I can’t wait to share my Taco White Sauce, a simple mayo and Greek yogurt blend spiced just right to make you rethink every taco night.

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I never thought a simple creamy sauce could turn a plain taco into something worth dreaming about, but thats exactly what happened. I mix plain Greek yogurt with a bright splash of fresh lime juice and get this tangy, sneaky flavor that makes you go back for more.

Call it a Taco White Sauce Recipe if you want, but to me it feels like a secret trick that livens up everything from chips to bowls. It’s bold without trying too hard and a little mysterious, so you keep guessing what the magic is while you keep eating.

Ingredients

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Mayonnaise: creamy fat, adds richness and calories, little protein, makes sauce smooth and indulgent
Greek yogurt: tangy higher protein, adds creaminess and tang without too much fat, healthier swap
Lime: bright citrus sourness, provides vitamin C, cuts richness and wakes flavors up
Jalapeño: spicy bite, small fiber and vitamins, brings heat and fresh vegetal notes
Cilantro: fresh herb aroma, minimal calories, adds herbal brightness and slight citrusy edge
Garlic: pungent savory boost, low calories, adds depth and an umami like flavor
Cumin: earthy spice, tiny antioxidants, warms flavor and gives that subtle smoky note

Ingredient Quantities

1/2 cup mayonnaise (regular or light, whatever ya got)

1/2 cup plain Greek yogurt (full fat preferred)

2 tablespoons fresh lime juice

1 teaspoon lime zest

1 large garlic clove, minced

1 small jalapeño, seeded and finely chopped

2 tablespoons chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon chili powder or smoked paprika

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 to 3 tablespoons milk or water, for thinning

How to Make this

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1. Zest the lime into a small bowl first, then squeeze out 2 tablespoons fresh lime juice; zest before juicing so you dont lose the oils.

2. Mince the garlic fine and seed plus finely chop the jalapeño; keep a few seeds if ya want more heat, remove all for mild.

3. In a medium bowl whisk together 1/2 cup mayonnaise and 1/2 cup plain Greek yogurt until totally smooth.

4. Add the lime juice and zest, minced garlic, chopped jalapeño, 2 tablespoons chopped cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder or smoked paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; whisk well to combine.

5. Taste it and adjust seasoning now: add a little more salt, lime, or chili powder to suit your taste, but dont over do the jalapeño or itll overpower.

6. If the sauce is too thick for drizzling, thin with 2 to 3 tablespoons milk or water, adding 1 tablespoon at a time until you reach the consistency you want.

7. Cover and refrigerate at least 30 minutes so the flavors meld, but overnight is even better — the sauce gets more balanced and bright.

8. Optional hack: if you want an ultra smooth, silky sauce, blitz briefly in a blender or food processor for 5 to 10 seconds.

9. Before serving stir and taste one more time; if it seems too sharp mellow it with a little extra yogurt or mayo, or brighten with another splash of lime.

10. Store in an airtight container in the fridge for up to 5 days; give it a good stir before using. Serve on tacos, burritos, salads, or as a dipping sauce.

Equipment Needed

1. Microplane zester or fine grater for the lime zest
2. Small bowl to catch the zest and juice
3. Citrus reamer or handheld juicer for squeezing the lime
4. Chef knife and cutting board for mincing garlic and chopping the jalapeño
5. Measuring cups and measuring spoons for mayo, yogurt and spices
6. Medium mixing bowl to whisk everything in
7. Whisk and a spoon or rubber spatula for stirring and scraping the bowl
8. Blender or food processor optional if you want it ultra smooth, blitz 5 to 10 seconds
9. Airtight container or jar for storing in the fridge, label it so ya dont forget what it is

FAQ

Q: Can I make this dairy free?
A: Yes, you can, but it will taste a bit different. Use vegan mayo and a dairy free yogurt or just more mayo plus a splash of unsweetened plant milk, and add a tiny bit of vinegar or lemon for that tang Greek yogurt gives.

Q: How do I make it milder or hotter?
A: For milder leave out the jalapeño seeds and use less jalapeño, for hotter keep the seeds or add extra chopped jalapeño, cayenne, or a chipotle for smoky heat.

Q: How do I thin or thicken the sauce?
A: Thin it with milk or water, one tablespoon at a time until you like the texture. To thicken add more Greek yogurt or mayo, or chill it in the fridge so it firms up.

Q: How long will it keep in the fridge?
A: Stored in an airtight container it keeps about 4 to 5 days, but tastes best in the first 2 to 3 days since lime and jalapeño start to mellow.

Q: Can I make it ahead or freeze it?
A: You can make it ahead, that's fine, but freezing is not ideal because it may separate when thawed. If it breaks, whisk it and add a spoon of fresh yogurt or mayo to bring it back.

Q: What should I serve it with?
A: Use it on tacos, burrito bowls, grilled meat or fish, roasted veggies, corn, fries or as a dip for chips. It's really great pretty much everywhere.

Zesty Delight: Authentic Mexican White Sauce Recipe Substitutions and Variations

Mayonnaise: swap with Mexican crema or sour cream, same 1 to 1 amount. Crema’s thinner so you might need a touch less milk, and vegan mayo works if you want dairy free.
Plain Greek yogurt: use full fat sour cream 1 to 1, or plain yogurt that’s been strained in a coffee filter for 30 minutes to thicken — works fine in a pinch.
Small jalapeño: use a serrano if you want more heat (use half to one), or a roasted poblano for milder, or a few pickled jalapeños for tang. Keep or remove seeds to change the spice.
Fresh cilantro: swap with flat leaf parsley for a fresh green note, or chopped green onions for a brighter bite; culantro is a stronger option if you can find it.

Pro Tips

1) Zest before you squeeze the lime, cause those oils are where the bright flavor lives and they vanish if you juice first. Put a tiny bit of the zest on top when serving for extra zip, and taste as you go so you dont bury the lime with too much salt or jalapeño.

2) Mince the garlic and jalapeño really fine, or use a microplane for the garlic, that way the heat and garlic are even not chunky. If you want it hotter keep a few seeds, for mild remove them all, and wear gloves if youre handling lots of chiles or youll be regretting it later.

3) For an ultra smooth, silky texture, blitz the mix in a blender or food processor for 5 to 10 seconds, but only briefly or youll make it too thin. If you need to thin it, add liquid one tablespoon at a time so you dont go past the drizzling point.

4) Let it rest in the fridge at least thirty minutes, overnight is better cause the flavors mellow and mingle. Store in an airtight container up to five days, give it a quick stir and a final taste before serving, then tweak salt or lime if it tastes a little flat.

Zesty Delight: Authentic Mexican White Sauce Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

I can't wait to share my Taco White Sauce, a simple mayo and Greek yogurt blend spiced just right to make you rethink every taco night.

Servings

servings

Calories

120

kcal

Equipment: 1. Microplane zester or fine grater for the lime zest
2. Small bowl to catch the zest and juice
3. Citrus reamer or handheld juicer for squeezing the lime
4. Chef knife and cutting board for mincing garlic and chopping the jalapeño
5. Measuring cups and measuring spoons for mayo, yogurt and spices
6. Medium mixing bowl to whisk everything in
7. Whisk and a spoon or rubber spatula for stirring and scraping the bowl
8. Blender or food processor optional if you want it ultra smooth, blitz 5 to 10 seconds
9. Airtight container or jar for storing in the fridge, label it so ya dont forget what it is

Ingredients

1/2 cup mayonnaise (regular or light, whatever ya got)
1/2 cup plain Greek yogurt (full fat preferred)
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 large garlic clove, minced
1 small jalapeño, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder or smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons milk or water, for thinning

Directions

Zest the lime into a small bowl first, then squeeze out 2 tablespoons fresh lime juice; zest before juicing so you dont lose the oils.
Mince the garlic fine and seed plus finely chop the jalapeño; keep a few seeds if ya want more heat, remove all for mild.
In a medium bowl whisk together 1/2 cup mayonnaise and 1/2 cup plain Greek yogurt until totally smooth.
Add the lime juice and zest, minced garlic, chopped jalapeño, 2 tablespoons chopped cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder or smoked paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; whisk well to combine.
Taste it and adjust seasoning now: add a little more salt, lime, or chili powder to suit your taste, but dont over do the jalapeño or itll overpower.
If the sauce is too thick for drizzling, thin with 2 to 3 tablespoons milk or water, adding 1 tablespoon at a time until you reach the consistency you want.
Cover and refrigerate at least 30 minutes so the flavors meld, but overnight is even better — the sauce gets more balanced and bright.
Optional hack: if you want an ultra smooth, silky sauce, blitz briefly in a blender or food processor for 5 to 10 seconds.
Before serving stir and taste one more time; if it seems too sharp mellow it with a little extra yogurt or mayo, or brighten with another splash of lime.
Store in an airtight container in the fridge for up to 5 days; give it a good stir before using. Serve on tacos, burritos, salads, or as a dipping sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.