Creamy fish taco sauce
One of my favorite ways to add acid to sauces or salad dressings is with the liquid brine from fridge pickles like banana peppers or jalapeños: it’s a little sour, a little sweet, and reliably available in my fridge. I use this trick in recipes that call for fresh citrus when I’m out but the reverse is also true: if you don’t have jarred pickley things, distilled white vinegar, apple cider vinegar, or fresh lime juice all work great.
The resulting sauce is great with fish (or cauliflower) tacos but also makes a great dip for vegetables.
You'll be eating in: 3 minutes
Active time: 3 minutes
Yield: 1/2 cup sauce
cup sour cream (or greek yogurt)
zest of one lime
tablespoons liquid from jarred banana peppers, pickled jalapeños, distilled white vinegar, or lime juice
teaspoon smoked paprika
teaspoon garlic powder
teaspoon onion powder
hot sauce like Cholula or Tapatio to taste
Whisk everything together. Adjust seasoning and spices to taste and enjoy!
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You can substitute any combination of mayonnaise, vegan mayonnaise, sour cream, or greek yogurt for the base depending on what you have on hand. Plain yogurt works too but your sauce will be thinner. If you use all mayo I would recommend adding additional briny liquid to add more sour flavor.