Update 01/17/2016 : It’s always a good thing to go back in the archives and try out recipes to make sure they still work how they’re supposed too. I made this dressing again and wow I can’t believe I was using that much vinegar. I changed the recipe to use half the amount – hopefully that tastes/works better!
Last weekend I made fish tacos for dinner and if you know me you’re probably like “wait a minute, fish?” Yes, I did in fact make AND eat a fish taco. I think that’s a first. I don’t eat seafood at all, it is one of the only food groups that I stay away from, I’ve never liked it because it all tastes like fish to me. BUT on occasion I do like a little tilapia. Which usually means it has to be breaded, soaked in rice vinegar or slathered in sauce, then and only then will I manage to eat it.
When we flew to Seattle a few weeks ago my mom made fish tacos and Jesse loved them. I told him I would attempt to make them when we go home so I did! I knew the tacos would need a delicious sauce to go over them so I whipped together a creamy cilantro sauce and it was excellent!
Here’s how I made it.
Gather all the ingredients : cilantro, lime, garlic, white wine vinegar, salt, pepper, mayo and sour cream. (not pictured: canola oil)
Combine all the ingredients together in a food processor, except oil. Process together until mixed and the cilantro is finely chopped. Drizzle in a little oil at a time and process to get to the desired consistency. I ended up only using a few tablespoons – so not much at all. You can even use up to 1/2 a cup. Just depends what type of dressing you want. Also, I would highly recommend a mild oil like canola or grapeseed – definitely don’t use olive oil because of the flavor.
I love this dressing because it’s the perfect amount of each thing, it’s not to zingy from the vinegar, it’s not too creamy or thick from the mayo/sour cream and the cilantro really stands out.
Taste and adjust if necessary. This dressing is amazing! I used it on the fish taco and it really made the dish stand out. I also made steak tacos using leftover steak one night and poured some of this on and it was fantastic! This can be used as an actual salad dressing for a taco salad or really any other salad. Use it on regular ground beef tacos to bump up the flavor. Since this dressing is super flavorful, it really doesn’t take much for each taco, which is nice considering it does have a base of sour cream and mayo.
I made this dressing and stored it in the fridge in an air tight container and it lasted a full week – which was super handy! I will definitely be making this dressing more often for future Mexican dinners. Also, if you’re wanting to stay on the healthier side of things, you can definitely substitute the mayo/sour cream for greek yogurt.
Just like all my recipes, feel free to adjust according to what you like. If you want to use a little less sour cream and a little more mayo, go right ahead! Don’t put in the vinegar if you don’t like it, or just use half. This is such a simple little recipe that you can really do whatever to it and it will still come out okay. Just be sure to use lots of cilantro and plenty of lime juice.
- 1/3 cup Mayo
- 1/3 cup Sour Cream
- 1T White Wine Vinegar
- 1 clove Garlic
- 1 Lime, squeezed
- 1 heaping cup Cilantro
- 1/2 t Kosher Salt
- 1/4 t Black Pepper
- Canola Oil
- Combine all ingredients, except oil, in a food processor or blender and mix until combined.
- Drizzle in a little oil at a time until the dressing gets to your desired consistency. This can be anywhere from a few tablespoons to 1/2 a cup - just depends on your preference.
- Taste and adjust.