6 Sauces for Tacos and Burrito Bowls
Lime crema, chipotle mayo, avocado-cilantro, blender salsa, cilantro-lime dressing and a quick queso. Taco night, six ways.
A good sauce is what makes taco night feel different every week. Each of these takes 5 to 10 minutes, and most keep for several days, so you can make two on Sunday and use them all week on tacos, bowls, quesadillas and salads.
Put two or three on the table in small bowls and let everyone choose; it is the easiest way to keep mild and spicy eaters happy at the same time.
Lime crema
About 1/2 cup
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- 1 pinch salt
- 1 to 2 teaspoons water
Stir everything together, adding water until it is thin enough to drizzle.
Good with: Fish tacos, black bean tacos, enchiladas
Chipotle mayo
About 1/2 cup
- 1/2 cup mayonnaise
- 1 to 2 chipotle peppers in adobo, minced
- 1 teaspoon adobo sauce
- 1 teaspoon lime juice
Mix, taste and add more chipotle for heat. It gets spicier as it sits.
Good with: Chicken tacos, burrito bowls, fries
Avocado-cilantro sauce
About 1 cup
- 1 ripe avocado
- 1/2 cup cilantro leaves and stems
- 1/3 cup Greek yogurt or sour cream
- 1 small garlic clove
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 2 to 4 tablespoons water
Blend until smooth, adding water until pourable. Press plastic wrap onto the surface to slow browning.
Good with: Burrito bowls, grilled chicken, nachos
Five-minute blender salsa
About 2 cups
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1/4 small onion
- 1 garlic clove
- 1/2 jalapeño, seeded for mild
- 1/2 cup cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
Pulse in a blender 6 to 8 times, until chunky rather than smooth. Taste for salt and lime.
Good with: Everything on taco night, plus eggs
Cilantro-lime dressing
About 3/4 cup
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 1/2 cup cilantro
- 1 teaspoon honey
- 1 small garlic clove
- 1/4 teaspoon salt
Blend until smooth. Shake before using.
Good with: Burrito bowls, taco salads, grilled vegetables
Quick queso
About 1 1/4 cups
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 1 cup shredded Monterey Jack or cheddar
- 2 tablespoons diced green chiles
- 1 pinch cumin
Melt the butter, whisk in the flour for 1 minute, then whisk in the milk and simmer until thick. Off the heat, stir in the cheese, chiles and cumin.
Good with: Nachos, burrito bowls, dipping
Keeping them fresh
Keep homemade sauces in covered jars in the refrigerator. Mayonnaise-, yogurt- and dairy-based sauces are best within 4 to 5 days; oil-and-vinegar sauces keep about a week. If a sauce smells off or looks moldy, throw it out. Avocado sauce is best the day it is made.
Build a better bowl
Start with rice, beans and a protein, add crunch (lettuce, cabbage, radish), something fresh (salsa, corn, tomatoes) and finish with two sauces: one creamy, one bright. Our sheet pan chicken fajitas make an easy base.
Questions, answered
What sauce goes on tacos?
Salsa, lime crema, chipotle mayo and avocado sauce are the most popular. A creamy sauce plus a fresh salsa gives the best balance.
How long do homemade taco sauces last?
Dairy- and mayo-based sauces keep about 4 to 5 days in the fridge; blender salsa about 4 days; avocado sauce is best the same day.
