Fish Taco Sauce is quick, easy, and the perfect way to add a little, creamy, tangy kick to fish tacos or sandwiches. It makes a wonderful fry sauce as well.
Fish taco sauce is our go-to sauce for mahi mahi tacos, beer battered fish, and crab cakes. It’s packed with citrus flavor with a bit of a spicy touch. Some of our other favorite sauces are this chipotle cream sauce, homemade remoulade sauce, and tzatziki sauce.
Fish Taco Sauce Recipe:
Have you ever had baja fish tacos or tilapia fish tacos? Fish tacos are some of my favorite seafood dishes.
Quick, simple and fresh. I love the meatiness of the fish, the soft tortillas, the crisp fish taco slaw, and best of all this spicy fish taco sauce.
It can be difficult to find the right fish taco sauce, though. Our recipe with mayo adds a tangy kick of lemon to cut through any meaty white fish.
We made this fish taco sauce without sour cream, but you could easily substitute a little sour cream for some of the mayonnaise if you’d like.
How to Make Spicy Fish Taco Sauce:
- In a medium mixing bowl, mix all the spices, then add the mayonnaise and lemon juice.
- Enjoy the sauce immediately or refrigerate it until ready to use.
Fish Taco Sauce Tips and Variations:
- Intensity: As it’s stored in your fridge, the flavors will become more intense.
- Mayonnaise: We used full-fat mayonnaise for this recipe. Something like Miracle Whip is not going to taste the same, so we recommend that real deal, full-fat mayo be used.
- Pairing: Obviously, we love to use this sauce on fish tacos, but it also pairs well with our fish taco slaw, use it in place of classic coleslaw dressing, and several other recipes that we’ve linked to above.
- Spices: We love the blend of spices in this recipe, but they can be adjusted to your tastes. If you want to make this recipe less spicy, reduce or omit the chipotle.
- Sour Cream: We made this recipe without sour cream, but you could swap out some of the mayonnaise for sour cream if needed.
Room Temperature: We do not recommend storing this taco sauce at room temperature due to the mayonnaise base.
Refrigerator: Fish taco sauce should be stored in the refrigerator in an airtight container and be discard after 3 to 4 days.
Freezer: We do not recommend freezing this fish taco sauce.
- 1 ¾ cup mayonnaise
- 1 ½ tablespoons freshly squeezed lemon juice, juice from ½ a lemon
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Mix all ingredients together in a medium bowl.1 ¾ cup mayonnaise1 ½ tablespoons freshly squeezed lemon juice1 teaspoon Old Bay Seasoning½ teaspoon dried dill½ teaspoon onion powder¼ teaspoon ground cumin¼ teaspoon chipotle powder¼ teaspoon smoked paprika¼ teaspoon garlic salt¼ teaspoon kosher salt⅛ teaspoon ground black pepper
- Keep cold in the refrigerator until ready to use.
- The sauce can be stored in the refrigerator for up to 4 days in an airtight container.