South Of The Border Essentials Fish Taco Sauce Recipes

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

BAB'S SOUTH OF THE BORDER TACO DIP

Bab's South of the Border Taco Dip image

Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip.

Provided by Barbara Kahian

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 1h

Yield 20

Number Of Ingredients 18

Ingredients

1 pound ground beef
2 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce, minced
½ teaspoon ground cumin
½ teaspoon chili powder
2 (8 ounce) packages cream cheese, softened
1 red bell pepper, diced
2 teaspoons lime juice, or as needed
1 cup chopped fresh tomato
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce, divided
½ cup chopped green onion
1 (16 ounce) jar taco sauce
2 medium (blank)s avocados - peeled, pitted, and diced
2 lime (2" dia)s lime, zested and juiced
½ cup sour cream
½ cup chopped fresh cilantro

Steps:

Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
Spread the cooled beef mixture over the cream cheese.
Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 19.4 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 9.7 g, Sodium 375.7 mg, Sugar 1 g

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