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
- If using a food processor (to save time!), place garlic clove in bowl of food processor fitted with chopping blade. Process until finely chopped.
- Add cilantro and process until finely chopped.
- Add remaining ingredients and pulse until well combined.
- Refrigerate until ready to use, shake well and Enjoy!
- Finely chop garlic and cilantro. Add to a mixing bowl along with remaining ingredients.
- Whisk until well combines.
- 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.
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!
Excellent. Zero alterations. This is a staple at our house, we put this sauce on shrimp tacos to steak burritos to chicken bowls. We are addicted!!
Yay!! Love hearing this Jenn <3 Thanks for taking the time to comment and rate this recipe!
I rarely take time to comment on recipes, but this one deserves so much praise! Not only does my dairy-free husband love it, the rest of my family and every single friend who’s ever tried it loves it too! It’s great on salad, fish tacos, fish made almost any way, chicken, anything Mexican, and as a dip for cut veggies. I’ve been making this for a few years now, and it will definitely be in my food repertoire forever! Thank you, Alyssa!
Hi Tanya! Thank you SO MUCH! I really appreciate your feedback and you taking the time to comment and rate this recipe. It makes me so happy to hear how much you all enjoy it. Happy Thanksgiving <3
Very tasty. I didn’t have lime juice so I used lemon and it still turned out well. Great non dairy sauce!!
Perfect Jen! Thanks for taking the time to comment 🙂
Hello! This recipe looks great. Do you think I could use avocado instead of mayo? Or maybe half the amount of mayo with added avocado? Thank you!
Hi Macy! I haven’t tried it. It might work with 1/4 or 1/2 – let me know how it comes out!
Hi, I tried the recipe and thought the mayo flavor was a little strong.
My family still loved it… but what suggestions would you make to have it be not so strong in mayo flavor?
I’m wondering if I messed up or if that’s how it’s supposed to taste.
Thanks!
Hi Kris, What type of Mayo did you use?
Going to try this. How long do you think I can store this for in the fridge?
Hi Karina, 5 to 6 days max.
This was so good, Alyssa! I’m sure we’ll be working through the rest of your whole30 recipes this month too!
So glad you liked it Susan!! Good luck with your Whole30! It was a game changer for us (in a good way!) 🙂
We’re big taco salad fans too! Often use just salsa for the dressing, but really like the idea of the cilantro dressing — great idea. Thanks!
I also use salsa a lot as well. Lately, I’ve been experimenting with emulsifying salsa with oils.
oh, I’m going to try this!!! with the homemade mayo recipe from the Whole 30 book!!
Nice Alice! I found when doing the Whole30 that adding extra fat to meals helps with keeping you satiated. This dressing will come in handy. So excited for you!!!!
Thanks for creating this recipe for me, I have recently developed problems with dairy products ( a little milk in my coffee each morning is all I can handle) so am looking for dairy free recipes.
I also have issues with dairy Norma. I go through stages of not eating it and eating it but overall, I do much better without it!