Chicken taco sauce recipe

5 from 2 votes

This quick and easy chicken taco sauce recipe comes together in only 5 minutes.

Prep Time2

Cook Time3

Total Time3

Course: Condiments

Cuisine: Tex-Mex

Servings: cup

Calories: 70kcal

Author: Cheryl Bennett

1 cup sour cream or crema Mexicana // 8 oz. // 246g
2 - 3 tbsp. chopped cilantro or to taste
2 tsp. ground cumin
2 tbsp. fresh lime juice about 1 lime, or to taste. (I used regular Persian limes, but key limes would also be delicious)
1/2 tsp. salt or to taste
1/4 tsp. ground black pepper or to taste

Thoroughly wash and dry cilantro, then finely chop and set aside.
In a small mixing bowl, add sour cream, chopped cilantro, ground cumin, fresh lime juice, salt and pepper.
Use a small whisk to mix, stirring until the mixture is thoroughly combined.
Adjust seasonings or lime juice to your preferences, if needed.
Store in an airtight container in the refrigerator.

Substitute cilantro with flat leaf Italian parsley or finely chopped scallions.
Don't like cumin? Leave it out, or substitute with another spice that you like. Chili powder works well and gives it a little kick.
To make a vegan version of this sauce, swap out regular sour cream for a vegan sour cream, cashew cream or soy yogurt.
To make this sauce spicy, add half a diced jalapeño or serrano pepper.
Grate a clove of garlic into this sauce for even more flavor. If the taste of raw garlic is too sharp for you, grate the garlic into the lime juice and let it sit for 5 minutes before adding to the sauce.
To give this sauce a bit of extra zing, add the zest from the limes as well as the juice.
Consider adding a 1/4 tsp. each onion powder and garlic powder for even more flavor.
You can substitute lime for lemon, if needed.
Use this sauce on everything from tacos to nachos, as a dip or on your favorite taco salad.