This creamy Mexican salad dressing is tangy, smoky, just a little sweet, and brings taco salads to life in the best way. Made with Greek yogurt and a handful of pantry spices, it’s rich without feeling heavy, and fresh enough to keep everything balanced. Keep a jar in the fridge for quick salads, grain bowls, or anything that needs a little extra flavor.
This one’s a staple in my fridge because it ticks all my boxes. It’s creamy from the Greek yogurt, but still light and fresh, with a little protein boost that makes even a snacky salad feel more satisfying. There’s no weird stuff in it, just real ingredients you actually cook with. I drizzle it over taco salads, roasted potatoes, grilled corn, or honestly just grab some tortilla chips and start dipping. It’s such a quick way to get that smoky-sweet, tangy flavor without loading up on extra calories or anything heavy.
❤️ Why you will love this recipe
- Big flavor: Tangy, smoky, sweet, and savory in one easy mix.
- Simple ingredients: No special trips to the store for anything fancy.
- Quick to make: Comes together fast with a spoon, jar, or blender.
- Versatile: Perfect for salads, bowls, tacos, or grilled proteins.
- Light but creamy: Greek yogurt gives it that texture without the heaviness.
- Make-ahead friendly: Stays fresh in the fridge all week.
🗝️ Key ingredients & substitutions
- Greek yogurt: This is the creamy base that keeps the dressing light but still satisfying. Full-fat or low-fat both work, but avoid non-fat as it can taste a bit chalky.
- Lime juice: Adds brightness and balances the smoky spices. Fresh is best, but bottled will work in a pinch.
- Honey: A touch of sweetness that rounds everything out. You can use maple syrup or a sugar-free alternative instead if that’s what you have.
- Chili powder & smoked paprika: These give the dressing that warm, smoky depth. If you only have regular paprika, it’ll still taste great, just a little less smoky.
- Garlic powder & onion powder: For savory, all-purpose flavor that doesn’t overpower. No fresh chopping required.
- Ground cumin: Brings that earthy, taco-salad vibe. Don’t skip it, it really makes a difference.
- Oregano & salt: These finish the base seasoning and tie the whole mix together.
🥣 How to make Mexican salad dressing
- Mix the spices first: Add everything except the Greek yogurt to a bowl or jar. This helps the honey dissolve properly instead of clumping.
- Add the yogurt: Scoop in the Greek yogurt once the spices and lime juice are blended.
- Stir or shake: Mix well with a spoon or use an immersion blender. If you’re using a jar, just pop the lid on and shake it up.
- Taste and tweak: Give it a quick taste and adjust salt or lime if needed. Everyone’s lime is a little different. If it feels a little thick, add a splash of water or extra lime juice to loosen it.
- Use right away: You can use it immediately, or let it sit for a bit so the flavors come together even more.
- Store for later: Keep it in a sealed container in the fridge. Just give it a stir or shake before using again.
🪄 Recipe notes & tips
- Use a wide-mouth jar: It makes mixing (and shaking) way easier, especially if you’re skipping the blender.
- Let it chill: If you’ve got time, let it sit in the fridge for 15–30 minutes before serving. The flavors meld and mellow a bit.
- Double it: This dressing goes fast. If you’re making taco salads for the week, just double the batch and thank yourself later.
- Make it thinner: For a drizzle-style dressing, stir in a teaspoon or two of water until it’s just right.
- Don’t skip the cumin: It’s the secret to that unmistakable taco salad flavor.
🫙 Storage instructions
- Fridge life: Store in an airtight container in the fridge for up to 5 days.
- Give it a shake: The spices may settle as it sits. Just stir or shake before using.
- Keep it cold: Because it’s dairy-based, don’t leave it out on the counter too long.
- Freezing not recommended: The texture won’t hold up once thawed, best to make it fresh.
✨ Variations
- Make it spicy: Add a pinch of cayenne or a splash of hot sauce for extra heat.
- Add fresh herbs: Blend in a handful of cilantro for a cilantro lime dressing.
- Creamier version: Stir in a spoonful of sour cream or mayo if you want it extra rich.
- Citrus twist: Use lemon juice instead of lime for a slightly brighter flavor.
- Avocado boost: Blend in half a ripe avocado for more richness and healthy fats.
- Dairy-free option: Use a plain, unsweetened dairy-free yogurt to keep it creamy without the dairy.
🍽️ What to serve with Mexican salad dressing
- Salads: Drizzle it over taco salads, romaine with grilled corn and Instant Pot Black Beans, or a fresh mix of cherry tomatoes, avocado, and shredded cheese.
- Proteins: Pairs beautifully with Air Fryer Chicken, spicy shrimp, or seasoned ground beef.
- Veggies: Serve alongside Air Fryer Diced Potatoes, Roasted Red Peppers, or fresh corn cut straight off the cob.
- Bowls: Spoon it over Keto Chipotle Bowls, Cheeseburger Bowls, and you can use it in my Cottage Cheese Chicken Taco Bowls!
- Extras: Use it as a sauce for burritos or a dip for tortilla chips, crunchy raw veggies, or even Crispy Chicken Wings.
❓ Frequently asked questions
Yes, absolutely. I’ve used it on chicken and shrimp, and it gives them such a good flavor. Just don’t let it sit for too long because the lime juice starts to break things down if it’s left overnight. A couple of hours is perfect.
I wouldn’t leave it out too long, just to be safe. Since it’s made with yogurt, it really does best chilled. If you’re taking it to a picnic or potluck, I’d tuck it into a cooler with an ice pack and it’ll be just fine.
There are a few ways to do it. You can blend in a little more Greek yogurt, or add something like avocado or even a spoonful of cottage cheese for extra creaminess. Crumbled feta or cotija works too, especially if you want a little salty kick with it.
Yes, that’s super easy to do. Just use a plain dairy-free yogurt, something like coconut or almond yogurt works great. And swap the honey for maple syrup or agave. That’s it!
It is, as long as all your spices are labeled gluten-free. Most of them are these days, but I always tell people to give the labels a quick scan just in case.
😋 More Mexican-inspired recipes you will love
- Chicken Fajitas
- Vegan Keto Smoky Chili
- Loaded Vegan Queso Dip
- Keto Guacamole
- Taco Truck Green Sauce Recipe
- Keto Enchilada Sauce
- Cilantro Lime Radish Rice
- Taco Seasoning Recipe
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📖 Recipe
Mexican Salad Dressing Recipe
Ingredients
- 1 cup greek yogurt
- 2 tablespoons lime juice I juiced 1 lime
- 2 tablespoons honey
- 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
Instructions
- Add all of the ingredients to a bowl or jar except the greek yogurt and mix well with a spoon. This helps the honey to mix instead of clumping.2 tablespoons lime juice, 2 tablespoons honey, 1/2 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt
- Add the yogurt.1 cup greek yogurt
- Mix it together with a spoon or immersion blender, or if it's in a jar, place the lid on top and shake well to combine.
- Use immediately or store in the fridge in a sealed container. Shake or stir before use.
Notes
- Use a wide-mouth jar: It makes mixing (and shaking) way easier, especially if you’re skipping the blender.
- Let it chill: If you’ve got time, let it sit in the fridge for 15–30 minutes before serving. The flavors meld and mellow a bit.
- Double it: This dressing goes fast. If you’re making taco salads for the week, just double the batch and thank yourself later.
- Make it thinner: For a drizzle-style dressing, stir in a teaspoon or two of water until it’s just right.
- Don’t skip the cumin: It’s the secret to that unmistakable taco salad flavor.
STORAGE INSTRUCTIONS
- Fridge life: Store in an airtight container in the fridge for up to 5 days.
- Give it a shake: The spices may settle as it sits. Just stir or shake before using.
- Keep it cold: Because it’s dairy-based, don’t leave it out on the counter too long.
- Freezing not recommended: The texture won’t hold up once thawed, best to make it fresh.