Description
This San Diego Style Fish Taco Sauce is a creamy, tangy, and smoky chipotle crema perfect for drizzling over fish tacos. Made with sour cream and Greek yogurt, flavored with fresh lime juice, chipotle peppers in adobo, garlic, and cilantro, this sauce adds vibrant flavor and a touch of heat. It can also double as a dip or a spread for burgers.
Ingredients
Main Ingredients
- ½ cup sour cream (or mayonnaise)
- ½ cup plain Greek yogurt
- ¼ cup packed fresh cilantro (optional)
- 1 teaspoon minced fresh garlic or garlic paste
- 1–2 chipotle peppers in adobo sauce (start with ½ for mild, add more for heat)
- Juice of 1 lime
- ⅛ teaspoon kosher salt
Optional Spices
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
- Combine Ingredients: Add the sour cream, Greek yogurt, fresh cilantro, minced garlic, chipotle peppers in adobo, lime juice, kosher salt, and any optional spices you desire into a mixing bowl.
- Puree the Sauce: Use an immersion blender, food processor, or regular blender to blend all ingredients until smooth, leaving a few flecks of cilantro if you like a bit of texture.
- Adjust Seasoning: Taste the sauce and adjust seasoning or heat by adding more chipotle peppers or salt as desired.
- Chill: Refrigerate the sauce for at least 30 minutes to allow the flavors to meld and develop for best taste.
- Serve: Stir the sauce before use, then drizzle generously over fish tacos, or use as a dip or spread.
Notes
- Store the sauce in an airtight container in the refrigerator for up to 7 days.
- If the sauce is too thick, add a splash of milk to adjust the consistency.
- Omit cilantro for a simpler smoky chipotle crema variant.
- This sauce is also delicious as a dip for chips or a spread on burgers.
