|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A tasty Tex-Mex style salad dressing livens up a taco salad or homemade tacos, but it can also be used as a sauce for a chicken or steak entree. While homemade salad dressing can seem complicated or intimidating to a home cook, this sour cream-based version is easy to whip up in just a few minutes with a blender, immersion blender, or food processor.
Cilantro, a common Tex-Mex ingredient that's included in this recipe, is a polarizing herb because people can perceive the taste differently. For some, it's a lovely citrusy, herbal flavor; for others, it tastes like soap. This is possibly due to a difference in the genes that recognize aldehyde chemicals, a significant component of cilantro. If you happen to be one of the people who can't stand the taste of cilantro, leave it out of the recipe.
8 ounces sour cream
1/2 cup chunky salsa
1/4 cup coarsely chopped fresh cilantro
3 tablespoons mayonnaise
1 tablespoon minced garlic
2 teaspoons freshly squeezed lime juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
In a blender or in an immersion blender container, combine the sour cream, salsa, cilantro, mayonnaise, garlic, lime juice, chili powder, and cumin. Process until smooth and well-blended.
Transfer to a serving bowl and stir in salt and pepper to taste.
Cover the bowl and refrigerate until serving time.
How to Use Tex-Mex Sour Cream Salad Dressing
- This is great as a creamy dressing for taco salad
- Try it on tacos, such as fried fish or chicken tacos
- Use as a sauce for chicken or steak entrees
- Top burrito bowls
- Dress a Southwest pasta salad made with ingredients like beans, bell peppers, and corn
How to Store
- Because this dressing contains dairy products, it won't last as long as vinaigrette salad dressings. Keep it sealed in an airtight container in the refrigerator for up to one week.
- Do not freeze dairy-based salad dressings like this one.
- Tex-Mex Vinaigrette: Replace the sour cream and mayonnaise with 1/4 cup salad oil, such as olive oil or canola oil, and 1 tablespoon apple cider vinegar. Increase the lime juice to 3 tablespoons to get a good amount of acid that's required for the flavor that you want to dress up salad greens.
- Sour Cream-Avocado Tex-Mex Dressing: Replace the mayonnaise with 1/2 cup of mashed avocado pulp.
- Light sour cream and light mayonnaise can also be used in this recipe to decrease the calorie count and grams of fat.
- Add some spice to the recipe by mixing in ground cayenne pepper. Start with 1/4 teaspoon and taste after adding, increasing the amount to reach the desired heat level.
- For a higher protein and lower fat content, replace the sour cream with Greek yogurt. If you want an ultra-creamy dressing, use whole Greek yogurt. For a lower-calorie option, use fat-free yogurt, also sometimes labeled as 0% Greek yogurt.
What Goes Well With a Taco Salad?
Taco salads tend to be a meal unto themselves, needing little accompaniment. If you'd like to turn it into a feast, try serving the salad with soup, like bowls of taco soup or avocado soup. Street corn, Mexican-style rice, and refried beans also make nice sides for a taco salad.