How to whip up the perfect sauce for fish tacos

  • By Jessi Loerch, Herald writer
  • Friday, May 31, 2013 2:05pm
  • Life

Fish tacos offer a huge bang for not a lot of work.

To make fish tacos at home, I like to grill a chunk of tuna, chop it up and toss it on a soft tortilla. Then I add chopped cabbage, pico de gallo and shredded cheese. Trader Joe’s makes fish tacos easy with its affordable frozen fish. Its mango and papaya salsa also goes great on a taco.

The most important part, though, is the perfect sauce. Here’s my favorite, adapted from allrecipes.com.

Fish taco sauce

  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 jalapeno, minced (remove seeds for less heat)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin (ideally freshly ground)
  • 1/2 teaspoon dried dill or 2 teaspoons fresh dill
  • 1 teaspoon ground cayenne pepper
  • Juice of 1 lime

Combine all ingredients except lime. Stir well. Add lime until sauce is slightly runny. Let sit briefly for flavors to meld. This sauce keeps well in the fridge for a couple of days.

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