Baja Fish Taco Sauce

This Baja Fish Taco Sauce is a mouthwatering blend of traditional Mexican flavors for a real Baja feel. With just the right amount of lime, chipotle en adobo, and honey, it achieves a perfect balance for a condiment that you can use on just about anything! 

After living in San Diego for so many years I’ve had my fair share of Mexican food and on weekend outings down the coast of Baja we tried numerous restaurants and taco stands.

A great seafood dish is all about the toppings and condiments, and this Baja fish taco sauce is perfect for tacos, fajitas, grilled seafood, and more! This is one homemade condiment that’s even better (and cheaper!) than store bought. 

Creamy, tangy, and sweet, this recipe is very simple to throw together and prepare. What makes it truly shine is what goes into it – it’s all about using fresh, flavorful ingredients.

The Mexican chipotle en adobo that I use is relatively spicy, but it’s balanced with the mayonnaise and honey. Mexican crema and lime juice give this condiment a real tang, while the cilantro brightens the whole batch. 

This fish taco sauce recipe is perfect for my crunchy Battered Fish Tacos or Baked Fish Sticks. However, it’s great to slather onto a whole slew of dishes!

Ways to Use Baja Fish Taco Sauce

It’s true that this is a perfect condiment for fish dishes, but it’s really a great addition to any plate that could use just a bit of something creamy and refreshing. Here are just a couple of examples:

• Shrimp – These Shrimp Fajitas or Blackened Shrimp dishes are made even more delicious with a sweet, zesty condiment.
• Chicken – These spicy, citrusy Chipotle Chicken tacos are a perfect match with the lime and cilantro.
• Beef – Use this recipe as a dipping sauce for these Beef Empanadas or to drizzle on top of these filling, satisfying Mexican Breakfast Burritos.

You can use this condiment right away, but I like to make it ahead of time so that the mixture has time to become even more flavorful overnight. Store it in a squeeze bottle for easy application, or just spoon it right over your plate.

INGREDIENT NOTES AND SUBSTITUTIONS 

• Mayonnaise – The creamy base of our condiment. Its fatty and rich flavor is perfect for battered or grilled fish, and it helps to tone down the spicy adobo. This fish taco sauce recipe works well with specialty mayonnaise variations as well, such as those made with avocado or olive oil.
• Mexican Crema – A tangy, rich topping made with buttermilk and lime. Most supermarkets carry it, but I think that it’s most delicious when made from scratch. You could also substitute sour cream.
• Lime Juice – You’ll need about 3 limes to make enough juice for this recipe. Lemons always make a good substitute for limes, if you’d prefer.
• Cilantro – A common partner of lime in creamy fish sauces. I don’t recommend swapping out this ingredient, though parsley is similar in taste and texture. 
• Chipotle Peppers in Adobo – Jalapeños are smoked and dried, then rehydrated and packed in a spicy red sauce. There’s not quite an equal substitute, but it’s simple to make the sauce yourself.
• Honey – Honey is great for sweetening sauces because it can be easily dispersed throughout, as opposed to granules of white sugar that are difficult for sauces to absorb.
• Salt – Kosher salt or sea salt will do the trick.

HOW TO MAKE BAJA FISH TACO SAUCE

1. Prep the Ingredients.  Make your homemade chipotles in adobo and traditional Mexican crema. If you’re using store bought ingredients, begin with the next step.
2. Mix or Blend.  Throw all of the ingredients into a bowl: the mayonnaise, crema, lime juice, minced chipotles with adobo, cilantro, honey, and salt. Combine with a whisk. You can also use a blender if you prefer your sauces to be a bit smoother.
3. Serve or Store.  You can use this condiment right away, or transfer to an airtight container and store in the fridge.

What is Baja fish taco sauce made of? 

This recipe contains the usual “Baja” ingredients: lime, Mexican crema, and chipotle peppers in adobo. As a white sauce, it also contains mayonnaise. Chopped cilantro is often thrown into the mix for a grassy, herbaceous note, and the whole thing is sweetened with a bit of honey.

How long is homemade fish taco sauce good in the refrigerator? 

Your homemade condiment will last in the fridge for 3 to 5 days, so it’s perfectly safe and convenient to make ahead of time if you’re planning a fish taco night the next day.

In fact, I recommend it! The flavor continues to develop the longer it sits, and it becomes even more delicious over time.

How many calories are in Baja fish taco sauce? 

My fish taco sauce recipe has a total of 145 calories. There are a couple of ways to lower the calorie count:

• Replace the mayonnaise with plain Greek yogurt
• Use a “keto” honey or a low-carb, sugar-free alternative sweetener
• Make homemade Mexican crema low calorie by swapping out the heavy cream with milk and cornstarch

This post, first published on Kevin is Cooking August 12, 2020, was updated with new content on April 26, 2022.

Baja Fish Taco Sauce

My homemade and authentic Baja Fish Taco Sauce is spicy, tangy, and sweet. It’s incredibly easy and comes together in less than 5 minutes!

4.91 from 10 votes

Print Pin Rate

Course: condiments

Cuisine: Mexican

Prep Time: 4 minutes

Total Time: 4 minutes

Servings: 4

Calories: 145kcal

Author: Kevin Is Cooking

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup Mexican crema
• 1/3 cup lime juice
• 3 tbsp cilantro chopped
• 2 chipotles with adobo sauce minced
• 1 tbsp honey
• 1/4 tsp salt

Instructions

• Place all ingredients in a small bowl and whisk together. Serve over fish tacos or as a dipping sauce. Store covered in refrigerator for 3-5 days.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 145kcal | Carbohydrates: 8g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 343mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 267IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!