greek yogurt 1:1, it’s tangier and lighter; or use mashed avocado 1:1 for a creamy, slightly green sauce, add a pinch of salt.
Mexican crema / sour cream (1/2 cup): plain whole‑milk yogurt or crème fraîche 1:1, yogurt may be thinner so cut back on any thinning liquid.
Chipotle peppers in adobo (2 peppers + 1 Tbsp sauce): use 1 tsp chipotle powder plus 1 Tbsp tomato paste or 1 tsp smoked paprika plus 1/4 tsp cayenne, mix with a little water to make a paste and taste for heat.
Honey or agave (1 Tbsp): maple syrup 1:1 works great, or light brown sugar dissolved into the sauce start with 2 tsp then taste and add more if you want it sweeter.

Pro Tips

– Start mild then ramp up, dont go full heat right away. Chipotles vary crazy, so blend one into a little of the base and taste, you can always add another. If it gets too hot a spoon of honey or extra crema will calm it down quick.

– Texture matters more than you’d think. Add thinning liquid a tablespoon at a time so you dont overdo it, and if you want tiny cilantro specks pulse it in last instead of fully blending. If you want ultra smooth put it back in the blender for 10 to 15 seconds.

– Make it ahead, but not forever. Letting it sit for a few hours or overnight makes the flavors marry way better, just give it a stir before serving. If it looks a bit separated after chilling, whisk in a splash of milk or lime juice till it comes back together.

– Stretch and swap smartly. Need it lighter? swap half the mayo for Greek yogurt or more crema for tang. Want a smokier note without more heat add a pinch of smoked paprika or a touch of extra adobo sauce instead of another whole pepper.

Best Fish Taco Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a simple Fish Taco Dressing with one unexpected ingredient that sets it apart from the usual taco sauces.

Servings

servings

Calories

150

kcal

Equipment: 1. Small blender or food processor, for blitzing the chipotles and sauce
2. Microplane or fine grater for lime zest and the garlic
3. Citrus juicer or reamer to get the lime juice out easy
4. Chef’s knife and cutting board for chopping the cilantro
5. Measuring cups and measuring spoons for mayo, crema and spices
6. Medium mixing bowl plus a whisk or fork to blend mayo and crema
7. Rubber spatula or spoon to scrape the blender and stir everything together
8. Airtight jar or container for chilling and storing the sauce

Ingredients

1 cup mayo preferably full fat
1/2 cup mexican crema or sour cream
2 chipotle peppers in adobo plus 1 tablespoon adobo sauce
2 tablespoons fresh lime juice about 1 lime
1 teaspoon lime zest
1 clove garlic grated or very finely chopped
1 tablespoon honey or agave
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 to 4 tablespoons water or milk to thin if needed

Directions

Zest and juice the lime first so you dont forget, grate or finely chop the garlic, chop the cilantro, and measure out the mayo and crema (full fat mayo if you can).
In a small blender or food processor add the 2 chipotle peppers and 1 tablespoon adobo sauce, the 2 tablespoons fresh lime juice, 1 teaspoon lime zest, the grated garlic, 1 tablespoon honey, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Pulse the chipotle mixture until smooth, scraping down the sides as needed; if you want little flecks of cilantro add 2 tablespoons chopped cilantro now and pulse once, or add it later for more texture.
In a medium bowl whisk together 1 cup mayo and 1/2 cup Mexican crema or sour cream until evenly combined and creamy.
Stir the blended chipotle mixture into the mayo/crema base until fully incorporated; you can also put everything back in the blender for an ultra smooth sauce.
Thin the sauce with 2 to 4 tablespoons water or milk, adding a tablespoon at a time, until it reaches a pourable drizzly consistency you like.
Taste and tweak: add more salt, a squeeze more lime juice for brightness, extra honey if it needs balance, or another chipotle if you want more heat, but taste as you go because chipotles vary.
Cover and chill at least 20 to 30 minutes so the flavors meld, the sauce will thicken slightly as it cools.
Store in an airtight container in the fridge for up to 4 days, give it a quick stir or shake before using, then spoon or drizzle over fish tacos and enjoy.

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.