Chimichuri sauce is my go to often. Everyone loves it on grilled venison steaks.
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Jalapeno Aioli is a family favorite on anything and everything
4 jalapenos, halved
2 cups loosely packed cilantro, stems removed
3/4 cup mayo or sour cream (or I usually do 1/2 cup mayo and 1/4 cup sour cream)
4 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil (mainly to thin it out if necessary. You be the judge on the amount.)
1 tablespoon apple cider vinegar
Cilantro Dip gets used for a sauce somewhat frequently in my house (Also makes a party favorite dip for tortilla chips).
1-2 jalapenos
1 cup mayonnaise
1 cup sour cream
2 cup chopped cilantro
4-5 tablespoons lime juice
1/2 teaspoon salt
1 tablespoon minced garlic
Now the big kicker for fish tacos isn't sauce, it's the addition of creative slaws. Haven't messed with any yet, but these are the ones I plan on trying out.
Jalepeno Cilantro Slaw Chipolte SlawYou can adjust some of the garlic amounts if you don't care for garlic. I add garlic in abundance to everything I make. "If it doesn't have vanilla, then it needs garlic."