Bright green confetti that brings herbal freshness and that distinctive cilantro flavor. These delicate leaves add color, aroma, and that final flourish that makes your tacos look like they came from a legit taqueria instead of your kitchen counter at 2am.←Back to Taco Finish Recipes
0.25 cup fresh cilantro leaves, roughly chopped
Roughly chop the cilantro leaves—don't overthink it, rustic and uneven looks more authentic anyway.
Sprinkle generously over your finished tacos just before serving for maximum freshness and visual impact.
Chef's Notes
About 4-14% of people have a genetic variation that makes cilantro taste like soap. For everyone else, it's essential. Look for bright green, perky bunches without yellowing or slime. Store it upright in a glass of water in the fridge, loosely covered with a plastic bag, and it'll last over a week. Pick the leaves and tender stems; discard the thick lower stems or save them for stock. Don't chop until ready to use since it oxidizes quickly. Here's a secret: throw leftover cilantro into your morning smoothie with banana, mango, lime juice, and a pinch of salt. Sounds weird, tastes like vacation. Beyond tacos, cilantro is essential in salsas, curries, pho, and countless other cuisines. The Taco Scrolls describe it as 'the herb that starts arguments at dinner parties.' Love it or leave it; there's no middle ground.
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