Fresh and delicious… the cilantro lime sauce that will have you craving tacos in no time at all!

I love the fresh flavor of cilantro and add lime and a few other items and you’re well on your way to making this sauce…

Fish tacos are always a favorite around here,

I was playing around in the kitchen to come up with a sauce with cilantro that doesn’t involve ingredients I don’t usually have on hand. (namely tomatillos, lots of green sauces call for tomatillos which I love, but this sauce uses items I already have on hand all the time!)

Fish tacos are always a favorite. I usually grill or pan fry fish for tacos. And I also make tacos with shrimp or scallops. Fish cooks so quickly it makes for easy meals.

I make Cilantro Lime Sauce OFTEN, usually once a week. I double the batch when I meal prep or multiple it out by how many servings I’ll need the sauce for.

And tacos aren’t the only thing I like the sauce on. It’s delicious drizzled over white rice, Mexican rice, and Beans. It’s perfect in some bean and cheese burritos. Which is perfect when meal prepping.

I love filling these 2 oz containers with this sauce and keeping a batch in the freezer to be able to enjoy it, at a moment’s notice! I have also placed it in a 16 oz. container. Then thawed it in the fridge when needed.

This sauce is my absolute on tacos, it’s also great on vegetables, like tomatoes, zucchini, asparagus, and makes a delicious salad dressing.

It’s my go-to sauce for whenever making taco bowls,

Shredded Pork (carnitas),

Chicken,

Carne Asada (Beef)

Shrimp, scallops, fish tacos

or drizzle it over a dish of rice.

and it is a must make item when I meal prep!

I use these 2 oz containers to portions the sauce out to add to the meal prep containers, salads, and they freeze great too.

Gather your ingredients:

Cilantro
Green onions
Limes (fresh lime juice)
Garlic
oil (I prefer avocado oil or vegetable oil) I have used olive oil, but it always gives it a “heavier” state I don’t prefer in this recipe.
Jalapeno Peppers (use poblano peppers if you don’t prefer any spice) but 1 jalapeno will not be spicy if you remove the inside seeds and rib area that attaches the seeds to the pepper.
Canned Diced Chili Peppers or jalapenos (or just use fresh jalapenos if you don’t mind some spice)
Salt, I prefer coarse kosher salt (black pepper optional)

Luckily, I usually have all these ingredients on hand. I Buy a lot of cilantro, keep it in a tall glass with 2 inches of water, and cover the cilantro with a plastic bag. It lasts at least 2 weeks!

my number 1 sauce recipe createdbydiane.com

How do I know this is my number 1 sauce?

It is my most requested sauce to make, time and again. My son says I should sell it, which is probably the biggest compliment I will ever get (he has always been a selective eater, can pick 1 piece of diced onion out of an entire meal, doesn’t like vegetables, salad dressing, or typically anything that isn’t a hamburger or meatball) But we all know fresh tastes way better than items you buy, due to preservatives and additives to make the shelf life longer or more stable, they usually give sauces an “off taste”. Want to know the sauce that comes in a close second, it’s my Lemon Wine Brown Butter Sauce, it’s lick the spoon delicious and is best with chicken and pasta.

What other options for this sauce are there?

If you’d like this sauce creamy, you can add an egg, or a 1/4 cup heavy cream, or an avocado.

I often make taco bowls for meal prep and have a post here with all the details at least 15 servings and believe me they’re so delicious they get devoured fast! I often place this sauce in 2oz plastic containers and add it to the meal prep containers, or to freeze for quick thawing and enjoying with so many meals. Makes a great sauce for pasta salad too.

Print Recipe

Cilantro Lime Sauce

The perfect sauce for all Mexican food, corn, beef, pork, chicken, tacos, scallops, shrimp, fish, vegetables, great on salad and so much more.

Prep Time5

Total Time5

Course: Condiment, sauce

Cuisine: Mexican

Servings: cups

Author: Diane Schmidt - createdbydiane.com

Ingredients

1 Cilantro 1 medium bunch, about 1 cup chopped
1 lime juiced
1 garlic clove minced
3 scallions chopped
2 tablespoons canned diced green chilies or canned diced jalapenos if you like spicy foods or fresh jalapenos (I used to use canned green chilies all the time, but now make it with 2 fresh jalapenos- my family likes it spicier)
1/2 cup avocado oil or vegetable oil add more oil as needed to get the consistency you want. (I do not like the taste of olive oil in this recipe)
1/2 teaspoon coarse kosher salt
1 large egg It can be optional, but I always add it. The sauce stays emulsified and creamy this way, otherwise it can seem oily, with the egg, it's creamy and freezes well also.
1 oz cotija cheese (OPTIONAL) I typically don't add it in the sauce if I'm adding the cheese on top of the dish.

Instructions

This recipe can be easily multiplied. You'll only need 1 egg if you double this recipe, but if you multiply it for more servings like 3-4 times the amount be sure to add an additional egg so it will remain creamy.
You'll process the ingredients with an immersion blender, a traditional blender, or a food processor. (wait until after blending to add salt, so you can add salt to taste)
Add all ingredients together in a blender and drizzle in the oil until the sauce thickens and emulsifies. Or add the oil to the container first, as you lift the immersion blender it looks like a creamy sauce.
The egg helps the sauce to stay emulsified.
This sauce can be refrigerated for 1-2 weeks.
Or freeze the sauce, and thaw it in the fridge.
This sauce can be enjoyed at room temperature, hot, or cold. I prefer it cold and often make it a day ahead when having a party or meal prepping.