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Close-up of a taco salad with ground meat, shredded cheese, sliced cherry tomatoes, lettuce, and creamy Mexican Salad dressing being poured on top.
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5 from 1 vote

Mexican Salad Dressing Recipe

This creamy Mexican salad dressing is tangy, smoky, and just a little sweet. It grips romaine like a charm 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. I love keeping a jar in the fridge for quick salads, grain bowls, or anything that needs a little extra flavor.
Prep Time5 minutes
Total Time5 minutes
Course: Sauces & Condiments
Cuisine: Mexican
Keyword: Mexican Salad Dressing
Servings: 6 Servings
Calories: 49kcal
Author: Bethany Galloway

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.

Nutrition

Calories: 49kcal | Carbohydrates: 9g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 210mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 0.5mg