Grammy's Kitchen · Fish Tacos · Fish Taco Sauce
One of 67 fish tacos recipes we measured
1 cooks on kristineskitchenblog.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: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 245 g | 1 cup plain Greek yogurt* (or 2/3 cup sour cream plus 1/3 cup mayonnaise) |
| 46 g | 3 tablespoons lime juice (from 2 limes) |
| 3 g | 1 teaspoon garlic powder |
| 1/2-1 teaspoon sriracha sauce (or to taste**) | |
| 2 pinches salt | |
| water (as needed to thin sauce) |
Method: 3 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I fully expected to not like the fish tacos I made, just because I don't like fish very much. But we had lots, so I made them for everyone else. This sauce was fantastic on them! It turns out that I really love fish tacos after all!” — a cook, 5.0★