A zippy, creamy, herby sauce you’ll want to drizzle on everything. This cilantro lime sauce is fresh, tangy, and made in 10 minutes flat!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Sauces To Try
This cilantro lime sauce is one of my favorite zhouzh sauces. It’s one of those quick blends that somehow makes everything taste better — tacos, nachos, grilled veggies, you name it. It’s creamy from the yogurt and mayo, a little spicy thanks to pickled jalapeños (but not too wild), and super fresh and herby from the cilantro (coriander) and lime. I make this a lot, and it never lasts more than a couple of days in the fridge.
It’s Tex-Mex inspired, super easy, and bonus points: it’s low-carb, gluten-free, and vegetarian-friendly. Great if you need a flavor boost without a big fuss.
👩🍳 Use this cilantro lime sauce on: grilled fish tacos, chicken rice bowls, BBQ ground chicken tacos, or healthy baked chicken tacos, drizzle over grilled chicken tenders or chicken and vegetable skillet. You can even use it in a poke bowl. Check out these other best taco sides.
What You’ll Need
Here is what you’ll need for this cilantro lime sauce recipe. Find the full measurements in the recipe card below.
- Aromatics and herbs: Garlic, cilantro, chives (or green onions) – these are your flavor builders. Garlic brings the zing, cilantro adds that signature aroma and freshness, and chives give a gentle oniony vibe.
- Acid and heat: Lime juice + pickled jalapeños – the perfect balance of tang and mellow heat. You can swap in fresh jalapeños if you like it hotter.
- Creamy base: Light mayonnaise and Greek yogurt (or plain yogurt) – gives it that dreamy texture without being heavy. I like using both for flavor and creaminess.
- Liquid and seasoning: Water (to loosen it up) and salt (to bring it all together).
How To Make Cilantro Lime Sauce
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for cilantro lime sauce.
- Roughly chop the garlic, jalapeños, cilantro, and chives.
- Toss everything into a blender or use an immersion blender.
- Blend until smooth and creamy.
- Adjust salt or lime if needed. That’s it!
Watch The Video
Recipe Tips
- No blender? No problem. Just chop everything super fine — it’ll be more textured, but still delicious.
- Want it thicker? Skip the water or use less yogurt.
- Make it vegan: Use vegan mayo and a plant-based yogurt.
- Add-ins: A pinch of cumin or a bit of avocado makes it extra special.
- Storage tips: Store in an airtight container in the fridge for up to 5 days. I wouldn’t recommend freezing — the texture changes too much.
Serving Suggestions
Drizzle over shrimp or fish tacos, over sheet pan nachos (this recipe has no beans!) spoon onto chicken rice bowls or burrito bowls, or use it to zhouzh up some roasted cauliflower. It’s also a killer dip for chips, quesadillas, or empanadas, or can be served as a sauce for salmon fish cakes or in a fish sandwich, and can be used as a salad dressing to make Tex-Mex-inspired coleslaw. Oh — and don’t skip it on top of a baked enchilada casserole or a chicken and rice casserole. Just trust me.
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Video
Ingredients
- 1 garlic clove diced
- 3 slices of pickled jalapeños diced
- A handful of cilantro chopped (about 1 cup loosely packed)
- 1 tablespoon chopped chives or green onions
- Juice of ½ lime
- 2 tablespoons light mayonnaise
- 3 tablespoons Greek yogurt or plain yogurt
- 2 tablespoons water
- ¼ teaspoon salt
Instructions
- Roughly chop the cilantro, garlic, chives, and jalapeños.
- Add everything to a blender or small food processor.
- Blend until smooth and creamy.
- Taste and adjust lime juice or salt if needed.
- Pour into a jar and chill until ready to use.
Notes
- No blender? No problem. Just chop everything super fine — it’ll be more textured, but still delicious.
- Want it thicker? Skip the water or use less yogurt.
- Make it vegan: Use vegan mayo and a plant-based yogurt.
- Add-ins: A pinch of cumin or a bit of avocado makes it extra special.
- Storage tips: Store in an airtight container in the fridge for up to 5 days. I wouldn’t recommend freezing — the texture changes too much.
- Can I use sour cream instead of yogurt? Totally. It’ll be a little richer and tangier, but still great. Sour cream would be the best option here.
- What if I don’t like cilantro? This probably isn’t the sauce for you, friend. But you could swap in parsley, oregano, or even basil for a completely different vibe.
- Can I make this spicier? Yup — just add more pickled jalapeños or toss in a bit of fresh chili.
- Is it keto-friendly? Yes! It’s low-carb and fits well into a keto-style meal.
- Can I use it as a salad dressing? Absolutely. It’s amazing on a slaw or drizzled over a taco salad.
I recently made this as a last minute addition for my burrito bowls meal prep and it’s delicious. It pairs well with salsas and hot sauces and it’s super easy to make.