Fish Taco Sauce

This fish taco sauce recipe is creamy and tangy, with a bit of heat. Make this easy homemade sauce recipe for a delicious full-flavor condiment.

It’s easy to make sauces at home from simple, fresh ingredients, and homemade sauces are almost always less expensive than store-bought. Plus, you know exactly what’s going into the sauce and can adjust the amounts to your liking.

White sauces are the most common choice for fish tacos, especially when the fish is battered and fried. The blend of lime, Mexican Crema, and chipotle en adobo gives this particular fish taco sauce recipe plenty of Baja flavor.

This sauce is delicious on my Baja style battered fish tacos, but it would also be fantastic on baked fish sticks, grilled fish or shrimp.

Fish taco sauce recipe

This recipe couldn’t be simpler to make; just mix everything together and use it as a dipping sauce or as a sauce on top of your favorite dishes.

INGREDIENT NOTES & SUBSTITUTIONS

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Mexican Crema – This is a common Mexican condiment with a texture and fat content somewhere between sour cream and creme fraiche. It can be found at most grocery stores in the refrigerated dairy section. If needed, you can use creme fraiche instead.

• Chipotle with adobo sauce – This adds heat and flavor to the sauce. It’s often sold in cans at Mexican markets or in the Mexican food aisle of the grocery store. Or, learn how to make adobo sauce from scratch.

INSTRUCTIONS

1. Prep the ingredients: Dice the chipotle pepper and measure the rest of the ingredients into a medium-sized bowl.
2. Mix together: Whisk everything until well combined. Then serve immediately or store for later.

If you can, it’s a great idea to make this Baja fish taco sauce ahead of time. The longer it sits, the more the flavors will combine with one other.

USES FOR FISH TACO SAUCE

I especially like to spoon this over my Baja Yellowtail Tostadas. Otherwise, here are some more ideas for this sauce:

• Other seafood – try it with white fish, salmon, or even shrimp
• Burgers – use in place of the traditional ketchup, mustard, and mayonnaise
• Vegetables – would taste great with raw or grilled veggies
• Fajitas – drizzle over the top of Grilled Shrimp Fajitas to add Baja flavor
• Chicken nuggets – even the kids will enjoy it!

Recipe notes

• Storage – Keep in an airtight container in the refrigerator for 3-5 days. It can be used cold or warmed in the microwave first if you’d like.
• Blending – If you prefer your sauces really smooth, use an immersion blender or run this through a food processor to break up the pieces of chipotle pepper.
• Adjust the heat – Feel free to add more chipotles in adobo to make this spicier. Or, leave out the pepper and just mix in a little of the adobo sauce for a milder fish taco sauce.

OTHER HOMEMADE SAUCE RECIPES TO MAKE:

• Homemade Tartar Sauce – another great sauce for all kinds of fish
• Alabama White Sauce – this is a white BBQ sauce that’s tangy and full of flavor
• Chimichurri Sauce – can be used as a marinade or to top grilled meats
• Apricot Chipotle Sauce – sweet, savory, and a little bit spicy

Fish Taco Sauce

This fish taco sauce recipe is creamy, tangy, and just a little bit spicy. Make it tonight for an easy homemade alternative that’s full of flavor.

5 from 9 votes

Print Pin Rate

Course: Sauce

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!