Sometimes you just stumble upon something incredible. Our GO-TO sauce for tacos, burrito bowls, taco salads and that’s just the beginning. Made with ingredients you may already have in your pantry / fridge, this sauce comes together quick and is really flexible depending on your tastes.
The Base
1/2 Cup Mayo of Choice
1/2 Cup Sour Cream
2 TBSP Feedlot Mexicue Seasoning
2 TBSP Pickled Jalapeños
2 TBSP Chopped Coriander
Method:
Chop the coriander and pickled jalapeños and add to a bowl with the mayo, sour cream and Mexicue and stir.
Variations:
- Add a TBSP or so of the pickled jalapeño juice or lime juice.
- If you’re dairy free, this works with just mayo but definitely thin it down with the jalapeño / lime juice.
- Thinking a bit healthier? This also works with plain yogurt or even diary free yogurt in place of the sour cream.
- Hate coriander? Leave it out!
- Don’t want it spicy? Use fresh lime juice instead of the jalapeños.
- Have a small blending container? I add all the ingredients to a small vitamix cup and blend. The texture is incredible.
Fridge Life:
I find this gets eaten pretty quickly because of how often we eat Mexican style food in our house but it’s best before will be determined by how long your sour cream lasts.
Hot Tip:
This sauce is also incredible on grilled corn on the cob