daves killer fish taco sauce

Ingredients

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1 lime, cut in half

• 1/2 teaspoon cumin

• 1 teaspoon ground coriander

• 1 teaspoon dried dill weed

• 1/2 teaspoon dried oregano

• 1 teaspoon ground chili powder

• 1/2 teaspoon capers, minced

• 1-2 hot peppers of your choice, seeded and minced (jalapeno is delicious and what I usually use)

• 1 tablespoon fresh cilantro, chopped

 Instructions

• In a small bowl whisk the sour cream and mayonnaise until well blended.

• Squeeze the juice from the lime into the same bowl. Then whisk thoroughly. You will want the consistency of a thick, pourable, cream salad dressing. If it is too runny add sour cream to thicken it up.

• Add all the spices, whisking to mix thoroughly.

• Add the capers, minced peppers and cilantro, whisk again.

• Cover the bowl with plastic wrap and refrigerate the fish taco sauce for at least one hour - the longer the better

• Serve chilled. Spoon sauce over fish tacos or use as a dip for your fish.