In just 5 minutes you can make the best Cilantro Lime Sauce—a creamy, tangy Mexican-style sauce that’s fantastic on steak, chicken, shrimp, fish tacos, and so much more. Bookmark this recipe: it’s simple, versatile, and you’ll want to use it again and again.
“This recipe had the most wonderful flavor! It was rich and creamy and best of all, it was super easy to make.”
– Donna
I’m a sauce lover who believes the right sauce can elevate any meal. This Cilantro Lime Sauce is one of those simple, transformative additions you’ll reach for constantly. It’s bright from fresh cilantro and lime, creamy from Mexican crema (or a suitable substitute), and balanced with a mild jalapeño kick. The texture is smooth, and the flavor is fresh — perfect for everyday meals and entertaining alike.
The method is intentionally quick: add everything to a blender or food processor and blend until smooth. In about five minutes you’ll have a fresh, restaurant-quality sauce ready to dress tacos, bowls, salads, sandwiches, eggs, and grilled proteins. It keeps well in the refrigerator, so make a batch to enjoy throughout the week.
Ingredients
Below are the ingredients that create the bright, creamy base for this sauce. Exact measurements are provided in the recipe card at the end of the post. Where helpful, substitution options are noted.
- Fresh cilantro – 3 packed cups of fresh cilantro (leaves and stems are fine). Choose firm, bright green bunches; depending on size you may need two bundles at the store.
- Jalapeño – adds a mild, fresh heat. Remove seeds for less spice or leave some seeds for more kick.
- Fresh lime juice – about 4 tablespoons. Fresh-squeezed lime juice gives the best bright citrus flavor.
- Fresh garlic cloves – for a savory depth; roughly 4 cloves.
- Mexican crema or sour cream – 1 cup. Mexican crema has a slightly thinner texture than sour cream; if using sour cream or plain Greek yogurt the sauce will be a touch thicker—add 1–2 tablespoons water if you prefer a thinner consistency.
- Salt – 1 teaspoon, or to taste.
Instructions
- Add the cilantro, diced jalapeño, fresh lime juice, minced garlic, crema (or sour cream/Greek yogurt), and salt to a blender or food processor.
- Blend on high until the mixture becomes completely smooth and creamy. If the sauce is too thick, add 1–2 tablespoons of cold water and blend again to reach your desired consistency.
- Taste and adjust salt or lime as needed. Store in an airtight container in the refrigerator for up to 7 days.
Ways to use it
This sauce is incredibly versatile. Here are some ideas to inspire everyday meals and gatherings:
- Drizzle over grilled steak, chicken, or pork for a bright finish.
- Use as a creamy, herb-forward salad dressing for Mexican-style salads.
- Spread on sandwiches, wraps, or burgers instead of mayo.
- Drizzle over nachos, fajitas, or burrito bowls for added freshness.
- Serve as a dip for raw or roasted vegetables, chips, or wings.
- Spoon over scrambled eggs, omelets, or breakfast burritos.
- Top shrimp, fish, or chicken tacos for a tangy, herby boost.
Pair this sauce with tacos, bowls, salads, and breakfast dishes to add a bright, creamy element to the plate.
More sauce recipes
If you enjoy this cilantro lime sauce, try other bold sauces to expand your flavor repertoire: Red Enchilada Sauce, Poblano Sauce, Cilantro Chimichurri, and a creamy quesadilla-style sauce. Each brings a different profile—smoky, roasted, herby, or rich—that complements a variety of dishes.
Cilantro Lime Sauce
A bright, creamy cilantro and lime sauce ready in 5 minutes. Perfect for tacos, bowls, grilled proteins, sandwiches, and more.
Servings: 16 ounces
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Whitney Bond
Ingredients
- 3 cups fresh cilantro (leaves and stems)
- 1 jalapeño, diced
- 4 tablespoons fresh lime juice
- 4 cloves garlic, minced
- 1 cup Mexican crema or sour cream
- 1 teaspoon salt
Instructions
- Add all ingredients to a blender or food processor.
- Blend until smooth and creamy. Adjust consistency with 1–2 tablespoons water if needed.
- Refrigerate in an airtight container for up to 7 days.
Notes
- Nutrition information below is for one ounce (about 2 tablespoons) of sauce.
- The jalapeño provides a mild heat. Omit for no spice or add another jalapeño (or a serrano) for more heat.
- Store refrigerated for up to 7 days; freezing is not recommended because dairy can separate and change texture.
- To make vegan, swap the crema for plant-based sour cream or canned coconut cream.
- This recipe is naturally gluten-free and works for low-carb or keto-style meals when using full-fat crema or sour cream.
Nutrition Facts (per 1 oz / 2 tbsp)
Calories: 29 kcal (1%)
Carbohydrates: 2 g (1%)
Protein: 1 g (2%)
Fat: 2 g (3%) — Saturated Fat: 1 g (5%)
Cholesterol: 8 mg (3%)
Sodium: 208 mg (9%)
Fiber: 1 g (4%)
Vitamin A: 280 IU (6%) • Vitamin C: 3 mg (4%)