Wickedly Good Fish Taco Sauce

1. 1

   In a small bowl, whisk the sour cream and mayonnaise until well blended.

2. 2

   Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly.

3. 3

   You'll 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.

4. 4

   Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.

5. 5

   Cover the bowl with wrap and refrigerate the fish taco for at least one hour - the longer the better.

6. 6

   Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.