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+ servings
Fish taco sauce in a glass jar with a spoon

Fish Taco Sauce

This creamy, smoky, and slightly spicy sauce is the perfect fish taco sauce! Delicious with blackened, grilled, or battered fish tacos, this versatile sauce is easy to make and sure to please everyone. Inspired by California fish tacos.
Course Condiment
Cuisine Seafood
Keyword baja, lent recipe, pescatarian
Prep Time 5 minutes
Cook Time 0 minutes
Mix Time 3 minutes
Total Time 8 minutes
Servings 8 servings
Calories 81kcal
Author Cheryl Malik


  • Blender or food processor


  • ½ cup sour cream or plain yogurt
  • ¼ cup mayonnaise
  • ½ of one chipotle pepper from can of adobo sauce
  • 2 teaspoons adobo sauce
  • 1 clove garlic peeled
  • ¼ teaspoon salt
  • juice of ½ to ¼ lime as desired


  • Place all ingredients in a blender or food processor bowl. Blend until smooth. Transfer finished sauce to jar or squeeze bottle. Serve immediately or refrigerate until chilled.
    Ingredients for fish taco sauce in a bowl


  • For more heat, add a little more adobo sauce or use a full chipotle pepper. For less heat, leave out the chipotle pepper altogether.
  • Make it Dairy Free: Use dairy-free sour cream.
  • Make it Vegan: Use vegan mayonnaise and sour cream.
Recipe yields approximately 8 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the bowl, pot, or plate the food is in) by 8. Result will be the weight of one serving.


Serving: 1serving | Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 355mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg