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


  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.

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