Mold Detox Friendly Lime Cumin Taco Drizzle
Bright, zippy, and ready in under two minutes, this citrus-forward drizzle transforms tacos, grain bowls, and roasted vegetables into something that genuinely tastes like it came from a restaurant kitchen. Freshly squeezed lime juice does the heavy lifting here, bringing clean acidity without any of the preservatives or additives that sneak into bottled dressings and sauces. Ground cumin and smoked paprika add warm, earthy depth, while garlic powder keeps things savory without relying on fresh garlic ā a smart swap for anyone keeping a close eye on what goes into their food during a cleanse or detox protocol. Extra virgin olive oil emulsifies everything into a silky, pourable consistency that clings beautifully to whatever you drizzle it over. Optional fresh cilantro brightens the whole thing even further if you have it on hand. This recipe makes enough for six servings, so you can batch it at the start of the week and keep meals feeling fresh and flavorful without any extra effort.
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Learn more āIngredients
6 servings
- Ā¼ cup fresh lime juice (from about 2 limes)
- Ā¼ cup extra virgin olive oil
- 1 tsp ground cumin
- Ā½ tsp fine sea salt
- Ā¼ tsp garlic powder
- Ā¼ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipeāabout a pinch per servingāis likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
Combine the lime juice, olive oil, ground cumin, sea salt, garlic powder, and smoked paprika in a small mixing bowl.
- 2
Whisk vigorously until the oil and lime juice are fully emulsified and the mixture looks uniform and slightly thickened, about 30 seconds.
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