Sweet Sriracha Sour Cream

If you like the combination of sweet and spicy, you are going to love this Sweet Sriracha Sour Cream. It’s the perfect condiment to add a little spice to your meal.

Sweet Sriracha Sauce on Shrimp Tacos


When it comes to homemade sauce, this Sweet Sriracha Sour Cream is the best. Perfectly sweet and spicy, and tastes great on tacos, nachos and more!

Some recipes come from unexpected places. For my Sweet Sriracha Sour Cream, it was an afterthought.

Sriracha Sour Cream in a mixing bowl

Make sure you PIN Sweet Sriracha Sour Cream!

I needed something to balance out my Shrimp Taco Recipe. I couldn’t decide what flavor profile to go for, so I opted for sweet and spicy. The best of both worlds!

Sweet and spicy shrimp tacos with zesty sour cream

While my tacos are clearly a Mexican inspiration, Sriracha is most widely known as an Asian sauce. But since fusions are all the rage these days, it totally works.

What is Sriracha? Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

It is sometimes called Cock Sauce, coming from the rooster on the label.

Kind of like a Mexican Yum Yum sauce. If you’ve never had Yum Yum, it is the white-pinkish sauce served at many hibachi restaurants alongside chicken and seafood.

Bowl of Yum Yum Sauce with shrimp and chopsticks
Traditional Japanese Yum Yum Sauce

While Sriracha is the most popular, you can use any spicy chile sauce or chile garlic sauce for this recipe. I would aim to use one with body and texture rather than a thinner hot sauce like Franks.

FUN FACT: What is agave nectar? Agave nectar is actually a syrup consistency of 56% fructose. It comes from the agave plant, the same plant that makes delicious tequila.

I also suggest a full bodied (also known as full fat) sour cream. Low fat sour cream is thin and won’t hold shape as well. After adding both chile sauce and agave nectar, it thins out even more and won’t stick to your food as well.

sriracha sour cream

Finally, the last ingredient, agave nectar. Agave nectar is actually a syrup, opposed to nectar, and comes in both a light and dark variety, sometimes called amber. Either can be used.

This batch of Sweet Sriracha Sour Cream was destined for shrimp tacos on taco Tuesday, but it would also taste delicious on:

Shrimp dipping into Sriracha sour cream

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Sriracha sour cream dipping sauce

Questions you may have about how to make this Sriracha Sour Cream:

You can substitute Greek yogurt for sour cream? You sure can! In fact, this is one of my favorite substitutions for flavor, texture and the calorie-saving benefits.

How long does it last? Like most sauces, about a week in the fridge chilled.

What is a substitute for Sriracha? Hot sauce, chili paste, sambal oelek, tabasco are the best bets, but for this recipe, sambal oelek or another chile garlic sauce (both thicker) are your best bets.

Can I freeze Sweet Sriracha sour cream? It is not advisable to freeze sour cream.

Can I make this sauce ahead of time? Sure! In fact, making it at least a few hours before allows the flavors to marry. You can make it up to 48 hours in advance, just make sure to give it a quick stir to loosen it up

Sriracha sour cream for pinterest
sriracha sour cream

Sweet Sriracha Sour Cream

4.64 from 50 votes
When it comes to homemade sauce, this Sweet Sriracha Sour Cream is the best! Perfectly sweet and spicy, and tastes great on tacos
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 0.75 cup



  • 2 tablespoons hot chile sauce (Sriracha)
  • ½ cup sour cream or plain Greek yogurt
  • 1 tablespoon agave nectar or honey


  • Combine hot chile sauce, sour cream and agave nectar in a small bowl. Whisk until combined.
  • Cover and chill until ready to use.
  • If you've tried this recipe, come back and let us know how it was!


Calories: 290 kcal, Carbohydrates: 20 g, Protein: 3 g, Fat: 23 g, Saturated Fat: 13 g, Cholesterol: 60 mg, Sodium: 780 mg, Potassium: 200 mg, Sugar: 18 g, Vitamin A: 716 IU, Vitamin C: 20 mg, Calcium: 127 mg, Iron: 1 mg
Calories: 290
Course: Condiment
Cuisine: Mexican
Keyword: hot sauce recipe, sour cream coffee cake, Sriracha sauce
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.64 from 50 votes (40 ratings without comment)

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Questions and Reviews

  1. 5 stars
    Absolutely amazing recipe! Thank you so much. Even my partner, who doesn’t care for spicy foods, loved it! It was the perfect combination of sweet, flavor, with a bit of spiciness. I put it over southwest chicken and Spanish rice. I can’t wait to try it on more dishes! I have a feeling this is going to be a staple in my fridge! Thank you for sharing this delicious sauce recipe!

    1. Thank you, Beth! And thank you for coming over to leave us a message. It means a lot and certainly helps others 🙂

  2. 5 stars
    Absolutely delicious. I used it along with pico de Gallo as a topping for pulled pork nachos with black beans, queso, shredded cheese and BBQ sauce. Used the leftovers in some chicken salad with pico de Gallo. Definitely a keeper!