Instant Pink Taco Sauce
This is my most used taco sauce. It’s creamy, cooling, with a little zing - everything I want in a sauce for Mexican food. I use for all types of tacos, plus quesadillas and burritos, though I think it's especially great with fish tacos. Honestly though, it’s a brilliant all-rounder I use on all sorts of things - wedges, chicken fingers, roasted vegetables. Sriracha isn't Mexican but it's a brilliant short cut - spiciness, tang, garlic, salt all in one bottle.Store in the fridge and use within the shelf life of the sour cream. See notes for a non-spicy alternative. Makes 1/2 cup, enough for 12 tacos (4 servings).
Servings: 4
Ingredients
- 1/2 cup sour cream - substitute yogurt for lower calorie , or add mayonnaise for richness
- 4 tsp sriracha (or other hot sauce - start with less and add to taste)
Instructions
- Mix ingredients until smooth. If you want a looser drizzling texture, add a tiny bit of water.
Notes
1. Non-spicy version - substitute the sriracha with 3 tablespoons of ketchup (or Aussie tomato sauce) + 1/4 tsp finely minced garlic + 1/4 tsp salt + 1/2 tsp lemon juice or clear vinegar.