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Home Recipe Index Condiments

Cilantro Lime Aioli

5 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 8/30/23Updated: 10/25/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This Cilantro Lime Aioli is a creamy, lime-infused, dairy-free sauce that will transform any Tex Mex dish, especially tacos and burritos.

Cilantro Lime Aioli in a small mason jar with a spoon dipped in. this …


 
Table of Contents
  • About This Recipe
  • Ingredients
  • How to Make Cilantro Lime Aioli
  • How to Store Homemade Aioli
  • What to Use Cilantro Lime Aioli On
  • Recipe FAQs
  • More Homemade Condiments You’ll Love
  • Quick Cilantro Lime Aioli

About This Recipe

The key to creating restaurant-quality food is often in the sauces or condiments. This easy-to-make aioli, which is simply a flavored mayonnaise, adds cool creaminess, a hint of lime, and complexity from the garlic and cilantro to all kinds of dishes.

After tinkering with various ways to make homemade aioli, we decided making aioli from scratch is HARD to get right. (Truth be told, we had several flops before a success.) That’s why we decided to take a shortcut and use the following basic ingredients, including pre-made real mayo with clean ingredients.

Ingredients

Only 5 main ingredients are needed, along with a little S & P.

Cilantro Lime Aioli ingredients laid out on a cutting board.
  • Real mayonnaise – I like Avocado Mayo, since it has cleaner ingredients.
  • Avocado – We loved the color, richness, and nutrition this ingredient adds! It’s essential to only use a ripe avocado. It’s ripe if it gives a little when you press on it.
  • Garlic cloves – Give your cloves a whack with the bottom of a glass or jar before throwing them in the food processor.
  • Fresh lime juice and zest – A microplane grater is a very handy tool when zesting citrus. This lemon and lime squeezer helps get every last drop from your lime.
  • Fresh cilantro – If cilantro tastes like soap to you (seriously, this is a genetic trait in some people), then use fresh parsley as a substitute.
  • Kosher salt and ground black pepper – This will be “to taste”.

Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.

How to Make Cilantro Lime Aioli

You’ll be surprised at how easy this is to make. Simply put the ingredients in a food processor or blender, and blend until smooth. That’s it!

Cilantro Lime Aioli ingredients inside a food processor ready to be blended.
Cilantro Lime Aioli in food processor after being blended.
Cilantro Lime Aioli in a small mason jar sitting on a wooden cutting board.

How to Store Homemade Aioli

Seal in an air-tight container and store in the refrigerator for 3 to 5 days. The flavor is better after it sits for 24 hours. Because of its mayonnaise base, we don’t recommend freezing it.

What to Use Cilantro Lime Aioli On

Three carnitas tacos on a plate with toppings in bowls in the background.

Slow Cooker Crispy Carnitas

A hand holding one half of a Chicken Burrito about to dip it into a small bowl of Cilantro Lime Aioli on the plate.

On-the-Go Chicken Burritos

Three shredded beef tacos on a plate.

Shredded Beef Tacos

Taco bar with all the toppings lined up

Totally Tasty Taco Bar

Recipe FAQs

What is aioli?

The name “aioli” literally means “garlic and oil” and originally comes from the Mediterranean coasts of Spain, France, and Italy. More recent versions of this French-Provençal sauce resemble a garlic mayonnaise, incorporating egg yolks and lemon juice.

Can I substitute another herb for the cilantro in this aioli?

Yes, if you’re not a fan of cilantro or don’t have it available, you can substitute it with another herb like fresh parsley or basil.

Can I use dried cilantro instead of fresh cilantro?

I personally do not recommend using dried cilantro because it will not have the same fresh, vibrant flavor as fresh. Fresh parsley would be a better substitution.

Can I use Greek yogurt instead of mayonnaise in cilantro lime aioli?

Yes, you can use equal amounts of Greek yogurt as a substitute for mayonnaise in cilantro lime aioli. Greek yogurt adds a creamy and tangy element to the aioli while reducing the overall fat content compared to using mayonnaise alone. Keep in mind that Greek yogurt has a slightly different texture and flavor than mayo, so the result may be slightly different in consistency and taste.

More Homemade Condiments You’ll Love

One of the biggest challenges when trying to eat a clean, real foods diet is condiments! Most store-bought condiments are jam-packed with additives, preservatives, high-fructose corn syrup, and many other mystery ingredients.

When time allows, you’ll find that making your own condiments is not only healthier, but they are just tastier too! This proved to be especially true with this aioli.

Try some of our other popular homemade condiments, like these:

  • BBQ Sauce
  • Homemade Salad Dressings
  • 5-Ingredient Pesto
  • Marinara Sauce
  • Pizza Sauce
  • Easy Pickled Red Onions

Chicken Burritos, cut in half, drizzled with Lime Aioli.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Cilantro Lime Aioli in a small mason jar sitting on a wooden cutting board.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Quick Cilantro Lime Aioli

This Cilantro Lime Aioli is a creamy, lime-infused, dairy-free sauce that will transform any Tex Mex dish, especially tacos and burritos.

Yield: About 3/4 cup 1x
Prep: 5 minutesTotal: 5 minutes
Print Recipe Rate Pin for Later
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Scale:

Ingredients

  • 1/2 large ripe Hass avocado
  • 1/3 cup real mayonnaise (I like Primal Kitchen Mayo with Avocado Oil)
  • 2 garlic cloves, smashed
  • Juice and zest of 1 lime
  • 1/4 cup chopped fresh cilantro (sub: fresh parsley)
  • 1/2 teaspoon Kosher salt, or more to taste
  • 1/4 teaspoon ground black pepper, or more to taste
  • Optional: 1-3 drops hot sauce

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Blend all the ingredients until creamy in a small food processor or blender. Taste and add more salt and pepper, as desired. Seal and store in the refrigerator for up to 3 days.


Notes/Tips

  • The flavor is even better after it sits for 24 hours.
  • Make sure the avocado is ripe. It should give a little when you press on it.
  • Mayo Substitution: Use plain, full-fat Greek yogurt instead.
  • Use this condiment on burritos, tacos, sandwiches, or as a chip dip.
© Author: Rachel Tiemeyer
Cuisine: Mexican Method: Blender

Did you make this?

Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Rate Recipe

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Photos by Whitney Reist of Sweet Cayenne.

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Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. Chris says

    Posted on 12/10/23 at 5:19 pm

    So very tasty

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/11/23 at 9:06 am

      So glad you liked it Chris! Thank you for leaving a review.

      Reply
  2. Amber Blodgett says

    Posted on 4/23/23 at 4:10 pm

    Really good marinade. I use it for chicken burrito bowls.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 4/24/23 at 9:37 am

      Yum! Love burrito bowls! Thank you for leaving a review Amber.

      Reply
  3. Anne says

    Posted on 2/3/23 at 12:46 pm

    Such a fantastic sauce. We make this, the pork carnitas, and the pickled red onions all the time!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/5/23 at 8:20 am

      Thanks Anne. The carnitas are a fan favorite for sure. Glad you make the pickled red onions too!

      Reply
  4. H Lars says

    Posted on 8/8/22 at 1:48 pm

    Love this!! I’ll be using this for fish tacos and I’m sure many other things!!
    I did and a little bit more avocado than what the recipe called for.

    Reply
    • Polly ConnerPolly Conner says

      Posted on 8/8/22 at 2:51 pm

      A little more avocado never hurt anyone. 🙂 Thanks for taking the time to leave a review.

      Reply
  5. Julie says

    Posted on 5/31/22 at 6:51 pm

    Perfect blend of creamy and tangy!

    Reply
    • Polly ConnerPolly Conner says

      Posted on 6/1/22 at 5:08 am

      Great! Glad you liked it.

      Reply
  6. Heidi says

    Posted on 12/31/21 at 10:07 am

    Absolutely delicious! I made it with mayonnaise. Next time I try with sour cream, then with Yogurt. Very delicious thanks!

    Reply
    • Rachel Tiemeyer says

      Posted on 1/1/22 at 2:24 pm

      So glad to hear that!

      Reply
  7. Erin says

    Posted on 10/2/21 at 7:18 pm

    This was excellent! I served it with the Killer Carnitas from the 1 Hour Freezer Prep Session 11. I highly recommend!

    Reply
    • Rachel Tiemeyer says

      Posted on 10/3/21 at 8:38 am

      Yay! Glad you tried it and liked it! Last time I made the Killer Carnitas I also added our Quick Picked Red Onions, which added some crunch, a little sweetness, and a little acidity. Thanks for leaving a review.

      Reply

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