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The best taco salad dressing recipe is beyond easy! This genius hack uses just a few fridge ingredients to make a creamy, zingy drizzle.

Taco salad dressing
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Want a killer drizzle for your taco salad? Look no further: try this Taco Salad Dressing! This genius hack uses just a handful of ingredients to create a taco salad dressing that’s full of flavor…in just 1 minute. Why whisk up a vinaigrette when you can use a few ingredients you might already have for your taco salad? You’ll be surprised at how creamy and zingy it is…with no effort at all. Try it on our Ultimate Taco Salad for a tasty Tex-Mex style dinner that fits a variety of diets. Let’s go!

Best taco salad dressing ingredients

What we love about this dressing is how simple it is to put together! It’s just a matter of mixing up a few ingredients you might have on hand or purchased for your taco salad anyway. Here’s what you need:

  • Red salsa: Your favorite purchased brand! Mild or medium, you choose
  • Greek yogurt: This helps to keep it light and healthy
  • Sour cream: Adds richness and helps the drizzle adhere to the salad; you can also use mayo
  • Hot sauce: Optional but recommended! We like Cholula brand; it adds a little heat and some tang

Mix together these ingredients, then add salt to taste! One taste and you’ll be impressed by how tasty, creamy, zingy and delicious it is.

Taco salad dressing

Variations: use Greek yogurt, sour cream or mayo

Can you make this taco salad dressing without Greek yogurt? Can you substitute for the sour cream? Here are a few notes:

  • The Greek yogurt plus sour cream combo is ideal. The Greek yogurt yogurt lightens the calories, and adds protein and live probiotics. (See our other Greek Yogurt recipes.)
  • Don’t want yogurt? Use ½ cup salsa and ½ cup sour cream. Or for a vegan variation, see below!
  • Don’t have sour cream? Use mayonnaise instead of sour cream! You definitely need some richness to give it body and help it adhere to the salad. We don’t recommend 100% Greek yogurt, though you could do it in a pinch.

Vegan taco salad dressing

Want to make a vegan taco salad dressing for your Easy Vegan Taco Salad? No problem! Here are two options to try:

  • Use vegan yogurt and vegan mayo. It’s becoming easy to find vegan options for these products in your local grocery.
  • Or, try cashew cream or homemade vegan sour cream! Try ½ cup red salsa and ½ cup cashew cream (a vegan staple!) or vegan sour cream.
Taco salad

How to serve taco salad dressing…let us count the ways!

Of course, you don’t have to only use this taco salad dressing on taco salad. Here are a few more ways to use it!

This taco salad dressing recipe is…

Vegetarian and gluten-free. For vegan, see the notes above or in the recipe below.

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Creamy salsa dressing

Taco Salad Dressing (Genius Hack!)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

  • Author: Sonja Overhiser
  • Prep Time: 1 minute
  • Cook Time: 0 minutes
  • Total Time: 1 minute
  • Yield: 1 cup 1x

Description

The best taco salad dressing recipe is beyond easy! This genius hack uses just a few fridge ingredients to make a creamy, zingy drizzle. 


Ingredients

Scale
  • ½ cup red salsa (mild or medium)
  • ½ cup Greek yogurt*
  • ¼ cup sour cream (or 2 tablespoons mayonnaise)
  • 1 teaspoon hot sauce (optional; we like Cholula brand)
  • 2 pinches kosher salt

Instructions

  1. Mix together all ingredients. Taste and adjust seasonings as desired. Stored refrigerated in a sealed container for up to 1 week. 

Notes

*Don’t want to use yogurt? Use ½ cup salsa and ½ cup sour cream. Want a vegan variation? Use vegan yogurt and vegan mayo OR use ½ cup salsa and ½ cup Cashew Cream or Vegan Sour Cream.

  • Category: Dressing
  • Method: Stirred
  • Cuisine: Tex Mex
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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13 Comments

  1. Margie D says:

    Delicious! Will definitely make again!






  2. Sarah Waninger says:

    if I decide to not use yogurt and use sour cream…you say half cup salsa and half cup sour cream…do I also add in the next fourth cup sour cream??? or is it TOTAL half cup sour cream?

    1. Alex Overhiser says:

      Add the extra!

  3. Susan says:

    As written, it’s a good base dressing but bland. I ended up adding lime juice cumin powder, dried oregano and garlic powder to make the dressing a thinner consistency and more flavorful.






  4. Elizabeth says:

    Disregard my first message regarding Pinterest. I found it!

    Thanks.

  5. Elizabeth says:

    Great recipe. Super simple.

    No way to “pin it?”






  6. Anonymous says:

    Cute couple

  7. Matty P says:

    Sorry! I posted the wrong review on the wrong page. This dressing was great!






  8. Matty P says:

    Alright so I NEVER EVER EVER comment on recipe pages but I absolutely had to comment in this. I followed the recipe exactly but my rice started sticking to the IP during the toasting step so I did the whole “deglaze” thing once I added the water. I knew that too much water had evaporated and too much rice had gotten stuck. Sure enough, literally 5 seconds before it would have come to pressure, I get the stupid burn notice. I was one of the first people I know to buy an IP and in total I’ve gotten maybe 3 burn notices in my life. I said “forget” it, let’s see what happens. So I turned it off and left it for 14 minutes (4 mins cook time and 10 NPR). Worst case, I have to start over. Well let me tell you, this was the best rice I have ever tasted. Perfectly seasoned, perfectly cooked, and even with the rice cooker setting, I somehow manage to screw up rice every time I try. I don’t know if I’ll make rice any other way ever again. THANK YOU! This recipe is incredible.






  9. Krystle says:

    I was looking for a quick and easy dressing recipe for our taco salad dinner and came accross this one.. I used up some small to-go containers of salsa’s I got from our local mexican restaurant and it came out great. Thanks for the recipe!






    1. Sonja Overhiser says:

      So glad you enjoyed it! Thank you so much for making it!

  10. Rica says:

    How long does the salad dressing last if kept in the fridge?

    1. Sonja Overhiser says:

      You can store up to 1 week! It will likely last up to 2 weeks, but we haven’t tested that. Thanks for asking!