I think Rochefort puts coriander in all their beers, albeit in trace amounts (I think it's them; either them or Westmalle).
I don't see anything wrong with it, except if you make it smell like a witbier. If you can recognize the spice, I think you added too much. Background complexity is what you should be thinking.
If you start spicing it up, you should probably just call it an Artisanal Blond instead.
Achouffe uses some herbs in their beers, but they live in the woods. Personally, I think cilantro sounds like a horrible idea. I think it would come across more as vegetal than salsa-like. Split off part of your batch and try it as a small experiment. Like grab some wort at knockout, steep your herbs, then ferment separately, like in a growler. Compare side by side. Blend with the original if you need to dilute it. See if you like it.