I love this! I did my own variation however. I omitted the capers, added about a tablespoon of dehydrated chopped garlic and about two tablespoons of cholula hot sauce. I also added the juice of an entire lime and the zest of half a lime. I also adjusted the cilantro up to about 1/4cup. Like you, I used the cherry bomb peppers- 2 this time. Thanks for the great inspiration!!

Been making this for years. Perfection. Addicting.

Delina, It’s a SoupAddict original! And it’s a recipe I first posted here back in 2009, so it’s been all over social media and whatnot lol.

We’re fish taco fanatics and are always looking for a unique and yummy sauce. We think we found the GOAT with this one. The blend of spices is weird and wonderful. Capers. Whodda thought?

Definitely our favorite fish taco sauce. Even the picky kids love it.

I first made and published this sauce on this blog in 2009 (easily confirmed by the Wayback Machine), so, it’s been out on the interwebs and Pinterest for well over a decade. People like to take credit for it – or they forgot where they got it – and sometimes someone comes here to accuse me of stealing my own recipe. Lol.

@Mandy, I’m surprised you replicated it so close. Good job

Delicious. Will definitely make this again. I used half a lime and thinned with Mexican table crème.

I made your Fish Taco Sauce last night and it was really good on Shrimp Tacos. The mix of spices made it taste extra flavorful. I did have to use plain yogurt/mayo, though, because that’s what I had on hand. Thanks again!