One morning on our Facebook page, Kandy Inglis listed the ingredients she uses in making a white sauce for fish tacos. I was intrigued. Jalepeños and capers together? A new one for me. Both of these with yogurt? Stretch! Stretch! I love all the ingredients singly. What would they taste like sitting together in the same bowl?
Kandy kindly offered to send me the measurements on these ingredients if I was interested. I almost accepted her offer and then thought about how I would just change the proportions anyway. I almost always do. You may too.
I scooped, mixed, and chopped, tasting gingerly after each addition. My, my, what a sauce! I could not wait until dinner time. Amanda and I had chicken and dried tomato whip-up on home-made flat bread topped with the spicy yogurt sauce.
When our plates were clean and I was still licking my fingers, Amanda called Sander who was still in town. We needed him to bring home a pack of corn tortillas so we could try Kandy’s core idea: fish tacos. We didn’t want to miss any opportunities with this splendid sauce! It is light and bright, blending with both chicken and fish to make them sing. This is a sauce you could use as a dressing on bean salads, cooked beets, or any of the dense root vegetables. Use it instead of tartar sauce for baked fish. It is very versatile!
Here is Kandy’s sauce with a couple of adjustments to fit the family palette. You will make adjustments too, I’m sure. Get going on this recipe and you will probably get quite creative.
By the time I had added the jalapeño, we had reached out heat limit. You can decide for yourself. Any leftover sauce can be stored in the refrigerator for four or five days. You will find plenty of uses for the leftovers.