Wickedly good fish taco sauce
The recipe Wickedly good fish taco sauce could satisfy your Mexican craving in roughly 10 minutes. This recipe makes 4 servings with 117 calories, 2g of protein, and 7g of fat each. For 49 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Soup Addict requires bell pepper, ground coriander, oregano, and reduced fat ice cream. 15234 people were impressed by this recipe. It works well as a sauce. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Users who liked this recipe also liked My Oh Mahi, That's A Good Fish Taco, Fish Taco Sauce, and Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
1 hot pepper, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers I used in this batch).
1/2 teaspoon capers, minced
1/4 teaspoon ground chipotle chili powder
1/2 teaspoon cumin
1/2 teaspoon dried dill weed
1 tablespoon fresh cilantro, chopped
1/2 teaspoon ground coriander
1 lime, cut in half
1/2 teaspoon dried oregano
1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you're not a fan of sour cream)
1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won't miss that particular flavor contribution)
Equipment:
whisk
bowl
Cooking instruction summary:
In a small bowl, whisk the sour cream and mayonnaise until well blended.Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
Step by step:
1. In a small bowl, whisk the sour cream and mayonnaise until well blended.Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
2. Add all of the spices, whisking to mix thoroughly.
3. Add the capers, minced pepper and cilantro, and whisk thoroughly.Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
4. Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
Nutrition Information:
covered percent of daily need
