If Baja-style crispy beer-battered cod fish tacos are on the menu, this Baja Fresh Fish Taco Sauce Recipe has to be your topping. Creamy, a little spicy and full of savory garlic flavor, this sauce is the perfect addition to your recipe box and your life!
Look, I don't make deep fried fish very often. But when I'm serving my favorite Baja fish tacos recipe with grilled corn tortillas and a crunchy cabbage slaw, there's only one way to top that majestic dish...and it's got to be this creamy white sauce.
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Mayonnaise - the rich and creamy base for this taco sauce recipe. Use full fat mayo for best flavor.
Sour cream - adds the perfect balancing tang and creaminess. Use half Greek yogurt if that's what you have on hand.
Adobo sauce - this is the flavorful red sauce in a can of chipotle peppers. If you're looking for a really spicy sauce, add whole chipotles. For this smooth and creamy recipe, we're just using the red adobo sauce.
Full measurements and directions included in the printable recipe card below.
How to Make Fish Taco Sauce:
1. Get saucey!
Combine all ingredients in a small mixing bowl. Stir well until a light pink color emerges. Taste and adjust seasoning.
2. Serve with tacos
Cover and refrigerate for 30 minutes before serving to allow the flavors to develop.
This sauce can be served from a squeeze bottle or in a small bowl...which promotes dipping.
Looking for more delicious sauce recipes?
- Taco Truck Green Sauce
- Chuy's Creamy Jalapeno Ranch Sauce
- Spicy Aioli Sauce
- Sweet and Spicy Mardi Gras Mustard
FAQ's and Serving Suggestions:
Choose a flaky white fish (the best type of fish is cod or mahi mahi) and whip up a batch of beer batter. Dredge each piece of fish in cornstarch, then in the batter. Deep fry the fish in hot oil for 3-4 minutes over medium-high heat. Drain on a rack over a baking sheet covered in paper towels. Serve the fish tacos in charred corn tortillas with a topping of crunchy slaw and this creamy sauce. For step-by-step instructions and photos for this great fish taco recipe, visit Baja Fish Tacos Recipe.
If you don't want to beer batter your fish, the best fish tacos to serve would be these Easy Baked Fish Tacos. The white fish is seasoned and baked, then flaked and it's enough to serve a crowd! If you're in the mood for shellfish, use Sweet & Spicy Mexican Shrimp to whip up a batch of shrimp tacos or tostadas to serve with Mango Salsa or store bought fresh pico de gallo. Serve with warm tortillas.
To store, transfer sauce to an airtight container or wrap tightly in plastic wrap and store in the refrigerator for up to 4 days.