If Baja-style crispy beer-battered cod fish tacos are on the menu, this Baja cream sauce for tacos 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 simple crunchy cabbage slaw, there’s only one way to top that majestic dish…and it’s got to be this creamy white sauce.
There’s plenty of room for variation with the sauce. Make it spicier by increasing the adobo sauce, or use a few whole chipotles from the can. If you’re serving kids, make a small bowl with just a teaspoon or two of the adobo sauce. But you’ll probably need a double batch because if you have tortilla chips around, it’s going to become the most delicious dipping sauce!
What you’ll need to make Baja Fresh Fish Taco Sauce Recipe:
Mayonnaise – the rich and creamy base for this taco sauce recipe. I 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.
Fresh garlic cloves – substitute 1/2 teaspoon garlic powder, if needed.
Lime juice – for best results, use fresh-squeezed lime juice. You’ll need limes for the baja tacos anyway!
Adobo sauce – this is the flavorful red sauce in a can of chipotle peppers. If you’re looking for a spicy sauce, add whole chipotles. For this smooth and creamy recipe, we’re just using the red adobo sauce.
Pinch of salt – to taste!
Full measurements and directions for this simple recipe included in the printable recipe card below.
How to Make Fish Taco Sauce:
Combine all ingredients in a small mixing bowl.
Taste and adjust seasoning. Cover and refrigerate for 30 minutes before serving. Can be served from a squeeze bottle or in a small bowl…which promotes dipping 😉
Looking for more delicious sauce recipes? Try these next!
Chuy’s Creamy Jalapeno Ranch Sauce
Sweet and Spicy Mardi Gras Mustard
FAQ’s, Serving Suggestions and Variations:
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 full 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 (corn or flour tortillas).
If you’re looking for a full Taco Tuesday lineup, choose one of these fish taco recipes and serve with Authentic Refried Beans, Mexican Red Rice and Street Corn Casserole.
To store, transfer sauce to an airtight container or wrap tightly in plastic wrap and store in the refrigerator for up to 4 days.
Check out some of our other delicious recipes:
Print
Baja Fresh Fish Taco Sauce Recipe
- Total Time: 5 minutes
- Yield: 6 1x
Ingredients
1/2 cup mayonnaise
1/4 cup sour cream
3 garlic cloves, grated
2 tablespoons fresh lime juice
2 tablespoons adobo sauce (from can of chipotles in adobo)
Pinch sea salt
Instructions
Combine all ingredients in a small mixing bowl. Taste and adjust seasoning. Cover and refrigerate for 30 minutes before serving.
This creamy baja sauce is best served with golden brown Baja fish taco recipe, warm corn tortilla and crunchy green and red cabbage.
- Prep Time: 5
- Category: Easy Recipes
- Method: No Cook
- Cuisine: Mexican, American
Keywords: Taco Sauce, Baja Fish Taco Sauce