This Fish Taco Sauce is the best topping for fish tacos! It’s cool, creamy and so quick and easy to make. This homemade fish taco sauce is so much better than store-bought sauce or takeout!
I love making homemade sauces and seasonings because I can adjust the ingredients and flavors to my preferences. Plus, from scratch food always tastes best!
Making this fresh, tangy fish taco sauce at home means you can make it as spicy or mild as you like. It’s cool and creamy and the perfect complement for my easy fish tacos recipe. The contrast of the creamy, tangy sauce with the tender fish and crunchy slaw is irresistible!
This taco sauce goes with much more than just fish tacos! You’ll find serving suggestions below.
Ingredients
- Plain Greek Yogurt: Plain Greek yogurt works perfectly to make a light and creamy fish taco sauce with no mayo and without sour cream. If you prefer, you can use a combination of mayonnaise and sour cream in place of the Greek yogurt. I’ve included amounts for both in the recipe card below.
- Lime Juice: Helps to thin the sauce and gives it fresh, tangy flavor.
- Garlic Powder: For flavor.
- Sriracha Sauce: To make it spicy. Adjust the amount of sriracha to your tastes. If you don’t have sriracha on hand, you can substitute adobo sauce from canned chipotles in adobo, to taste.
- Salt: A pinch of salt brings the flavors together.
How to Make Fish Taco Sauce
This recipe couldn’t be easier. Simply mix all of the ingredients together, starting with just 1/2 teaspoon of sriracha sauce. Taste the sauce and if you want it spicier, add more sriracha, a little bit at a time.
If the sauce is too thick you can add water, a teaspoon at a time, until you reach your desired consistency.
If you like a lot of sauce on your tacos, or are feeding a large crowd, you can double the recipe or scale it up even more.
Find the full recipe with ingredient amounts and instructions in the recipe card below.
Serving Suggestions
This sauce is the perfect condiment for fish tacos of all kinds, including grilled fish tacos, Baja fish tacos and pan-seared fish tacos. But you can drizzle this sauce over more than just fish tacos!
- This creamy sauce is delicious on shrimp tacos, or even chicken tacos.
- Serve the sauce as a dip to go with shrimp skewers or Air Fryer Shrimp. It will also pair well with any type of grilled fish.
- Try drizzling it over nachos or enchiladas.
- A squeeze bottle makes it fun and easy to drizzle on the sauce.
How Long Does Fish Taco Sauce Last?
Use the fish taco sauce right after making it, or, if you have time, refrigerate for a few hours before using to allow the flavors to come together. Fish taco sauce can be stored in the refrigerator in an airtight container for up to one week (assuming that you use Greek yogurt or sour cream that will be fresh that long). Whisk, stir or shake (if stored in a squeeze bottle) to recombine before using.
More Sauce and Seasoning Recipes
- Taco Seasoning
- Enchilada Sauce
- Stir Fry Sauce
- BBQ Sauce
- Honey Mustard Sauce
5 from 1 rating
Fish Taco Sauce
Servings: 6 servings
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
This Fish Taco Sauce is quick and easy to make with just a handful of ingredients. It's the best creamy topping for fish tacos! Make it more or less spicy to your tastes.
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Ingredients
- 1 cup plain Greek yogurt*, or ⅔ cup sour cream plus ⅓ cup mayonnaise
- 3 tablespoons lime juice, from 2 limes
- 1 teaspoon garlic powder
- ½-1 teaspoon sriracha sauce, or to taste**
- 2 pinches salt
- water, as needed to thin sauce
Instructions
Combine the Greek yogurt (or sour cream and mayonnaise), lime juice, garlic powder, sriracha sauce and salt in a small bowl. Whisk until well combined.
If you want a thinner sauce, you can whisk in a little water, a teaspoon at a time, until you reach your desired consistency.
Serve immediately on tacos or refrigerate in an airtight container for up to 1 week.
Notes
- Full fat Greek yogurt will make the creamiest sauce, but low fat or nonfat can also be used.
- If you can't find sriracha sauce, you can use 1-2 teaspoons of adobo sauce from canned chipotles in adobo, or to taste.
- Recipe can be doubled to serve more people.
Calories: 23kcal, Carbohydrates: 2g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 150mg, Potassium: 62mg, Fiber: 1g, Sugar: 1g, Vitamin A: 6IU, Vitamin C: 3mg, Calcium: 38mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: Mexican
Course: Condiment, Sauce
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