Fish Taco Sauce
1/2 cup sour cream
1/2 cup mayonnaise
juice of half a lime
1/2 teaspoon cumin
1/2 teaspoon dill weed
1/2 teaspoon chili powder
dash of hot sauce
1 tablespoon fresh cilantro, chopped
In a small bowl, whisk the sour cream and mayonnaise until well blended.
Squeeze the juice from one lime half into the 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.
Add all the spices, whisking to mix thoroughly. Add the cilantro, and whisk again.
Cover the bowl with wrap and refrigerate for at least one hour – the longer the better.
Serve chilled. Spoon over tacos, or add into taco salads.