Creamy Lime Guacamole Sauce - Fail....or did I???

This did not turn out the way I planned.  As you can see from the picture, I was trying to make a sauce that would go with my beloved Tilapia...but I didn't get there.  I went the wrong way, I should have just made this as a dip and never considered anything else.  I even wasted a bunch because I couldn't get the flavors where I wanted them to be.  The first batch I made was way too limey...the second batch...way too much like regular guacamole.  Chris said that it was still really good, but I guess I am a harsher critic.  And maybe it's not that I was being critical, maybe it was just that it did not end up coming together as I had imagined it.  As I just said, if I had made this as a dip for chips, or crackers, or veggies... it would have been spot on.  For fish...not so much.  I thought of this one the other day when I was trying to figure out how to use up some of the guacamole sent to me by the Wholly Guacamole Co.  I had an idea of how it would look, of how it would taste... and well, it didn't hit the mark.  BUT.. I wanted to post it anyway.  Maybe you will try it and like it.  Maybe you will think of a way to make it all that I had imagined.  Maybe you can make it and use it as a dip instead of a sauce for fish.  Maybe you'll just pass this one by...and that would be ok too!

So was it a failure?  In a way yes.  It was a failure as a sauce for fish...BUT...it would be a good change of pace to your standard guacamole if you used it as a dip.  Failed, yet not so much :)

Creamy Lime Guacamole Sauce
Printable Recipe 
Ingredients:
3 Tablespoons Wholly Guacamole, or fresh made guacamole
1 Tablespoon sour cream
2 teaspoons lime juice
cayenne pepper, to taste (optional)
salt, to taste
1 tsp milk

Directions:
In a small bowl, combine all the ingredients.  Stir until smooth.   Cover and refrigerate until ready for use.  (allow sauce/dip to sit at room temperature for 10 minutes before serving.  Serve as dip or sauce for chicken or fish.  Enjoy!

(In case you might be wondering, the tilapia was baked at 400 degrees for 12-14 minutes.  I seasoned it with pepper, garlic salt, and cayenne. Very simple!)