fish taco sauce

THE BEST Fish Tacos with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck.

Fish Tacos {Crispy &amp; Healthy}

flour almond

tsp taco seasoning

garlic powder

cornstarch

tsp salt

black pepper (to taste)

tbsp avocado oil

corn tortillas

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime (juice of)

cayenne

Cabbage

Tomato

Avocado

Red onion

Cilantro

Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.

Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Toppings: Chop and prepare the toppings.

To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don&#039;t over cook. Do not overcrowd the skillet - helps to keep fish crispy. Remove onto a plate.

To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings (please see suggestions in notes).

https://content.jwplatform.com/videos/iZ3jGNPd.mp4

Easy and Healthy Fish Tacos Recipe with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck. Promise!

How to Make Fish Tacos

This Fish Taco Sauce is the ultimate topping for fish tacos. It's a creamy a delicious blend of sour cream, mayonnaise, lime juice, sriracha, garlic, and cumin.

Fish Taco Sauce

sour cream

mayonnaise

lime juice

sriracha

cumin

salt

Mix together all ingredients in a small bowl and chill in the fridge for at least two hours before using.

https://content.jwplatform.com/videos/xCyzX4e0.mp4

This Fish Taco Sauce is the ultimate topping for fish tacos. It’s a creamy a delicious blend of sour cream, mayonnaise, lime juice, sriracha, garlic, and cumin.

This is it – the most perfect fish tacos sauce! Creamy, spicy, tangy, and smooth, and it goes great over any kind of fish (or shrimp) tacos you&#039;re craving!

5-Minute Fish Tacos Sauce

mayo (see note)

plain Greek yogurt or sour cream

limes

chipotle adobo sauce

Whisk together all ingredients.

Taste, add a little extra lime juice if desired for flavor and consistency, and serve with your favorite fish tacos. Enjoy!

Spicy Cod Fish Tacos with Cilantro Slaw and a Creamy Fish Sauce.

The Best Cod Fish Tacos

lb skinless cod fillet

tbsp oil

lemon juice

paprika

cayenne pepper

tsp cumin

greek yogurt

Salt

purple cabbage, shredded

carrots, shredded

corn,

tbsp jalapenos, chopped

cilantro, chopped

tbsp greek yogurt

6-8 corn tortillas

To marinate the fish, combine oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Add the fish fillet and coat well. Marinate for at least 30 minutes.

Meanwhile make the sauce by combining the yogurt, mayonnaise, lemon juice, paprika, and salt. Mix them until creamy and smooth and set aside.

Combine the “to make slaw” ingredients in a bowl and set aside.

Heat a skillet and place the marinated fish. Sear the fish and cook for 3-5 minutes until the fish is completely done. Remove the fish fillets to a plate and break them into chunks.

To assemble the tortillas; char the corn tortillas on an open flame. Place the tortilla on a plate, add some chunks of fish, add a tablespoon of slaw and drizzle the prepared sauce on top.

Garnish with jalapenos and cilantro before serving.

Homemade Fish Taco Sauce is creamy, tangy, &amp; a little bit spicy. Drizzle over tacos, burritos, or use as a dip!

cilantro (minced)

light cream

lime

½ teaspoon smoked paprika

salt & pepper

Zest ½ teaspoon zest from the lime. Juice 1 tablespoon of the juice from the lime.

Combine all ingredients in a small bowl. Refrigerate at least 30 minutes before serving.

Drizzle over fish tacos (or any kind of tacos).

These easy Blackened Fish Tacos are bursting with flavor and so delicious wrapped in corn tortillas with cabbage a refreshingly light fish taco sauce! 

Best Blackened Fish Tacos

mayo

garlic salt

chipotle peppers in adobo sauce,

cilantro

olive oil

fish

unsalted butter, melted

corn tortillas, warmed

cabbage/coleslaw mix

lime wedges

Fish Taco Sauce: Using your food processor or blender,...

Fish Taco Sauce: Using your food processor or blender, purée all ingredients together. Refrigerate until ready to use.

Blackened Fish: Preheat oven or grill to 400°F.

Coat cast iron skillet with olive oil. Place...

Coat cast iron skillet with olive oil. Place cast iron skillet in heated oven (or grill) for 10 minutes to get it nice and hot.

While skillet is heating up, toss fish in...

While skillet is heating up, toss fish in melted butter. Remove from melted butter and place on a cookie sheet, reserving any leftover butter in bowl. Coat fish fillets in blackening seasoning on both sides.

Once cast iron skillet is heated, pour in...

Once cast iron skillet is heated, pour in any leftover butter into skillet and place fish in cast iron skillet. Return skillet to oven or grill and allow to cook for 2 minutes. Flip fish and allow to cook another 2 minutes, or until cooked through.

Fill warm corn tortillas with blackened fish, cabbage,...

Fill warm corn tortillas with blackened fish, cabbage, squeeze on a little fresh lime juice and finish them off with a big drizzle of the fish taco sauce and enjoy!

This is without a doubt the best fish taco sauce I've ever had or made. The herbs and spices are unique and create an incredible white sauce for fish tacos.

Wickedly good fish taco sauce

reduced fat mayonnaise

lime (,

coriander

dill weed

oregano

chipotle chili powder

capers (, minced)

pepper

cilantro (, chopped)

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.

https://embed.mediavine.com/videos/cqjxgqeelm8jgtxsk7xe

Wickedly Good Fish Taco Sauce - hands down, the best fish taco sauce I've ever had! Perfectly seasoned with herbs, spices, and chili peppers, it's the perfect white sauce for your fish tacos!

Wickedly Good Fish Taco Sauce

Take your tacos to the next level with our go-to fish taco sauce. It&#39;s creamy and tangy, with just the right amount of kick. It takes just minutes to mix together and leftovers keep well in the fridge for up to a week!

mayonnaise (can be light)

sea salt

garlic (finely minced)

Add ingredients to bowl

Place all of the ingredients into a medium-sized bowl.

Mix well then either use it right away or put the bowl into your fridge. Note: this sauce tastes best when it&#39;s been allowed to rest for 20 minutes.

Corn tortillas loaded with crispy pieces of fried fish, fresh slaw, and a creamy, spicy and sweet taco sauce for hands-down the BEST Baja Fish Taco recipe!

Crazy-Good Baja Fish Tacos (with Fish Taco Sauce and Slaw) Recipe + VIDEO

red cabbage

carrots

red onion

apple cider vinegar

honey

Salt and pepper

chipotle peppers in adobo sauce (minced)

½ cod

all-purpose flour

light crisp beer (like Corona)

fry oil (canola, peanut, or vegetable)

flour tortillas

Lime wedges

For the Fish Taco Slaw: Set out a large mixing bowl. Chop all the produce and add to the bowl. Drizzle with apple cider vinegar and honey. Sprinkle generously with salt and pepper. Then toss well to combine. Taste and add additional salt and pepper if needed. Chill until ready to serve.

For the Fish Taco Sauce: Set out a small bowl. Add the mayonnaise, lime juice, and chopped chipotle pepper. Mix well. Taste, then salt and pepper as needed. Chill.

For the Baja Fried Fish: Set a large saucepot on the stovetop. Attach a cooking thermometer to the side of the pot, then add in the fry oil.

Set out a large baking sheet covered with paper towels. Cut the fish fillet’s into 1 x 2 inch strips. Lay the fish strips on the paper towels to dry.

Turn the stove on medium heat and bring the fry oil to 360 to 370° Set out another baking sheet lined with paper towels to drain the fried fish strips.

In a medium size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter. (The batter will thicken as it rests, so you may want to add another splash of beer in it right before frying.)

Once the oil is that the right temperature, dunk a fish strip in the batter. You should have a thin, but solid, coating of batter on each strip. If the batter seems too thick, add another 2 to 4 tablespoons of beer.

Gently lower each fish strip into the hot fry oil. Batter and fry 10 - 15 fish strips at a time. Stir with a skimmer to flip the fish strips over and cook for 2 to 4 minutes until golden brown.

Carefully move the fried fish to the prepared pan. Repeat in two or three more batches.

When ready to serve, place to fish strips on each tortilla. Top with fresh slaw and a dollop (or a drizzle) of chipotle mayonnaise.

https://content.jwplatform.com/videos/urYVGpZh.mp4

Baja Fish Tacos Recipe - Corn tortillas are loaded with delightfully crispy pieces of cod and a fresh slaw, then topped with a creamy, slightly spicy and sweet sauce for hands-down the BEST fried fish tacos you've ever had.

Crazy-Good Baja Fish Tacos

Here's how to make the tastiest fish tacos around! Bake the fish with a dry rub of spices, then top it with tangy slaw and creamy sauce.

Epic Fish Tacos

chili powder

garlic powder and onion powder

kosher salt,

cabbage

carrot (optional)

green onion

celery

Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo,

cilantro,

Lime wedges,

Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.

Make the fish

In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.

Make the slaw

Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.

Make the sauce

Warm the tortillas

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.

Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime. 

This creamy, zingy fish taco sauce that makes them taste incredible! Lime, garlic and hot sauce are the ideal compliment for flaky fish.

Creamy Fish Taco Sauce

lime juice + zest of 1/2 lime (1/2 teaspoon)

sour cream OR 1/4 cup Greek yogurt

Cholula hot sauce, to taste

Mix together the lime juice and zest with Greek yogurt and mayo or sour cream, hot sauce, garlic powder, and salt. Store refrigerated for up to 2 weeks.

Don&#x27;t be scared by the long ingredient list! These fish taco bowls actually come together pretty quickly and are simple enough to prepare! This fish turns out so flavorful and that fish taco slaw and fish taco sauce really make for a tasty dish.

Fish Taco Bowls

cod each)

Olive oil

Cholula hot sauce

coleslaw mix

cilantro (chopped)

cilantro lime cauliflower rice

tomatoes

onion

Cilantro (for garnish)

Pat the fish dry with paper towels and then season both sides with the cumin, chili powder, salt, and garlic powder. 

Heat a non-stick skillet over medium heat and swirl in a bit of olive oil to coat the pan. 

Once the oil is hot, add the fish to the skillet and cook for 3 minutes. Carefully flip the fish over and cook for an additional 2-3 minutes or until fish easily flakes with a fork. 

Set fish aside.

To make the fish:

While the fish is cooking, whisk together all ingredients for the sauce until smooth. 

To make the sauce: 

Top 12 fish taco sauce recipes from across the web

The most viewed fish taco sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fish Tacos {Crispy & Healthy}

Fish Taco Sauce

5-Minute Fish Tacos Sauce

The Best Cod Fish Tacos

Fish Taco Sauce

Best Blackened Fish Tacos

Wickedly good fish taco sauce

Fish Taco Sauce

Crazy-Good Baja Fish Tacos (with Fi...

Epic Fish Tacos

Creamy Fish Taco Sauce

Fish Taco Bowls

Top 12 fish taco sauce recipes from across the web

The most viewed fish taco sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish Tacos {Crispy &amp; Healthy}

Fish Taco Sauce

5-Minute Fish Tacos Sauce

The Best Cod Fish Tacos

Fish Taco Sauce

Best Blackened Fish Tacos

Wickedly good fish taco sauce

Fish Taco Sauce

Crazy-Good Baja Fish Tacos (with Fi...

Epic Fish Tacos

Creamy Fish Taco Sauce

Fish Taco Bowls

The most viewed fish taco sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fish Tacos {Crispy & Healthy}