I'm always looking for different toppings for my fish tacos and this spicy sauce is one of my favorites. A great way to take your boring fish tacos up a notch!
If you are like me, I try to eat fish at least once a week. Ideally, I should be eating fish twice a week as they are a good source of high-quality protein.
But with so many different kinds of recipes to make, I already find it hard enough to eat fish once a week!
One of the easiest and quickest ways to get some fish into your weekly menu is making some fish tacos. Sure I would love some Grilled Cedar Plank Salmon or some Confetti Salmon Steaks but I don't always have time during the week.
Since I usually use Tilapia or Halibut when I make fish tacos, I can tell you that this fish sauce pairs perfectly with these 2 types of fish.
I'm sure it would go great with other types of fish but have not had a chance to try it on anything else yet.
One of the beauties of this spicy sauce recipe is that the heat mostly comes from the Sriracha. You can add more or less depending on your taste buds.
Since we love our food to have a kick, I usually "pour" a heavy teaspoon of Sriracha when making this sauce.
💭 What is Sriracha Sauce
Sriracha Hot Sauce originated in Thailand. It's typically made with chili peppers, vinegar, garlic, sugar and salt. In the United States, Sriracha sauce is manufactured by Huy Fong Foods.
It's sometimes called Rooster Sauce because of the rooster logo on the bottle.
💭 Ingredient Substitution
If you don't have any Greek yogurt on hand you can substitute it for some sour cream. Not as healthy as plain Greek yogurt but it is similar in consistency and will still give you the desired results.
This sauce recipe yields a little over a cup which should be good for about 6 fish tacos but depending on how much sauce you put on yours, you might get more or fewer tacos.
I mention this just in case the nutritional information on the recipe card is important to you.
If you are a Taco lover, you need to check out our Top 5 Taco Recipes.
📋 Gather your Ingredients
You will need the following ingredients to make this Spicy Fish Taco Sauce recipe (see recipe card for quantities): Sour Cream, Mayonnaise, Fresh Lime Juice, Taco Seasoning, Garlic Powder, Sriracha Sauce, Dill Weed, Ground Cumin, Smoked Paprika and Onion Powder.
🥣 How to make Spicy Fish Taco Sauce
In a small bowl, add the sour cream, mayonnaise and Sriracha. Stir until well combined.
In another small bowl, add the taco seasoning, garlic powder, dill, cumin, smoked paprika and onion powder. Stir until all the spices are combined.
Add the seasoning mixture to the mayonnaise mixture and whisk until well combined.
Add 1 tablespoon of the lime juice and taste. If needed, add more lime juice to taste.
Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Spicy Fish Taco Sauce
- 2 Bowl for Mixing
- ½ cup Plain Greek Yogurt
- ⅓ cup Mayonnaise
- 1 teaspoon Sriracha Sauce
- 1 teaspoon Taco Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Dill Weed
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Onion Powder
- 2 tablespoon Fresh Lime Juice
- In a small bowl, add the sour cream, mayonnaise and the Sriracha. Stir until well combined.
- In another small bowl, add the taco seasoning, garlic powder, dill, cumin, smoked paprika and onion powder. Stir until all the spices are combined.
- Add the seasoning mixture to the mayonnaise mixture and whisk until well combined.
- Add 1 tablespoon of the lime juice and taste. Add more to taste.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.