Grammy's Kitchen · Fish Tacos · Creamy Fish Taco Sauce
One of 67 fish tacos recipes we measured
from www.chilipeppermadness.com
17 cooks on www.chilipeppermadness.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 0% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 42% |
| liquid | 0% | 8% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 110 g | 1/2 cup mayo |
| 115 g | 1/2 cup Mexican crema (or use sour cream) |
| 15 g | 1 tablespoon lime juice (about 1/2 a small lime) |
| 5 g | 1 teaspoon of your favorite hot sauce (sriracha is great here) |
| 3 g | 1 teaspoon garlic powder (or 1-2 fresh cloves, minced) |
| Pinch of salt |
Method: 2 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Really liked this recipe. Made it last night for Snapper. I used Yellow Bird Sriracha Blue Agave. Definitely, chill it before serving. I did for only 10-15 minutes. Be good with fries, taco salad dressing. Not spicy (we love spicy too), just lots of” — a cook, 5.0★
“Delicious! I used this recipe (without the hotsauce) to get my toddler to eat cilantro. I blended a Tbsp of chopped cilantro really smooth and we called it "green ranch" lol, she loved it!” — a cook, 5.0★