A year of cilantro substitutions — what works and what does not

I have cilantro aversion (it tastes strongly of soap to me — genetic, nothing to be done). I spent a year systematically testing substitutions in dishes that typically use cilantro and want to share the results. For tacos and burritos: flat-leaf parsley plus extra lime works best. The parsley provides green herbal freshness; the lime provides the bright finish note. Not identical but the closest functional result. For salsa verde: epazote (where available) or Mexican oregano. Both read as 'Mexican herb' without cilantro's specific soapy quality. For guacamole: just skip it entirely. Cilantro-free guacamole with good lime, salt, and fresh onion is excellent on its own terms. For pico de gallo: flat-leaf parsley is the substitute. Add it at the last second — it wilts faster than cilantro.