Fish Taco Sauce

• 4 ounces cream cheese, softened
• 1/3 cup Mayonnaise (Duke’s preferred)
• 1 tablespoon apple cider vinegar
• 2 tablespoons dill pickle juice
• 1 tablespoon sriracha
• 1-1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Directions:

1. Stir all ingredients together with a whisk or fork.
2. If time allows, refrigerate for 1 to 2 hours prior to use.

Pretty much every fish taco recipe we’ve found calls for sour cream or yogurt, but we never have these on-hand. If you’d prefer, you can switch out the cream cheese and apple cider vinegar for 1/2 cup sour cream or yogurt, but we really like this recipe as-is. The pickle juice was my wife’s addition. Without it, the sauce was okay. With it, it is amazing.