REcipe ONE:::
San Diego-style Fish Taco Sauce
Prep Time: 10 minutes

Yield: About one cup

1/2 cup Greek yogurt (or reduced fat sour cream)
1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won’t miss that particular flavor contribution)
1.5 lime, cut in half (juiced)
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 (I used 1/2 teaspoon Chipoltle chili pepper paste)
1 tablespoon fresh cilantro, chopped
1/4 teaspoon red pepper
Fresh Tomatoes
Tapatio hot sauce to taste
>>>> recipe calls for 1 hot pepper of your choice, seeded and minced (i didnt use the hot pepper).


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

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

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

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

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

ReCipE TOO::
1/2 cup mayonnaise
1/2 cup sour cream or 1/2 cup Greek yogurt, plain
1 lime, juiced
1 tablespoon capers, minced to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried dill weed
1/4 teaspoon cayenne pepper, to taste (optional)

Blend mayo and sour cream (or yogurt) together; blend in lime juice,
then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla),
add a sprinkle of cabbage, a drizzle of sauce, then roll up.

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