Baja-Style Fish Tartar Sauce
Sophie's Kitchen Vegan Fish Fillets and Crab Cakes become GOURMET with the addition of Baja-Style Fish Tartar Sauce. Add more or less of each ingredient to develop the taste you enjoy. For those with a bent for HOT, add more hot sauce.
- 2 tablespoons fresh dill, finely chopped
- 1/3 cup cornichons, finely chopped
- 1/3 cup Vegenaise
- 1 large shallot, finely diced
- 2 tablespoons lime juice, freshly squeezed
- 1/8 teaspoon sea salt
- 2 or 3 dashes of Arizona Pepper's Organic Harvest Chipotle-Habenero Hot Sauce
medium sized bowl
measuring cups and spoons
The Fresh Dill
Remove the stems from the dill frons, finely chop, and add to mixing bowl.
Chop the cornichons into a fine dice and add to the mixing bowl.
Select Shallots with Smooth Shinny Skins
Peel and give the shallot a fine dice.
Add to mixing bowl.
Add the Vegenaise and stir into the diced items in the bowl.
Add the lime juice and sea salt.
Stir contents till combined.
The Chipotle-Habenero Hot Sauce
Add several dashes of Arizona Pepper's Organic Harvest Chipotle-Habenero Hot Sauce. (gluten-free)
Smear a tablespoon or more onto a warm corn tortilla before adding the vegan fish, grated vegan cheese, avocado, shredded cabbage and cilantro and hot sauses. More may be added as desired after the Baja-Style Fish Taco is assembled.
Baja-Style Vegan Tartar Sauce is amazing on Sophie’s Kitchen Crab Cakes.
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