Fish Taco Sauce

8/12/2017 – Made the fish taco sauce below and had with fried catfish tacos with corn tortillas and all the stuff that made it a GREAT meal. The sauce pulled it together. Made about 3 hours ahead for the flavors to meld. Even better 3 days later.

1/4 tsp Chipotle chili ground powder*
1 heaping Tbsp Cilantro, fresh chopped fine
1/2 heaping tsp Coriander seeds crushed in the coffee grinder or mortor/pestle
1/2 tsp Dill weed, dried
1/2 tsp Cumin
1/4 rounded tsp Cayenne — and it could have used more
~5 Tbsp fresh green jalapeno diced
1 Lime or lemon juice fresh
1/2 tsp Oregano, dried
1/2 tsp Capers
1/2 cup Mayonnaise
1/2 cup Sour cream

The above recipe was inspired by the SoupAddict

8/15/2017 – Had some with a lunch at work with left over catfish and it was even better. Three days let the flavors meld together even more.

Mary has made this since the first time and reduced the mayo as she does not like it and thought the sauce was too thin. Also had added more cayenne.

9/10/2017 – Made a single batch for dinner with Jeff and Maggie this evening. I used the full half cup of mayo then Mary reminded me she cut back on the mayo so I added a dollop more sour creme. Doubled the chipotle chili powder and all other measurements were heaping spoonfuls. Also added a level 1/2t of ground white pepper. The jalapeno was a full 5T and the first bit in my taste test was very spicy. Mary had a large lime that was very juicy so only put in juice from half.

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