Grammy's Kitchen · Fish Tacos · Fish Taco Sauce
One of 67 fish tacos recipes we measured
from www.isabeleats.com
22 cooks on www.isabeleats.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 0% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 42% |
| liquid | 0% | 8% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 115 g | 1/2 cup sour cream |
| 73 g | 1/3 cup mayonnaise |
| 31 g | 2 tablespoons lime juice ((the juice of 1 lime)) |
| 5 g | 2 teaspoons adobo sauce ((from canned chipotles in adobo)) |
| 3 g | 1 teaspoon garlic powder |
| 2 g | 1/2 teaspoon onion powder |
| 3 g | 1/2 teaspoon fine salt |
Method: 3 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Terrific sauce. Made it serve with fish tacos but I can also see it on chicken and pork. Easy to prepare. I added more adobo and a Chipotle chile for extra kick. Comes together super fast; especially if you use an immersion blender to puree the chile into the ” — a cook, 5.0★
“Glorious sauce. I did do a bit of switching up. I’ve never been a fan of garlic powder so I shortened the amount and added a teaspoon of fresh minced garlic. Also, just to add a blend of heat I added a tablespoon of salsa verde and a sprinkle of pepper flakes…” — a cook, 5.0★