18 Flavorful Cilantro Recipes for Every Occasion

Love cilantro or still on the fence? Either way, these 18 vibrant recipes will make you a believer! From zesty weeknight tacos to refreshing summer salads, we’ve rounded up the best ways to use this herb in every dish—whether you’re craving bold flavors or a fresh twist. Get ready to chop, sprinkle, and savor; there’s a cilantro-packed bite here for every occasion!

Cilantro Lime Chicken Skewers

These zesty cilantro lime chicken skewers are bursting with bright, fresh flavors—perfect for grilling season or a quick weeknight dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 1/4 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp honey

Instructions:

1. In a large bowl, whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1/4 cup cilantro, 3 cloves minced garlic, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp honey.
2. Add chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Thread chicken onto skewers (if using wooden skewers, soak them in water for 20 minutes first).
4. Preheat grill or grill pan to medium-high heat (about 400°F). Grill skewers for 4–5 minutes per side, or until chicken reaches an internal temperature of 165°F and has lightly charred edges.

The honey caramelizes slightly on the grill, balancing the tangy lime and earthy cumin for a flavor-packed bite every time. Serve with extra lime wedges for squeezing!

Tip: For extra tenderness, let the chicken rest for 5 minutes after grilling before serving.

Fresh Cilantro Guacamole

Bright, creamy, and packed with herbaceous flavor, this guacamole is a crowd-pleaser that comes together in minutes.

Ingredients:

• 3 ripe avocados, halved and pitted
• 1/4 cup finely diced red onion
• 1/3 cup chopped fresh cilantro (stems okay)
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin

Instructions:

1. Scoop the avocados into a medium bowl and mash lightly with a fork, leaving some chunks for texture.
2. Immediately add the lime juice and stir to prevent browning.
3. Fold in the red onion, cilantro, jalapeño, 1/2 tsp salt, and 1/4 tsp cumin until evenly combined.
4. Taste and adjust salt or lime juice if needed—it should be tangy and vibrant.

The cilantro’s freshness balances the richness of the avocado, while the cumin adds a subtle earthy depth that sets this guac apart.

Tip: For smoother guacamole, mash the avocados with a potato masher or the back of a fork until creamy before adding mix-ins.

Cilantro Pesto Pasta

Bright, herb-packed cilantro pesto transforms simple pasta into a vibrant weeknight dinner that’s ready in under 20 minutes.

Ingredients

• 12 oz dried spaghetti or linguine
• 2 cups fresh cilantro leaves and tender stems (packed)
• 1/3 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup olive oil
• 1 tbsp lemon juice

Instructions

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend cilantro, pine nuts, Parmesan, garlic, salt, and black pepper in a food processor until finely chopped. With the motor running, slowly drizzle in olive oil and lemon juice until smooth.
3. Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time until sauce clings evenly. Serve immediately.

The zesty cilantro and nutty Parmesan create a pesto that’s fresher and bolder than traditional basil versions—perfect for shaking up your pasta routine.

Tip: Swap pine nuts with walnuts for a budget-friendly twist!

Cilantro Lime Rice

Bright, zesty, and packed with fresh flavor, this cilantro lime rice is the perfect sidekick for tacos, bowls, or grilled meats.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ¾ cups water
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp lime zest
• ½ cup finely chopped fresh cilantro
• 2 tbsp unsalted butter
• ½ tsp salt
• ¼ tsp ground cumin

Instructions:

1. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes (no peeking!).
2. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork.
3. Stir in the butter, lime juice, lime zest, chopped cilantro, and cumin until evenly combined. Taste and adjust salt if needed.

The lime zest adds a fragrant punch, while the butter makes every grain luxuriously fluffy—no dry, clumpy rice here!

Tip: For extra depth, toast the rice in a dry skillet for 2 minutes before boiling. It adds a subtle nutty flavor.

Cilantro Garlic Shrimp Tacos

These zesty shrimp tacos are bursting with fresh garlic and cilantro—ready in just 20 minutes for a weeknight win!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 lime, juiced (about 2 tbsp)
• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/2 cup crumbled cotija cheese

Instructions

1. In a bowl, toss shrimp with 2 tbsp olive oil, garlic, cilantro, cumin, smoked paprika, and salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until pink and slightly charred. Drizzle lime juice over shrimp right before removing from heat.
3. Fill warmed tortillas with shrimp, shredded cabbage, and cotija cheese. Serve with extra lime wedges if desired.

The garlicky, cilantro-laced shrimp pairs perfectly with the crunch of cabbage and salty cotija—a taco that tastes like summer on a plate!

Tip: For extra flavor, char the tortillas lightly over a gas flame before assembling.

Cilantro Chimichurri Steak

This vibrant cilantro chimichurri transforms a simple steak into a fresh, herb-packed showstopper—perfect for summer grilling or a quick weeknight upgrade.

Ingredients:

• 1.5 lbs flank steak (or skirt steak)
• 1 cup packed fresh cilantro leaves and tender stems
• 1/4 cup fresh parsley leaves
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp red pepper flakes
• 1/2 tsp freshly ground black pepper

Instructions:

1. Prep the steak: Pat steak dry and season evenly with 1/2 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes.
2. Make the chimichurri: In a food processor, pulse cilantro, parsley, garlic, red wine vinegar, 1/2 tsp kosher salt, and red pepper flakes until roughly chopped. With the processor running, slowly drizzle in olive oil until just combined (don’t over-blend—it should be saucy, not smooth).
3. Grill the steak: Heat a grill or cast-iron skillet over high heat. Cook steak for 4–5 minutes per side for medium-rare (130°F internal temp), or to your preference. Transfer to a cutting board and let rest for 5 minutes.
4. Slice and serve: Cut steak against the grain into thin strips. Drizzle generously with chimichurri and serve extra sauce on the side.

The bright acidity of the chimichurri cuts through the richness of the steak, while the cilantro adds a lively twist to the classic Argentinian sauce.

Tip: For a smoother chimichurri, swap the food processor for a mortar and pestle—it releases more of the herbs’ oils for deeper flavor.

Cilantro Coconut Curry Soup

This vibrant, aromatic soup blends creamy coconut milk with fresh cilantro and warm curry spices for a bowl that’s as comforting as it is flavorful.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups low-sodium vegetable broth
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1 cup packed fresh cilantro leaves (plus extra for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly to toast the spices. Pour in 1 can coconut milk and 2 cups vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
3. Bring the soup to a gentle simmer and cook for 10 minutes, stirring occasionally. Remove from heat and stir in 1 tbsp lime juice, 1 tsp honey, and 1/2 tsp salt.
4. Add 1 cup cilantro leaves and blend the soup with an immersion blender (or carefully transfer to a countertop blender) until smooth. Taste and adjust seasoning if needed.

The magic here? Blending the cilantro right into the broth gives this curry soup a stunning green hue and a fresh, herbaceous kick. Serve with a swirl of coconut milk and extra cilantro for a restaurant-worthy touch.

Tip: For extra texture, top with toasted coconut flakes or crispy chickpeas.

Cilantro Avocado Salad

Bright, creamy, and packed with fresh flavors, this cilantro avocado salad is a no-fuss side that pairs perfectly with grilled meats or tacos.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup fresh cilantro leaves, roughly chopped
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, gently toss together the diced avocados, cherry tomatoes, red onion, and cilantro.
2. Drizzle with lime juice and olive oil, then sprinkle with salt and black pepper.
3. Fold everything together until just combined—be careful not to overmix so the avocado stays chunky.

The lime juice keeps the avocado vibrant while the cilantro adds a refreshing punch, making this salad as pretty as it is tasty.

Tip: For extra crunch, toss in a handful of toasted pepitas right before serving.

Cilantro Lime Grilled Corn

This zesty grilled corn is summer on a cob—charred, buttery, and bright with fresh lime and cilantro.

Ingredients:

• 4 ears fresh corn, husks removed
• 3 tbsp unsalted butter, softened
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp lime zest (from about 1 lime)
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp chili powder

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a small bowl, mix 3 tbsp softened butter, 2 tbsp cilantro, 1 tbsp lime zest, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp chili powder until combined.
3. Grill corn, turning occasionally, for 10–12 minutes until lightly charred in spots.
4. Immediately slather the hot corn with the cilantro-lime butter, coating evenly.

The lime zest adds a fragrant punch that balances the smoky grill marks perfectly—no one will resist licking their fingers after this one.

Tip: For extra flavor, brush leftover butter onto warm tortillas or grilled shrimp.

Cilantro Butter Salmon

This flaky, herb-butter salmon comes together in under 30 minutes, with a bright cilantro-lime sauce that makes it feel extra special.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 3 tbsp unsalted butter, softened
• 1/4 cup finely chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix 3 tbsp softened butter, 1/4 cup cilantro, 1 tbsp lime juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Pat salmon fillets dry, then rub with 1 tbsp olive oil. Place on the baking sheet.
4. Spread the cilantro butter evenly over the top of each fillet.
5. Bake for 12–15 minutes, until the salmon flakes easily with a fork and the butter is lightly golden.

The cilantro butter melts into the salmon as it bakes, creating a fragrant, restaurant-worthy glaze with zero fuss.

Tip: For extra flavor, let the butter mixture sit at room temperature for 10 minutes before spreading—it helps the herbs infuse!

Cilantro Jalapeño Hummus

This zesty twist on classic hummus packs a punch with fresh cilantro and spicy jalapeño—perfect for dipping or slathering on sandwiches.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/3 cup tahini
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup olive oil, plus extra for drizzling
• 1 small jalapeño, seeded and roughly chopped (keep seeds for extra heat)
• 1/2 cup packed fresh cilantro leaves
• 2 garlic cloves, peeled
• 1 tsp ground cumin
• 1/2 tsp salt
• 2–3 tbsp ice water

Instructions:

1. In a food processor, combine chickpeas, tahini, lime juice, olive oil, jalapeño, cilantro, garlic, cumin, and salt. Blend until mostly smooth, about 1 minute.
2. With the processor running, slowly add ice water, 1 tbsp at a time, until the hummus is creamy and fluffy (about 2–3 minutes total).
3. Taste and adjust salt or lime juice if needed. Transfer to a bowl, drizzle with olive oil, and garnish with extra cilantro or jalapeño slices.

The secret to this hummus’s velvety texture? Blending while slowly adding ice water—it whips up light as air while letting the jalapeño and cilantro shine.

Tip: For a smoky variation, char the jalapeño in a dry skillet before blending.

Cilantro Lime Quinoa Bowl

Bright, zesty, and packed with protein, this quinoa bowl is a fresh take on meal prep that’s as vibrant as it is satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
2. In a large bowl, whisk together lime juice, olive oil, chopped cilantro, salt, and black pepper. Add the cooked quinoa and toss to coat.
3. Gently fold in diced avocado and cherry tomatoes. Top with crumbled feta if using.

The lime’s tang and cilantro’s freshness make this bowl pop, while the creamy avocado balances the fluffy quinoa perfectly.

Tip: For extra crunch, sprinkle with toasted pepitas or crushed tortilla chips!

Cilantro Infused Olive Oil

Bright, herbaceous, and incredibly versatile, this cilantro-infused olive oil will become your secret weapon for drizzling, dipping, and dressing up everyday meals.

Ingredients:

• 1 cup extra-virgin olive oil
• 1 cup fresh cilantro leaves and tender stems, packed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 small garlic clove, peeled (optional)

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 1 cup fresh cilantro, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the garlic clove (if using). Heat over low heat for 10 minutes, stirring occasionally, until the oil is warm (about 120°F) and the cilantro wilts slightly. Do not simmer—this preserves the fresh flavor.
2. Remove from heat and let steep, uncovered, for 1 hour at room temperature.
3. Strain through a fine-mesh sieve into a clean jar, pressing gently on the cilantro to extract all the oil. Discard the solids.

The magic here? The oil stays vibrantly green with a punchy cilantro kick—perfect for drizzling over tacos or whisking into citrusy vinaigrettes.

Tip: For a smoother infusion, blitz all ingredients in a blender (skip heating), then strain after 1 hour.

Cilantro Chicken Enchiladas

These enchiladas are bursting with bright cilantro flavor and tender shredded chicken—perfect for a cozy weeknight dinner that feels special.

Ingredients

• 2 cups shredded cooked chicken
• 8 (6-inch) corn tortillas
• 1 ½ cups shredded Monterey Jack cheese, divided
• 1 cup chopped fresh cilantro, divided
• 1 (15-oz) can green enchilada sauce
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F. In a bowl, mix chicken, 1 cup cheese, ½ cup cilantro, sour cream, lime juice, 1 tsp cumin, ½ tsp garlic powder, and ½ tsp salt.
2. Heat 2 tbsp olive oil in a skillet over medium. Briefly warm tortillas (10 seconds per side) to soften. Fill each with chicken mixture, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour enchilada sauce evenly over the top, then sprinkle with remaining ½ cup cheese. Bake 20 minutes until bubbly and golden.
4. Garnish with remaining ½ cup cilantro. Serve warm.

The lime-kissed filling and fresh cilantro garnish make these enchiladas taste unexpectedly light—no heavy, gloppy sauces here!

Tip: For extra flavor, char the tortillas directly over a gas flame before filling.

Cilantro Mango Salsa

Bright, juicy, and just a little spicy, this salsa is summer in a bowl—perfect for scooping with chips or topping grilled fish.

Ingredients:

• 2 ripe mangoes, diced (about 2 cups)
• 1/2 cup finely chopped red onion
• 1/3 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a medium bowl, combine the diced mangoes, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Gently toss until evenly coated.
3. Let sit for 10 minutes to let the flavors meld before serving.

The sweet mango and zesty lime play off the jalapeño’s subtle heat, while the cumin adds a smoky depth that makes this salsa unforgettable.

Tip: For extra texture, fold in 1/4 cup diced avocado just before serving.

Cilantro Lime Cauliflower Rice

Bright, fresh, and ready in 15 minutes, this zesty cauliflower rice is the perfect low-carb side for taco night or meal prep bowls.

Ingredients:

• 1 medium head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• 3 tbsp fresh lime juice (about 1 large lime)
• 1/4 cup finely chopped cilantro
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/8 tsp black pepper

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add riced cauliflower and cook, stirring occasionally, for 5–6 minutes until tender but still slightly crisp.
2. Remove from heat. Drizzle with lime juice, then stir in cilantro, salt, cumin, and black pepper until evenly combined.
3. Taste and adjust lime or salt if needed. Serve immediately.

The cumin adds just a hint of warmth to balance the tangy lime, while keeping the cauliflower light and fluffy—no mushy grains here!

Tip: For extra flavor, toast the cumin in a dry pan for 30 seconds before adding it.

Cilantro Garlic Naan Bread

This fluffy, aromatic naan is brushed with garlic butter and studded with fresh cilantro—perfect for tearing and sharing straight from the skillet.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup plain yogurt
• 1 tsp salt
• 2 tbsp melted butter
• 2 garlic cloves, minced
• 1/4 cup finely chopped fresh cilantro

Instructions:

1. In a bowl, whisk together 1 tsp sugar, 1 tsp yeast, and 3/4 cup warm water. Let sit for 5 minutes until frothy. Stir in 1/4 cup yogurt.
2. Add 2 cups flour and 1 tsp salt, mixing until a shaggy dough forms. Knead on a floured surface for 3 minutes until smooth. Cover and let rise for 1 hour.
3. Divide dough into 6 balls. Roll each into a 1/4-inch-thick oval on a floured surface.
4. Heat a dry skillet over medium-high. Cook each naan for 2 minutes per side, until puffed and charred in spots.
5. Mix 2 tbsp melted butter and 2 minced garlic cloves. Brush over warm naan and sprinkle with 1/4 cup cilantro.

The garlic butter soaks into the nooks of this tender naan, while the cilantro adds a bright, herbal punch—no tandoor required!

Tip: For extra fluffiness, let the rolled dough rest for 10 minutes before cooking.

Cilantro Cucumber Gazpacho

This refreshing, no-cook gazpacho is like a spa day in a bowl—bright, herby, and perfect for hot summer afternoons.

Ingredients:

• 3 medium English cucumbers, roughly chopped (about 4 cups)
• 1 cup packed fresh cilantro leaves and tender stems
• 1 small jalapeño, seeded and chopped
• 2 garlic cloves, smashed
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lime juice (about 2 limes)
• 1 tbsp honey
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup cold water
• 1/4 cup crumbled feta cheese (optional, for serving)

Instructions:

1. In a blender, combine cucumbers, cilantro, jalapeño, garlic, olive oil, lime juice, honey, salt, and pepper. Blend on high until completely smooth, about 1 minute.
2. Add cold water and blend again for 15 seconds to thin slightly (it should be silky but still lush). Taste and adjust salt or lime if needed.
3. Chill for at least 1 hour (or up to 4 hours) to let flavors meld. Serve cold in bowls, topped with feta if using.

The magic here? Blending the cilantro stems—they pack even more flavor than the leaves and give the soup a vibrant green hue.

Tip: For an extra-chilly bowl, freeze leftover cucumber peels in ice cubes and drop them into the soup instead of regular ice.

Conclusion

With 18 vibrant cilantro recipes, there’s something here for every meal—whether you’re spicing up taco night or whipping up a fresh salad. We hope these dishes inspire your next kitchen adventure! Don’t forget to leave a comment with your favorite, and if you loved this roundup, share it on Pinterest so others can enjoy these flavorful ideas too. Happy cooking!