These quesadilla-taco hybrids use shrimp as the main ingredient. The interior is melty and gooey while the exterior is crunchy. Tapatio® spicy sauce, chopped avocado, and fresh lime juice are delicious additions to tacodillas. Both tasty and simple to prepare.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 1/2 cup |
Ingredients
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon lime juice
- 1 teaspoon finely chopped fresh cilantro
- ¾ teaspoon seafood seasoning (such as Old Bay®)
- ¼ teaspoon ground ancho chile pepper
Instructions
- Stir together sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper in a bowl.
- Cover the bowl with plastic wrap; refrigerate for at least 1 hour before serving.
Nutrition Facts
| Calories | 131 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 188 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I’m giving this a 4 star but only because we made changes. We used Greek yoghurt instead of sour cream and mayonnaise. We didn’t have chilie pepper of any kind, so my sister used curry powder. It was fantastic! A very forgiving recipe and likely delicious when made as written.
Loved it! Was missing stuff once and as a hack, used the artichoke and jalapeño cream cheese dip from Costco. Added cilantro and sourcream and thined it out with lime juice and a little bit of mayo until it was as loose as I wanted and processed. Put in my squeeze bottle and voila! Nice bite, great lime and with the apple cider slaw was great.
I didn’t have cilantro so used parsley flakes. Didn’t have chili peppers so used smoked sweet peppers and didn’t have old bay so use Emeril’s Essence.
This is by far the best recipe I’ve found so far. I tweaked it though. I use ground cayenne pepper instead. A handful of chopped cilantro and more lime. I’m also generous with the old bay and add either fresh garlic or garlic powder. Husband has replaced ranch with it for the most part. cant keep up with keeping supply. I also store in a Mason jar instead of a bowl. Lasts a little longer freshness wise.
I’ve tried a couple different fish taco sauces on this site and this is hands down my favorite! No adjustments needed.
I didn’t have the ancho chile so I used 1/8tsp ground chipotle pepper. Really yummy recipe! Thank you!
Made this to serve on Asian Tuna paddies. Loved the flavor it added. So easy to make and usually have all the ingredients on hand. Will definitely make again.
Adjusted by adding more lime juice due to we love lime. Used Old Bay for seasoning. turned out great! Son even dipped other foods into the sauce, he loved it that much!
Super easy and delicious. Used light sour cream and light mayo to cut back on calories. Highly recommend.
I was unsure of this recipe at first. I didn’t really care for the taste by itself. Once it was added to shrimp tacos with mango salsa, it was a a great addition. I didn’t use the cilantro because the store I went to didn’t have any. I doubt I’ll use it in the future. Also I didn’t measure the lime, just squeezed a little in.
It was really good with shrimp and as a grilling sauce for ahi tuna.
This added greatness to our fish taco night. We added green hot sauce to our tacos as well since this doesn’t add much heat. This made more than we needed for dinner so we’ve been using a thin layer on quesadillas all week.
Used this sauce for fish tacos. It was good, but we would have liked it spicier. I skipped the cilantro and used 1/2 the Old Bay, to reduce the salt, and added chopped jalapeno. I substituted chipotle pepper for the ancho chile pepper to give it a little smoky flavor. Overall a nice sauce.
Delicious baja sauce! I used it for chicken tacos, so instead of the seafood seasoning, I doubled the ancho and added in a small amount of smoked chipotle powder. The seafood seasoning would be excellent in it also when serving with fish. I also added in some pepper and a touch of onion and garlic powder. Thank you for the recipe! The perfect addition to any taco recipe!
I will file this recipe away for future use as we thoroughly enjoyed these tacos. I made one slight change to the recipe. I love the taste of toasted, dried chiles. so I substituted freshly toasted and ground Guajillo chiles instead of the ground anchos. I also used Seafood Magic as the seafood seasoning. Yum!
This is so good! I made this exactly as is, minus the cilantro because my husband can’t stand it. I’ve also made this with Greek yogurt instead of sour cream, and it is just as good. This is our go to when we have fish tacos!
Super easy and very delicious!
This was easy and super delicious. Looking forward to seeing what else it goes with
This was so very good. I had a little left over and put it on a breakfast burrito and it was even good on that. I will be making it a lot.
I loved this simple sauce. I did replace the sour cream with nonfat plain greek yogurt giving it a healthier twist… still a nice sauce for not only shrimp but grilled tuna!!
Delicious!!! “LadyD”