How to make it

  • In a small bowl, whisk the sour cream and mayonnaise until well blended.
  • Squeeze the juice from one lime half into 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 some more sour cream.
  • Add all of the spices, whisking to mix thoroughly.
  • Add the capers, minced pepper and cilantro, and whisk thoroughly.
  • Cover the bowl with wrap and refrigerate the fish taco for at least one hour , the longer the better.
  • Serve chilled.
  • Spoon white sauce over fish tacos etc
  • Yield: 1 cup or so

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