Ingredients for Fish Taco Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon capers, drained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried dill weed
- ½ teaspoon cayenne pepper (or to taste)
- frozen fish, for tacos
- cabbage, thinly sliced, for serving
- tortillas, for serving
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How to Make Fish Taco Sauce
- Preheat your oven to 400°F (200°C).
- Prepare your frozen fish according to package directions. Bake until golden brown and crispy (approximately 10-15 minutes).
- While the fish is baking, thinly slice your cabbage.
- In a blender, combine ½ cup mayonnaise and ¼ cup sour cream.
- Add 2 tablespoons lime juice, 1 tablespoon capers, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon dried dill, and ½ teaspoon cayenne pepper (or to taste). Blend until smooth.
- Warm your tortillas according to package directions.
- Assemble your tacos: Add 1-2 pieces of baked fish to each tortilla, top with a sprinkle of cabbage, a generous drizzle of the taco sauce, and roll up.
- Serve immediately and enjoy your quick and delicious fish tacos!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
11g
Carbs
1g
