Instant Pink Taco Sauce – RecipeTin Eats

This 2 ingredient pink taco sauce is my most used sauce for tacos. It’s creamy, refreshing, with a bit of heat that pairs so well with Mexican cuisine! Use it to dip burritos and quesadillas or to drizzle over Mexican chicken salad. Honestly, it’s a great, versatile tool that I use for all sorts of things.

Instant Pink Taco Sauce

This sauce made with just sour cream and sriracha is not only my most made taco sauce, but probably my most made sauce. It’s incredibly versatile because it has a fairly neutral, creamy, refreshing flavor, so it pairs with lots of things, from burgers to chicken skewers, Korean beef bowls to Lebanese crispy stuffed pitas (Arayes).

This is the sauce I use for dips and chicken tenders, although mostly I use it most often for tacos, because I love the way the fresh creaminess balances out the boldly spicy Mexican toppings.

I also love its versatility: replace sour cream with yogurt, add richness with mayonnaise or olive oil, make it spicier with more sriracha or fresher with lime juice.

Ingredients

Here’s what you need to make it happen. Sriracha is the shortcut ingredient. It’s definitely not Mexican, but it delivers garlic, chili, and heat in one quick hit, which is exactly why it works so well!

• Sour cream – Use yogurt for a lower calorie option, or substitute 2 to 3 tablespoons of sour cream for mayonnaise for a richer version, or add a few tablespoons of olive oil.

• Sriracha – Adds salt, spice, garlic and vinegar, and dyes the sauce pink!

And that’s it! It’s not meant to be Kapow Flavored because it is used for bold tasting foods, instead it provides moisture and a bit of creaminess to the food. Store it in the refrigerator regardless of how long the sour cream lasts.

No video for this, as it is a quick recipe. 🙂 I hope this is helpful to you! – Nagix

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Instant Pink Taco Sauce

Author: Nagi

Preparation: 5 minutes minutes

Sauce

Mexican

Servings4

Tap or hover to scale

This is my most used taco sauce. It’s creamy, refreshing, with a bit of heat – everything I want in a sauce for Mexican cooking. I use it for all types of tacos, as well as quesadillas and burritos, although I think it’s especially good with fish tacos. Honestly, it’s a great, versatile product that I use on all sorts of things: wedges, chicken fingers, roasted vegetables. Sriracha isn’t Mexican, but it’s a genius shortcut: hot, spicy, garlic, salt in one bottle.Store refrigerate and use within the shelf life of the sour cream. See notes for a non-spicy alternative. Do 1/2 cup, enough for 12 tacos (4 servings).

Cooking methodPrevent screen from sleeping

Recipe Notes:

1. Non-spicy version – replace the sriracha with 3 tablespoons ketchup (or Australian tomato sauce) + 1/4 teaspoon finely minced garlic + 1/4 teaspoon salt + 1/2 teaspoon lemon juice or clear vinegar.

Keywords : pink taco sauce, fastest taco sauce, taco sauce

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