Fish Taco Sauce Recipes

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo image

Provided by Katie Lee Biegel

Time 1h

Yield 8 servings

Number Of Ingredients 23

Ingredients

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

FISH TACO SAUCE

Fish Taco Sauce image

To save time, I oven-bake breaded or battered frozen fish (but if we had a deep fryer, I'd probably use it). I slice cabbage very thin, it works better for the tacos than shredded cabbage. Add your favorite tortillas, and you have an easy, crunchy, and great tasting meal. Prep time is just for making the sauce.

Provided by TigerJo

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream or 1/2 cup Greek yogurt, plain
1 lime, juiced
1 tablespoon capers, minced to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried dill weed
1/4 teaspoon cayenne pepper, to taste (optional)

Steps:

Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla), add a sprinkle of cabbage, a drizzle of sauce, then roll up.

Nutrition Facts : Calories 88.6, Fat 7.8, SaturatedFat 2.4, Cholesterol 11.3, Sodium 148.3, Carbohydrate 5, Fiber 0.3, Sugar 1.6, Protein 0.6

FISH TACO SAUCE

Fish Taco Sauce image

I use this sauce for my fish tacos. You can make this ahead and keep in the fridge. You can substitute any hot sauce for the sriracha.

Provided by Kaylee Flores

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

3 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon sriracha hot sauce

Steps:

Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.

Nutrition Facts : Calories 50 calories, Carbohydrate 0.9 g, Cholesterol 4.9 mg, Fat 5.2 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 48.9 mg, Sugar 0.2 g

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