cilantro lime sauce

This is such an exciting way to make salmon! It's boasting with so much fresh flavor and who could resist that sauce! Not to mention you can have this ready in 20 minutes so it's perfect for a quick dinner.

Skillet Seared Salmon with Creamy Cilantro Lime Sauce

salmon

tsp cumin

tsp coriander

cayenne pepper ((to taste))

Salt and black pepper

olive oil

sour cream

green onions (, end trimmed, roughly chopped)

cilantro ((mostly leaves, some stem))

lime juice

garlic (, sliced)

Add sour cream, green onions, cilantro, lime juice, garlic and season with salt to taste (about 1/4 tsp). 

Process until cilantro has been very finely minced. Set aside at room temperature while preparing salmon.

For the sauce:

In a small bowl whisk together cumin, coriander, cayenne pepper, 1/2 - 3/4 tsp salt (depending on how salty you like things) and 1/2 tsp black pepper.&nbsp;

Dab both sides of salmon dry with paper towels, season both sides evenly with cumin mixture and lightly rub over salmon. Heat a (heavy) 12-inch non-stick skillet over medium-high heat.&nbsp;

Add oil and once oil is shimmering add salmon (top side down first. Also leave space between fillets) and cook about 4 minutes, without moving, until golden brown on bottom.

Flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer. Serve warm with Creamy Cilantro Lime Sauce.

For the salmon:

This easy cilantro lime sauce is a zesty spin on ranch! You don't even need a blender. Use it for grain bowls, tacos, and more.

Quick Cilantro Lime Sauce (5 Minutes!)

cilantro

lime juice (1 lime)

Greek yogurt

mayonnaise

sugar

garlic powder and onion powder

dill

black pepper

Chop the cilantro as finely as possible. Juice the lime.

In a medium bowl, mix the cilantro and lime juice with the Greek yogurt, mayonnaise, sugar, garlic powder, onion powder, dill, salt and pepper. (Alternative: You can blend all ingredients using an immersion blender or in a food processor if you&#8217;d like a smooth, light green sauce.) Eat immediately or refrigerate until serving.

Easiest Cilantro Lime Sauce is fresh, vibrant , full of flavor and one of the best sauce for all your tacos. It is creamy, spicy, sour with a hint of garlic and elevates any taco recipe to new heights.

Cilantro Lime Sauce

cilantro (lightly packed)

Sour cream

Mayonnaise

jalapeño (remove seeds if you like it less spicy)

garlic

salt

Food processor

These vegetarian tacos have a deliciously satisfying black bean filling with fresh salsa and seasonings all tucked into a golden crispy tortilla and served alongside a cool and creamy cilantro lime sauce. YUM!

Crispy Black Bean Tacos with Cilantro Lime Sauce

1/4-ish cup of your favorite salsa

taco seasoning

flour tortillas

cup oil

cup water

cup chopped green onions

cup cilantro leaves

2 cloves garlic

teaspoon salt

juice of 2 limes

cup sour cream (sub avocado

Blend all ingredients in the cilantro lime sauce until smooth-ish. Set aside.

Crispy Black Bean Tacos with Cilantro Lime Sauce Step 1

In a food processor or chopper, blend the beans, salsa, and taco seasoning. Transfer to a skillet with a drizzle of oil and cook it up long enough to soften the flavors of the garlic and / or onions in the salsa. About 5 minutes is fine.

Crispy Black Bean Tacos with Cilantro Lime Sauce Step 2

Spread a few tablespoons of black bean filling into a flour tortilla. Fold in half. Repeat until the filling is used up (about 6-8 tacos).

Crispy Black Bean Tacos with Cilantro Lime Sauce Step 3

Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce. Serve with chips and salsa and a mid-week margarita. You&#8217;re welcome.

Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce. Serve with chips and salsa and a mid-week margarita. You're welcome.

Crispy Black Bean Tacos with Cilantro Lime Sauce Step 4

Just used corn tortillas tonight and they turned out great! Yes, use a damp paper towel to warm them first or else they break apart. I also just put them in a pan with a little oil to warm them up first.

If this recipe doesn't work for you, just move on to another. No need to criticize. It's ok to have differing needs.

Wondering why I have not been frying all my tacos, these are amazing!!
Made the filling ahead and then fried them up the night I was ready for them. Yum!

I only washed it once. Made the sauce first, put it in a container, then rinsed it with water and made the taco filing.

Made these yesterday without the food processor. I just heated the oil in the pan and toasted the taco seasoning for about 30 seconds. Then in went the beans and salsa. I used a potato masher to mix and mash the beans. Worked great and fewer dishes!  I’m sure a fork would work if you don’t have a masher or just use canned refried beans.

I made these with salsa verde. It was delicious!

Just made these for dinner after work, will definitely make again. Like many others, loving the idea of SOS! We don't have kids yet, but I work in healthcare with long shifts so quick meals or leftovers are necessary on weekdays (I think most kids would totally eat these though). Pretty tasty for a mostly pantry meal (sauce excepted because you need a little forethought for those ingredients) and the textures are comforting. I made the sauce with an avocado and added a little lemongrass paste and turned out delicious, highly recommend the sauce. I didn't clean the food processor after the sauce, mostly scraped it out then added bean filling ingredients. If a little sauce gets mixed up in there it doesn't matter, and then you only wash it once if that's an issue (mine goes in the dishwasher anyway...). Fried the tacos in ghee, came out super crispy with no clashing flavor. And made a little margarita to go with it 😉🍹

I used a whisk to mash the beans with the salsa and seasoning. It was quick, easy, and left the bean mixture more chunky than smooth  — which I prefer! I also skipped the sauté step as I don’t think the bean mixture needed it.

Hello,
Wonderful recipe.  I love these - thank you.
I made your healthy sweet potato skins last week - so very delicious and it's a keeper recipe.
Also purchased some ground chicken for your meatball recipe.  I live in anticipation for these. LOL
Thanks so much for all the effort you put into delicious food recipes.
I am enjoying your new SOS series.  Even though I am a senior, I believe they are beneficial to us older folks  also, especially those (me) with mobility issues, sometimes we need something quick and easy.
Blessings to your family.

Delicious!! And shockingly filling! I doubled the recipe for my big eaters and had leftovers! We are all so full!!

What a great series, and a great recipe. Customizable based on time, preferences, and energy level. I appreciate that you’ve given the base recipe with a few options for if you have more or less time.

Made these yesterday, they were so delicious! Ate way too many of them...

Made these last night. So simple and so delicious! The whole family loved them. Will be making often!

Yum yum! I didn’t bother with heating the filling, and I used a vegan nacho sauce to dip.  I also used burrito sized tortillas and chopped them into quesadilla slices. Next time I’ll try your dipping sauce.

I watched your video the other day and immediately put it on my list of meals to try. We made it tonight and it was delicious!! The sauce was the icing on the cake!! Another successful pinch of yum recipe!! Yay!! Thank you!!

These are easy, filling, and delicious! I often have all the ingredients on hand too which makes it even more appealing. I was a teensy bit skeptical of an easy recipe involving the food processor, but the time it took to use and clean was still faster than many other quick/easy recipes. I went with a simple sauce of light sour cream, lime juice, and hot sauce, mixed by hand. Thank you!!

My husband and I made these for dinner today. We cut the recipe in half since we’re just a two-person household. We both loved these tacos. So delicious - even for a meat lover like me. :) Definitely making these again! ❤️

I made these tonight and they're going to become a regular meal for us. Easy enough for my husband to make them and my 1 year old loved eating them! I prepped the sauce and bean filling during nap time, then just had to assemble and cook! I tried some in the air fryer (7 minutes at 350, flipped halfway through) and some pan-fried and both were great. Pan-fried are definitely more flavorful (and super, super easy!) but the air fryer will definitely be handy for cooking a lot at one time!

https://content.jwplatform.com/videos/ulPs2dLk.mp4

Drizzling this delicious Cilantro Lime Crema adds bursting fresh flavor to so many dishes and only takes 5 minutes to whip up. Made with fresh cilantro, zesty lime juice, garlic and just a pinch of salt makes this crema a flavor booster you simply can&#x27;t live without!

Cilantro Lime Crema

mayo

juice from 1 lime

Puree all ingredients together until smooth using a...

Puree all ingredients together until smooth using a food processor, immersion blender or traditional blender.

Serve immediately or refrigerate in an air tight...

Serve immediately or refrigerate in an air tight container for up to 5 to 7 days.

Make this cilantro lime sauce recipe easily and with just a few ingredients. Goes great with shrimp tacos or on your favorite salad!

Cilantro Lime Sauce Recipe

limes (juiced)

cilantro leaves

garlic (quartered)

onions

salt/pepper

In a food processor or blender, combine the sour cream, lime juice, cilantro, garlic, green onions, salt and pepper.

Process/puree until creamy. Pour into a container, cover and chill until ready to serve.

This Cilantro Lime Dressing is a great summer dressing because it goes so well with so many types of salads. It is refreshing, easy to make and delicious to eat. Cilantro lime dressing also makes a good marinade for beef, chicken, pork, and seafood. So enjoy making it and try it a few different ways and likely it will become a favorite for you and your family.

BEST Cilantro Lime Dressing

Lime Juice

Cilantro

Olive Oil

tsp Mustard, dijon

tsp powdered Swerve (optional)

The first step is to chop the cilantro, both the leaves and the stems.

Get your mini food processor, or your Vitamix pitcher and start to add the ingredients one at a time, first the chopped cilantro.

Then the next thing to do is to squeeze the lime juice, and add it to the pitcher.

Next step is to add the powdered Swerve, and mustard. 

Blend and then add the olive oil and blend again. 

Pour your dressing into a glass jar and put it in the refrigerator to chill for 30-60 minutes. 

AMAZING Cilantro Sauce is fresh, vibrant, full of flavor and delicious in all your Tacos, Chicken, Shrimp or Fish - It is creamy, spicy from jalapeños, tangy, with a hint of garlic and elevates any Mexican dish!

Cilantro Sauce 

Cilantro Lime Sauce. This creamy sauce is loaded up with fresh garlic, cilantro and tart lime juice. This sauce is perfectly cold and tangy for drizzling on tacos, nachos, burritos and salads.

lime juice (freshly squeezed)

Blend

Combine the ingredients in a food processor or blender. Pulse until combined and cilantro is blended, no large leaves remain.

Store

Store in a sealed container in the refrigerator until ready to serve.

It takes just 5 minutes to make this creamy cilantro sauce. Staying true to it’s name, this green sauce has big flavors of cilantro.

📋Creamy Cilantro Sauce

jalapenos

cumin powder (optional)

Salt and pepper

vinegar ((optional))

extra virgin olive oil

Rinse cilantro with the stem in water to get rid of any dirt.

Add cilantro, garlic cloves, jalapenos, salt, ground pepper, cumin powder, lime juice and Greek yogurt into the blender. (You can add all ingredients at a time too).

Blend until smooth.

Pour in  vinegar (optional) and olive oil in slow streams. Continue to blenduntil it reaches smooth and creamy sauce.

Taste and adjust the season (salt and pepper) to taste.

Transfer cilantro lime sauce into air tight glass jar. You can store it in fridge for up to a week.

Use it on salads, burgers, sandwiches, roasted chicken, grilled meat, for fries for dipping – literally everything.

https://www.youtube.com/watch?v=q5fB1xrJfUI&feature=youtu.be

It takes just 5 minutes to make this creamy cilantro sauce. Staying true to it’s name, this green sauce has big flavors of cilantro.

Detailed Recipe Link - https://www.currytrail.in/creamy-cilantro-sauce/

Creamy Cilantro Sauce

Vibrant, tangy, and easy to whiz together in a blender or food processor, this cilantro lime sauce is perfect with fish, shrimp, fish tacos, as a chicken marinade or super flavorful shredded chicken. Plus it’s easy enough to whip up any night of the week!

5-Minute Cilantro Lime Sauce

avocado oil

cumin

honey (omit

Add the oil, garlic, cumin, salt, lime juice, honey and cilantro to a blender or food processor. Blend on low until just combined.

Use as a drizzle sauce, dipping sauce, dressing, or marinade.

Cilantro Lime Sauce Instructions

Make the sauce according to the instructions above. Add half the sauce to a zip-top bag or shallow baking dish along with 2 pounds boneless, skinless chicken thighs or breasts, tossing to coat. Set the other half of the sauce aside.

Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours.

Uncover and discard the marinade. Shake any excess marinade off the chicken.

Grill over medium heat, flipping halfway through. Cook until the chicken thighs register 185F to 190F degrees or chicken breasts register 165F.

Remove from the grill and allow to rest for 5-10 minutes, tented with foil. When ready to serve, slice against the grain and serve with remaining sauce for drizzling or dipping.

Chicken Marinade Instructions

Cilantro Lime Sauce: a flavor-packed, creamy blend of cilantro, garlic, and lime juice. Ready in under 10 minutes, this tangy sauce is perfect for drizzling over tacos, salads, grilled meats, or as a dip—a true fridge staple!

lime juice ((plus 1 teaspoon lime zest from 2-3 limes))

jalapeño ((Note 1))

regular full-fat mayonnaise

Fine sea salt & pepper

PREP: Zest and juice limes to get 4 tablespoons (1/4 cup) juice and 1 teaspoon zest.

FIRST BLEND: Add the juice and zest to a blender or mini food processor with minced garlic, cilantro, chopped jalapeño, and mayo. Season with salt and pepper (I use 1/2 tsp salt and 1/4 tsp pepper, but adjust to taste). Blend until smooth.

SECOND BLEND: Add sour cream and blend again. Taste and adjust seasoning as needed. The sauce is thick but can be thinned with water if desired.

STORAGE: Store leftovers in an airtight container in the fridge for 4-6 days and stir before using. Keep it tightly covered to avoid fridge odors. I don&#39;t recommend freezing dairy dressings because they can get lumpy or curdled. Instead, make a smaller batch if you won&#39;t use it in 4-6 days.

shredded a chayote squash to make the perfect slaw

black beans, rinsed and drained

salsa

Make Sauce

Make Filling

Fill Tacos

Cook Tacos

This recipe deserves 6 stars! I make these twice a month, but I make the Cilantro Lime sauce once a week.  We use it on everything, including eggs in the morning.   It's also a tasty dip for veggie sticks, it's so much better than store-bought dips.

I have frozen the avocado variation of the OP's sauce in small batches and it thawed beautifully and was just as delicious.

This easy 5-minute creamy cilantro lime sauce recipe brightens up any dish with its vibrant color. Use it as a sauce, salad dressing, marinade, or even as a stand-alone dip!

Easy 5-Minute Creamy Cilantro Lime Sauce

unsalted cashews, soaked

water

limes, juiced

teaspoons maple syrup

white distilled vinegar

teaspoon fine salt

Blend all ingredients except the cilantro

Blend until perfectly smooth. If a thinner consistency is desired, add additional water or blend ¼ cup of crushed ice (instead of the added water).

Add the cilantro to the blender. Pulse a couple times to incorporate the cilantro so no whole leaves remain (or blend fully if desired).

This was easy to make and fantastic. I really enjoyed it over my salad. Keeping this on hand to try on other meals!

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