Taste, add a little extra lime juice if desired for flavor and consistency, and serve with your favorite fish tacos. Enjoy!
Mayo?: Mayo really gives this sauce its rich creaminess and my favorite is Olive Oil Mayo. Light mayo works great, and you can substitute some of the mayo for more Greek yogurt to make this sauce a bit healthier - but my favorite version is as written with 1/2 cup each mayo and Greek yogurt and just keep in mind that you are only using about a tablespoon on each taco!Chipotle adobo sauce: you can get this sauce from a can of chipotle peppers, or I've recently seen that some stores are carrying a new variety that has only the adobo sauce in it rather than peppers and sauce!Serving size and storage: Makes about one cup of sauce (which goes pretty far!). This recipe can easily be halved or doubled as desired and keeps well in the fridge in an airtight container up to a week.