Wickedly good fish taco sauce

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Chipotle chili, ground powder
  • 1 tbsp Cilantro, fresh
  • 1/2 tsp Coriander, ground
  • 1/2 tsp Dill weed, dried
  • 1 Lime
  • 1/2 tsp Oregano, dried

• Condiments

  • 1/2 tsp Capers
  • 1/2 cup Mayonnaise, reduced fat

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Sour cream, reduced fat

Found on soupaddict.com

Description

Ingredients

• 1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if youre not a fan of sour cream)
• 1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you wont miss that particular flavor contribution)
• 1 lime, cut in half
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground chipotle chili powder
• 1/2 teaspoon capers, minced
• 1 hot pepper of your choice, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers I used in this batch).
• 1 tablespoon fresh cilantro, chopped

Directions

• In a small bowl, whisk the sour cream and mayonnaise until well blended.
• Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. Youll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
• Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.
• Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
• Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.