Taco Salad Dressing Recipe

A glass measuring cup filled with a creamy, orange-colored taco salad dressing sits on a light wooden surface next to a pink cloth.

This homemade taco salad dressing recipe is one of those things I keep coming back to. It’s creamy, tangy, a little smoky, and somehow makes even the most thrown-together salad feel like a full-on meal. Mix it up with Greek yogurt and pantry spices, and in five minutes flat, you've got something you'll want to put on everything!

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Prep Time 5

Total Time 5

Servings Servings

Calories 73

Protein 6

Ingredients

1 cup greek yogurt
2 tablespoons lime juice - I juiced 1 lime
2 tablespoons honey
½ teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon oregano
½ 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, ½ teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ 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

Wide-mouth jar: Using one makes stirring and scooping easier and saves you from awkward spoon acrobatics.
No blender? No problem: A regular spoon or whisk does the trick if you're working with a jar or bowl.
Let it chill: If you’ve got the time, let it sit in the fridge for half an hour. The flavors mellow and blend beautifully.
Double it: This one disappears fast. If you're meal prepping or feeding a crowd, double the batch and thank yourself later.
Tweak the texture: If you want it more pourable, a small splash of water or lime juice does the trick. Just don’t overdo it.

Storage instructions

Fridge-friendly: Store in an airtight jar or container in the fridge for up to 5 days.
Shake before using: The spices may settle a bit, so give it a stir or shake each time.
Keep it chilled: Since it’s yogurt-based, avoid leaving it out at room temp too long.
Freezer? Nope: This isn’t one to freeze, the texture won’t hold up after thawing.