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.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s