You’ve made the perfect crispy taquitos, but what sauce to dip them in? Thankfully, you can choose between plenty of different options. And, just as thankfully, most of the dipping sauces for taquitos are really easy to make.
So what sauces go with taquitos? The best sauces to serve with taquitos include cheese sauces, a creamy lime sauce, or a homemade fresh pico de gallo. Other fantastic options include guacamole, avocado ranch dip, Southwestern dip, creamy poblano sauce, and tangy red sauce.
What sauce is ideal for your taquitos will ultimately depend on the filling. But they all work well, generally.
And at the same time, a lot of these sauces call for cilantro. Thankfully, if you are someone who can’t stand that particular herb, just sub with parsley!
If you’re looking for a quick cheat: instead of making a sauce, you can buy pre-made guacamole or simply mix some mayo and yogurt/sour cream with a little bit of chipotle sauce.
And then you may have this question on your mind, too – can you serve taquitos without a dipping sauce?
Thankfully you can, particularly if they have melted cheese and salsa in them, but they do tend to taste a whole lot better with sauce. They can get a bit dry otherwise.
With all of this in mind, let’s have a look in more detail at the various sauce options for taquitos and how to make them from scratch!
- 1 Best Sauces For Taquitos (Taquito Sauce Options)
- 1.1 Taquitos With Cheese Sauce
- 1.2 Taquitos With Creamy Lime Sauce
- 1.3 Taquitos With Pico De Gallo
- 1.4 Taquitos With Guacamole
- 1.5 Taquitos With Avocado Ranch Dip
- 1.6 Taquitos With Southwestern Dip
- 1.7 Taquitos With Creamy Poblano Sauce
- 1.8 Taquitos With Tangy Red Sauce
Best Sauces For Taquitos (Taquito Sauce Options)
- Cheese sauce–a deliciously creamy cheese sauce that also happens to be easy to make!
- Creamy lime sauce–if you have fond childhood memories of marshmallow whip/dip on top of sweet potato mash, then this may be for you.
- Pico de gallo–fresh, zesty, and spicy, this is a salsa that will awaken your senses!
- Guacamole–if you want a healthy yet creamy sauce, this is your best bet, hands down (besides, who doesn’t love some guac?)
- Avocado ranch dip–this is another avocado-based sauce that’s utterly delicious (but tastes nothing like ranch dressing, in case you wondered)
- Southwestern dip–another sour cream-based sauce with a different flavor profile
- Creamy poblano sauce–this sauce requires some work, but the results are rewarding.
- Tangy red sauce–made with a base of tomato sauce and BBQ sauce, this sauce definitively stands out from the rest on this list!
Taquitos With Cheese Sauce
Who can resist a cheese sauce? Not I!
- 2.5 Tbsp of gluten-free flour blend or regular flour
- 2.5 Tbsp vegan butter, butter, or ghee
- 1.5–2 Cups of unsweetened original almond milk or regular milk
- 2 Cups shredded cheddar cheese
- Jalapeños (to taste, chopped)
- Chili powder (to taste)
Step One: Using a skillet, melt the butter over regular heat.
Step Two: Sprinkle in the flour and whisk together, or stir using a wooden spoon. Fry for another minute while stirring.
Step Three: Whisk in the milk little by little and continue to whisk until the sauce reaches a boil, then lower the heat and continue to whisk until it reaches the desired consistency (this may happen just as it comes to a boil, or you might have to lower the heat and continue to whisk).
Once it’s reached the desired consistency, remove it from heat.
Step Four: Stir in the cheddar cheese and continue to stir until fully incorporated and melted. Stir in the jalapeños and chili powder.
Season to taste. If the sauce becomes too thick, whisk in some extra milk. Serve while still warm (you can reheat it if it gets cold, but you may need some extra milk).
Taquitos With Creamy Lime Sauce
This creamy sauce combines some of Latin America’s favorite flavors–lime, cilantro (or parsley if you can’t stand the cilantro), and salsa verde. What’s more, it’s both creamy and spicy.
- ½ Cup plain 2 percent Greek yogurt
- 1 Tbsp chopped fresh cilantro or parsley
- 1 Tbsp fresh lime juice (from 1 lime)
- 1 Tbsp salsa verde
- ¼ Tsp salt
Step One: Juice the lime.
Step Two: Chop the cilantro or parsley.
Step Three: Put all the ingredients in a bowl and stir together. Keep covered in the refrigerator until serving. Letting the sauce sit for a little while can help the flavors come out more.
Taquitos With Pico De Gallo
Like it fresh? Then a nice homemade pico de gallo is the way to go.
Besides, there’s nothing saying you can’t have pico de gallo AND another sauce, such as the cheese sauce or another creamy sauce of some kind, like the lime sauce above.
- 1 Pound tomatoes cut into ¼-inch pieces (you can use whatever tomatoes you like and mix and match as you like!)
- ¼ Cup finely chopped red onion
- ¼ Cup finely chopped fresh cilantro
- 2–3 Jalapeño peppers seeded, stemmed, and finely chopped
- 2 Tsp fresh lime juice
- Sea or Himalayan salt to taste
Step One: Wash and cut the tomatoes.
Step Two: Chop the onions, cilantro, and jalapeños.
Step Three: Juice the lime.
Step Four: Mix all the ingredients in a bowl and season to taste. Let sit for at least ten minutes before serving so that the flavors blend properly.
Taquitos With Guacamole
- 2–3 Ripe Hass avocados (if you can’t find Hass avocados, any ripe avocado will do)
- Juice from one lime
- 2 Tbsp cilantro (chopped) (can omit or swap with parsley)
- ¼ Cup red onion (finely chopped)
- ½ Jalapeño, with or without seeds (finely chopped)
- ¼ Tsp kosher salt
Step One: Cut the avocados in half, remove the pits, and scoop out the “avocado meat” using a spoon and place it in a small bowl.
Step Two: Juice the lime and pour the juice over the avocado (ensure you remove any pits). Add the salt. Using a fork, mash the avocado.
Step Three: Chop the cilantro (if using), dice the onion, and deseed and chop the jalapeño.
Step Four: Add in all the ingredients to the avocado and stir to combine. Taste and add more salt or lime juice to taste.
Note: If you want to, you can exchange the jalapeño for a pinch of cayenne pepper. You can also add some ground paprika or ground smoked paprika.
Taquitos With Avocado Ranch Dip
This is another avocado-based sauce that’s both creamy and delicious. It calls for sour cream, too, making it even creamier than guacamole.
- 1 ripe avocado, roughly chopped
- 1 jalapeño, seeds and membrane removed, roughly chopped
- ¾ cup sour cream
- Zest of 1 lime
- Juice of ½ lime (or whole lime, if not that juicy)
- 2 garlic cloves (minced if not using a food processor–you can also pre-boil the garlic cloves if you think fresh garlic is too strong)
- 1 teaspoon granulated onion
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cilantro leaves
Step One: Cut the avocados in half, remove the pit and spoon out the flesh.
Step Two: Deseed and chop the jalapeño.
Step Three: Juice the lime.
Step Four: Peel and mince the garlic. Or, if boiling, boil the garlic cloves whole, then smash them up.
Step Five: Put all the ingredients in a small food processor and process till smooth.
Alternatively, mash up the avocados in a small bowl using a fork, then add all the other ingredients and stir till combined. Cover and refrigerate until you serve it.
Taquitos With Southwestern Dip
This is a really flavorful and creamy sauce. It also happens to be extremely easy to make.
- 2 Cups sour cream
- 1 Cup mayonnaise
- 1 Tbsp parsley
- 1 Tbsp dried onion flakes
- 1 Tbsp dried chives
- 1 Tbsp cumin
- 1 Tsp jalapeño salt (or regular salt)
- ½ Tbsp cayenne pepper
- ½ Tsp smoked paprika
- 1 Tsp white pepper, optional
Step One: Put the sour cream and mayo in a small bowl and stir together till fully combined.
Step Two: Put the dry ingredients in another bowl and stir till combined.
Step Three: Add the dry ingredients to the bowl with the mayo and sour cream. Stir till completely combined.
Step Four: Cover and place in your fridge for two hours. This will allow the flavors to meld. Alternatively, prepare it a day in advance (granted, the sour cream isn’t about to go off!).
Taquitos With Creamy Poblano Sauce
Poblanos are mild chillis, so if you aren’t a fan of the spicier options on this list but still want a sauce containing chili, this might be the sauce for you!
Unlike some of the other sauces, however, this sauce requires some prep.
- 2 Poblano chiles
- 1 Cup sour cream
- ½ Cup cilantro washed and stems removed
- Juice from ½ lime
- ½ Cup chicken broth
Step One: Preheat your boiler. Once warm, place the poblano on a baking sheet and broil until the skin is charred. This should take about seven to ten minutes, but do keep an eye on it!
Step Two: Place the poblano in a heat-proof bowl, then cover the bowl with a towel to let the poblano steam and cool. Let rest for ten minutes.
Step Three: Once the poblano has cooled, peel off the skin, remove the stem, and deseed.
Step Four: Place all ingredients in a food processor and puree until smooth.
Step Five: Season the sauce to taste. Serve immediately, or refrigerate until you serve it.
Taquitos With Tangy Red Sauce
Yup, this sauce is red, so it stands out on this list of sauces for taquitos! And if you’re in the mood for something tomato flavored, this is the way to go.
- ½ Cup Oil
- 4 Tbsp all-purpose flour (can use GF version)
- ¼ Cup chili powder
- 1 8 Oz can of tomato sauce
- ½ Cup BBQ sauce
- 1 ½ Cups water
- ¼ Tsp ground cumin
- ¼ Tsp garlic powder
- ¼ Tsp onion salt
Step One: Pour the oil into a medium saucepan and heat over medium heat. Once hot, add in the flour while stirring, then add the wet ingredients and continue stirring until smooth (you can use a whisk).
Once smooth, add the dry ingredients and keep whisking and warming until it reaches the desired consistency (it will continue to thicken).
Step Two: Remove from heat and let cool. Serve at room temperature, or refrigerate till you serve it.
Hi there. I’m Jeremy – a passionate food technologist with several decades in the food industry. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my experience, knowledge, and recommendations; from ingredients and recipes to storage all the way through to nutrition for every sauce imaginable.