BEST Cinco de Mayo Recipes from carlsbadcravings.com
Description
Baja fish tacos are a popular dish that originated in the Baja California peninsula of Mexico. The perfect combination of crispy fish, fresh ingredients, and a tangy sauce makes this dish a crowd favorite. The sauce is what makes or breaks the taco, and this recipe for the best baja fish taco sauce will take your fish tacos to the next level.
Prep Time
Prep time for this recipe is minimal, taking only 10 minutes.
Cook Time
There is no cooking required for this sauce recipe.
Ingredients
- 1/2 cup sour cream - 1/4 cup mayonnaise - 1/4 cup diced pickled jalapeños - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - 1/2 tsp garlic powder - 1/2 tsp onion powder - Salt and pepper to taste
Equipment
- Mixing bowl - Spoon - Measuring cups and spoons
Method
1. In a mixing bowl, combine the sour cream, mayonnaise, pickled jalapeños, and cilantro. 2. Squeeze the lime juice into the bowl and stir well. 3. Add the garlic powder, onion powder, salt, and pepper. 4. Mix everything together until well combined. 5. Taste and adjust seasonings as necessary. 6. Refrigerate the sauce until ready to use.
Notes
This sauce can be made ahead of time and stored in the fridge for up to a week. It is also versatile and can be used as a dip for chips or vegetables.
Nutrition Info
This recipe makes 8 servings, with each serving containing approximately 70 calories, 7g fat, 1g carbohydrates, and 1g protein.
Recipe FAQ
Q: Can I use fresh jalapeños instead of pickled? A: Yes, but you may need to add some vinegar or lime juice to achieve the desired tang. Q: Can I use Greek yogurt instead of sour cream? A: Yes, but the sauce may be thicker and tangier. Q: Can I omit the cilantro? A: Yes, but it will affect the flavor of the sauce.
Recipe Tips
- Make sure to chop the cilantro finely to evenly distribute the flavor. - Adjust the amount of jalapeños based on your preferred level of spiciness. - For a creamier sauce, add more mayonnaise or sour cream. - This sauce pairs perfectly with battered fish, but can also be used with grilled or blackened fish.
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