I’m calling it. Summer is here. Yes, not officially (on the calendar) but it’s here in the hot weather sense.
And, in our house – this is the summer of the taco salad. I know, not exactly ground-breaking but my older son LOVES tacos and anything taco related. While we keep it gluten free in our house, he has a thing for crunchy corn tacos (who doesn’t?).
This Creamy Cilantro Dressing is one of the tricky ways I am getting him to eat less corn / crunchy tacos and more taco salads.
A dairy free, sugar-free creamy dressing bursting with flavor that amps up pretty much any salad – not just taco salads.
The recipe below is for just the dressing because I think giving you a recipe for a taco salad is a bit ridiculous. Basically put some taco meat (beef, chicken, turkey) on lettuce and top with whatever you are into. In our case, it’s always olives, guacamole, pico de gallo and some plantain chips on the side.
The best part is that you can make (or buy) almost everything ahead of time.
Make the dressing and taco meat the day or night before (here is a recipe for homemade taco seasoning if you need it).
If you are up for it, make a batch of guacamole and pico or, if you’re not, pick them up at the store and don’t make yourself crazy. One of my favorite shortcuts, when I am jammed for time, is to stop by Chipotle and pick up guac and pico then bring it home and use it for our taco salads.
I am thinking once you taste this dressing, you will be joining us for the summer of the taco salad.
Did you make this recipe? Please give it a star rating below!
Creamy Cilantro Dressing (dairy free)
- 1 medium clove garlic finely chopped
- 1 packed cup cilantro leaves finely chopped
- 1 cup mayonnaise
- 1/3 cup canned full fat coconut milk
- 2 teaspoons fresh squeezed lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
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If using a food processor (to save time!), place garlic clove in bowl of food processor fitted with chopping blade. Process until finely chopped.
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Add cilantro and process until finely chopped.
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Add remaining ingredients and pulse until well combined.
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Refrigerate until ready to use, shake well and Enjoy!
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Finely chop garlic and cilantro. Add to a mixing bowl along with remaining ingredients.
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Whisk until well combines.
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Refrigerate until ready to use, shake well and Enjoy!
Makes approximately 1 1/3 cups dressing OR 10 Servings
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Amazing!! I didn’t have a can of coconut milk, I thought I did, so I subbed xtra creamy oat milk from the fridge. I’m sure my sauce is missing something from the sub, but it’s still exactly what I was craving! I love the little kick of heat from the cayenne!!! I made this for a chicken/rice one pot mexi dish I made. Absolutely delish :*
Hi Rebecca! So glad it worked out with the swap and that you enjoyed it – thanks for taking the time to let me know 🙂
Wow fantastic! My hubby can’t do dairy. Made it with taco bowls tonight. Perfect as written but added a tiny bit more lime. Thank you! This is a keeper.
Awesome CT! That is so great to hear. I really appreciate you taking the time to comment and rate this recipe 🙂
Delicious! Thank you.
So happy to hear it Karen!
Do you use the liquid portion of coconut milk or hardened part? Thanks
Hi Crystal – I usually shake up the can to mix it up all before opening it!
Thank you!