This fish taco sauce stirs mayonnaise, sour cream and lime into a tangy drizzle with Savory Dust. Keep it thick enough to cling to warm fish and crunchy slaw without soaking the tortilla.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1/3 cup (80 g) mayonnaise
1/3 cup (80 g) sour cream
1 tablespoon (15 ml) lime juice
1/2 level teaspoon (2.5 ml) Savory Desert Dust
1–2 teaspoons (5–10 ml) cold water, only if needed
Directions
Combine the base. Whisk mayonnaise and sour cream in a small bowl until smooth. Use plain full-fat sour cream for the stated texture and keep both ingredients refrigerated until needed.
Add lime and Dust. Stir in lime juice and Savory Dust. Scrape the sides and base of the bowl so the seasoning is distributed evenly rather than sitting in dry pockets.
Chill briefly. Cover and refrigerate for 15 minutes. This gives the seasoning time to hydrate and lets you judge the final flavor before changing the balance.
Adjust the drizzle. Stir again. If too thick to fall from a spoon in a slow ribbon, add cold water one teaspoon at a time. Taste before adding more lime or seasoning.
Serve cold. Drizzle a small amount over cooked fish tacos or serve alongside. Keep the bowl cold and use a clean spoon, separate from raw-fish utensils. Refrigerate unused sauce promptly.
Yield: About 3/4 cup; 6 servings. Prep timing: 10 mins + 15 mins chilling.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
No fish is added to the sauce itself. Its name describes what it is served with. Check the mayonnaise and other packaged ingredients for allergens relevant to your needs.
CAN I USE IT ON SHRIMP TACOS?
Yes. The lime and creamy base also suit fully cooked shrimp, roasted vegetables or a cabbage slaw. Add it at serving time so the hot filling does not thin the sauce too early.
CAN I REPLACE SOUR CREAM WITH YOGURT?
Thick plain Greek yogurt can replace it by the same amount. The sauce will taste tangier and may need less lime; add the lime gradually if making that variation.
HOW RUNNY SHOULD FISH TACO SAUCE BE?
It should fall slowly from a spoon and cling to a bite of filling. Add water only a teaspoon at a time; a thin sauce can soak the tortilla and puddle on the plate.
CAN I MAKE IT SPICY?
Use a small amount of Spicy Dust in place of Savory Dust, or add your preferred hot sauce carefully. Either change affects the flavor and salt balance, so taste before increasing it.
CAN I MAKE IT THE DAY BEFORE?
Yes. Mix and refrigerate in a covered container, then stir before serving. Wait to add extra water until after chilling because the texture can change as the seasoning hydrates.
HOW LONG DOES IT KEEP?
Refrigerate promptly at 40°F (4°C) or colder and use within 3–4 days. Discard sauce left out over two hours, or one hour above 90°F (32°C), or contaminated by raw-fish utensils. Freezing can split the dairy base.
This mango salsa recipe combines ripe mango, red onion and lime with a small amount of Spicy Dust. Cut the fruit into small even pieces and let the salsa stand briefly before serving.
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.
