Creamy, tangy, and endlessly useful.
Recently I made these Air Fryer Fish Tacos with this simple Fish Taco Slaw and needed the perfect accompaniment to take it over the top.
I needed a fish taco sauce recipe that was creamy, a bit tangy, but not too overpowering. After all, I still wanted the delicate fish to shine!
So I whipped up a simple Lime Crema to complement the fish tacos. And after a bit of tweaking… it was pure perfection. (My secret… a hint of lime zest! It adds that citrus flavor without making it too bitter!)
Another pro of this recipe? It keeps great in the refrigerator for up to a week so you can use it on SO many other dishes. Try it as a dip with Corn Fritters, mixed into a Chicken Tortilla Soup, or add a dollop to your favorite Chicken Enchiladas or burritos!
Prefer something a little more spicy? Try this Bang Bang Sauce Recipe on tacos next!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Garlic. Fresh minced garlic is best (I use a garlic press for this!), but garlic powder can also be used.
- Mexican crema. This has a higher fat content than sour cream which pays off in flavor. You can also use sour cream or even a vegan or dairy-free substitute.
- Limes. Both the juice and zest are used. Make sure to zest the lime before juicing. (Pro Tip: I like to use a microplane to get the zest super fine so it mixes really well in the sauce!)
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix the ingredients.
Roll the lime under your palm to release the juices, then zest and squeeze it into a large bowl. Add the Mexican crema (or substitute with sour cream or Greek yogurt) and whisk everything together until smooth.
Taste and serve.
Adjust the flavors as needed—add more lime juice for extra tang or stir in cumin, chopped cilantro, or a pinch of chili powder for a kick. Use immediately on tacos and burritos, or store in the fridge until ready to serve!
Variations to Try
This simple sauce tastes great as it is, but here are some other fun additions and substitutions you can play with:
- Go Dairy-free: There are days when dairy doesn’t quite agree with me, and that’s when I like to use Tofutti’s plant-based sour cream. The flavor is slightly different, but still delicious!
- Make it spicy: Like your taco sauces with a bit more heat? Try adding in a hint of Sriracha or even Gochujang to spice things up.
- Freshen it up: Mix in some finely chopped fresh cilantro for a burst or herby goodness.
Meal Prep and Storage Directions
- To Prep-Ahead: Make this sauce 24 hours in advance for the best flavor. You will need to give it a good stir as the crema might separate.
- To Store: Keep in an airtight container in the refrigerator for up to 1 week.
- To Freeze: Refrain from freezing as it will separate upon thawing.
FAQs
Mexican crema has a higher fat content than sour cream. Additionally, sour cream is thicker and has a more acidic taste than crema.
Either crème fraîche or sour cream can be used in place of Mexican crema.
The classic sauce for fish tacos is Mexican crema. You can liven it up with lime juice or even cilantro for extra flavor.
Yes! For the best flavor, make the sauce up to 24 hours in advance. Give it a good stir before using, as the crema may naturally separate. Store it in an airtight container in the refrigerator for up to 1 week. Freezing isn’t recommended.
What to serve with it?
Now that your fish taco sauce is mixed up, serve it along with these delicious recipes next:
Add it to these mains for a light and refreshing finishing touch: Air Fryer Fish, Steak Fajitas, and Cilantro Lime Chicken.
Blackened Fish Tacos, Air Fryer Fish Tacos, Blackened Shrimp Tacos, Barbacoa Tacos, and Roasted Cauliflower Tacos all taste amazing with this creamy and zesty addition!
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Lime Crema (Fish Taco Sauce)
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Ingredients
- 1 cup Mexican crema or sour cream (see note)
- 2 tablespoons lime juice from 1 lime
- 1 teaspoon grated lime zest
- 1 garlic clove finely minced
- ¼ teaspoon salt to taste
Instructions
- Whisk together ingredients in a medium-sized bowl until well combined.1 cup Mexican crema, 2 tablespoons lime juice, 1 teaspoon grated lime zest, 1 garlic clove, ¼ teaspoon salt
- Store in the refrigerator until ready to serve. Enjoy!
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Video
Notes
- Mexican Crema: If you can’t find Mexican crema, sour cream or Greek yogurt work well. Just note that Greek yogurt is thicker and tangier, so you may need to add a splash of water or milk to thin it out.
- Zest: Use a microplane to get finer pieces of zest so it will easily mix into the sauce.
- Limes: Make sure you roll the lime before juicing to extract the most juice.
- Best Flavor: Make this sauce 24 hours in advance for the best flavor. You will need to give it a good stir as the crema might separate.
- To Store: Keep in an airtight container in the refrigerator for up to 1 week. Do not freeze as the sauce will separate upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband loved this crema
Yay! So happy to hear you enjoyed the recipe, Sue! Thanks so much for taking the time to leave a comment and rating!