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    Home > Recipe Index > Side Dishes > Cilantro Lime Yogurt Sauce (and How to Use It!)

    Cilantro Lime Yogurt Sauce (and How to Use It!)

    Published: Jan 13, 2021 · Modified: Oct 26, 2021 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Two frames, showing cilantro yogurt sauce in a bowl and drizzled over tacos.
    Two frames, showing cilantro yogurt sauce in a bowl and drizzled over tacos.

    Quick, no-cook sauces are one of the easiest ways to elevate simple meals, and this versatile cilantro yogurt sauce is one of my favorites. It gets creaminess from Greek yogurt, a hint of heat from jalapeño and brightness from cilantro and lime. A touch of honey balances all the flavors.

    Grain bowl with salmon, cabbage and avocado, drizzled with cilantro yogurt sauce.

    Greek yogurt cilantro lime sauce

    The sauce gets blitzed up in minutes right in a food processor (or you can use a Vitamix). There’s no need to even chop the garlic, jalapeño or cilantro—the food processor will do all the work for you! 

    Cilantro lime yogurt sauce in a food processor.

    Cilantro yogurt sauce ingredients:

    • Greek Yogurt: For the best flavor, use a Greek yogurt with a 2% fat content or higher. Nonfat yogurt tends to taste chalky, but it will still work if that’s what you have (if needed, drizzle in a touch of olive oil to balance the flavors). 
    • Cilantro: Fresh cilantro gives this sauce flavor and color. If you don’t like cilantro, use a mix of half parsley and half mint. 
    • Garlic: A garlic clove lends depth of flavor. If you’re sensitive to raw garlic, soak a lightly smashed clove in the lime juice for 5-10 minutes (or longer!). Discard the garlic then use the juice. 
    • Jalapeño: Half of a jalapeño gives the sauce a subtle kick. For a mild sauce, remove the jalapeño ribs and seeds (for a spicy sauce, leave them in!). 
    • Lime Juice: Fresh lime juice brightens the sauce. 
    • Honey: A touch of honey rounds out the sauce and balances the flavors. 
    All of the ingredients for the cilantro sauce arranged on a work surface.

    How to make a 5 minute cilantro yogurt sauce:

    • In a food processor with the blade running, drop a garlic clove and half a jalapeño through the feed tube and chop (or you can pop them into a Vitamix and blend until chopped). 
    Process shot showing chopped garlic and jalapeno in a food processor.
    • Pile in the cilantro and process until chopped. 
    Process shot showing the cilantro in the food processor for the cilantro yogurt sauce.
    • Add Greek yogurt, lime juice and honey, and season with salt and pepper. Blend until smooth. For a thinner sauce, blend in a few splashes of water. 
    Process shot showing all of the ingredients for the yogurt sauce in a food processor.

    How to serve cilantro lime yogurt sauce:

    • On fish (like this slow cooker salmon)
    • On grain bowls or veggie bowls
    • On tacos
    • With chicken
    • With lamb kebabs and on lamb burgers
    • As a dressing for salads
    • As a dip for sweet potato fries
    A serving bowl of yogurt sauce with a spoon.

    Cilantro yogurt sauce for salmon

    The sauce is AMAZING with slow cooker salmon, either in bowls or tacos! 

    Close up of the cilantro yogurt sauce drizzled over a power bowl featuring salmon, avocado and shaved red cabbage.
    Salmon tacos with a bowl of the cilantro yogurt sauce alongside.

    Yogurt lime dressing

    The sauce also works as a fantastic salad dressing. If needed, thin it with a splash of water. 

    For more easy, no-cook sauce recipes, check out my book, Build-a-Bowl! 

    Build-a-Bowl book cover.

    FAQ

    What kind of yogurt should I use for cilantro yogurt sauce?

    Use Greek yogurt for the sauce. For the best flavor, use a yogurt with a 2% fat content or higher.

    Can you other herbs instead of cilantro?

    Yes! Feel free to swap out the cilantro for a mix of half parsley and half mint.

    What if the sauce is too thick?

    If you prefer a thinner, more pourable sauce, simply blend in a few tablespoons of water, until you get the consistency you like.

    Close up of the yogurt sauce drizzled over salmon tacos.

    Other sauces and dressings to try:

    • Mojo Sauce (with Grilled Skirt Steak Tacos)
    • Cilantro Lime Dressing (with Healthy Taco Salad)
    • Green Tahini Sauce (with Mediterranean Quinoa Bowls)
    • Cilantro Lime Pesto (with Shrimp Tacos)
    • Sweet Pea & Mint Pesto (with Maple Roasted Salmon)
    • Clean-Out-the-Fridge Green Sauce

    Healthy desserts you might like:

    • Blender Carrot Cake with Maple Cream Cheese Frosting
    • Double Chocolate Zucchini Brownies
    • Paleo Shortcakes
    • Pear & Ginger Crumble
    • Lightened Up Apple Crisp
    • Almond Coconut Cake

    Get the recipe!

    A hand holding a spoon in a bowl of cilantro yogurt sauce.
    Print Recipe Pin Recipe

    Cilantro Yogurt Sauce

    This versatile sauce is creamy and bright, with a touch of heat from jalapeño and brightness from lime and cilantro. A smidge of honey balances all the flavors. Serve the sauce over fish (it’s awesome on this slow cooker salmon), on grain or veggie bowls, over tacos, with chicken and lamb, as a salad dressing, or as a dip for sweet potato fries. I prefer to use Greek yogurt with a 2% fat content or higher, as non-fat yogurt is rather chalky (however, it’s a personal preference!). If you don’t have a large food processor, you can make the sauce in a mini food processor or a Vitamix.
    Prep Time10 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: American
    Keyword: cilantro lime yogurt sauce, cilantro yogurt dressing, Cilantro yogurt sauce
    Servings: 1 ½ cups
    Author: Nicki Sizemore

    Equipment

    • Food processor

    Ingredients

    • 1 large garlic clove
    • ½ medium jalapeño, seeds and inner stems removed
    • 1 cup lightly packed cilantro leaves and tender stems
    • 1 ½ cups Greek yogurt (2% fat content or higher)
    • 1 tablespoon lime juice
    • ½ teaspoon honey
    • Salt and freshly ground black pepper

    Instructions

    • In a food processor with the blade running, drop the garlic clove and jalapeño through the feed tube to finely chop. Add the cilantro and process until chopped.
    • Scrape the sides, and add the Greek yogurt, lime juice and honey. Season with salt and pepper. Process until smooth, stopping and scraping the sides as needed. Taste and season with more salt and pepper as needed. If the sauce is quite thick (depending on the brand of yogurt you used) feel free to thin it with a splash of water.

    Notes

    Do Ahead: The cilantro yogurt sauce can be refrigerated for up to 2 days.
    Tips:
    • You’ll need a food processor or Vitamix for this recipe.
    • You can swap out the cilantro for a mix of half parsley and half mint.
    • If you prefer a thinner, more pourable sauce, simply blend in a few tablespoons of water until you get the consistency you like.
    • The sauce is fantastic with this slow cooker salmon!
    • For more no-cook, easy sauces, check out my book, Build-a-Bowl.

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    More Side Dishes

    • Vegetarian Cheese & Herb Stuffed Zucchini Boats
    • Hoisin Glazed Baby Bok Choy 
    • Edamame Sushi Salad with Cucumber, Avocado & Pickled Ginger
    • Best Gluten Free Biscuits Recipe (Easy!)

    Reader Interactions

    Comments

    1. Laura says

      January 14, 2022 at 6:35 pm

      5 stars
      This is a good recipe. I used almond milk yogurt and maple syrup to sweeten to make it vegan. Gonna use with our brean and cheese tacos and breakfast burritos! Yum!

      Reply
      • Nicki Sizemore says

        January 16, 2022 at 8:46 am

        Hi Laura, thank you for your comment, and I love how you made the recipe vegan!

        Reply
    2. SV says

      January 03, 2022 at 8:34 pm

      5 stars
      Super yum! I didn't have jalapeno so I added a bit of cayenne. So perfect on top of baked fish cakes.

      Reply
      • Nicki Sizemore says

        January 04, 2022 at 10:31 am

        Thank you for your comment, and I'm so glad you enjoyed the sauce!

        Reply
    3. CADEN WITT says

      September 01, 2021 at 1:14 pm

      What would you say the shelf life is?

      Reply
      • Nicki Sizemore says

        September 01, 2021 at 1:22 pm

        Hi Caden, the sauce can be refrigerated for 2 days (I've been known to keep it longer, but some liquid might start to separate - just give it a good stir before using). I hope you enjoy!

        Reply
    4. Julianne Sonnenburg says

      July 25, 2021 at 6:43 am

      5 stars
      Used with fish tacos and it was amazing. I made two changes. I doubled the Jalapeno and the garlic. I will definitely be making this again.

      Reply
      • Nicki Sizemore says

        July 25, 2021 at 10:56 am

        Hi Julianne, I'm so happy you liked the sauce (and I love that you doubled the jalapeños and garlic for a spicier kick)! 😊

        Reply

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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