I originally created this sauce for my Baja Fish Tacos when BarBacon first opened, but it really goes with anything fried.
In a medium bowl, whisk together the sour cream, mayonnaise, sriracha, and garlic powder. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour to allow the flavors to meld. The sauce will keep, tightly covered in the refrigerator, for up to 1 week.
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