You have found the BEST Creamy Avocado Sauce for Tacos and so much more. It even makes an amazing salad dressing for taco salads. The recipe is quick, easy, and crazy delicious! Add a jalapeno to the recipe for a little extra kick.
I'm a firm believer that a sauce can make or break a dish. In fact, an awesome dip can take an ordinary meal from the freezer to extra special deliciousness in no time. Creamy Avocado Sauce is just that kind of condiment. With a few ingredients and spices, you have a velvety smooth green sauce that is excellent on just about anything.
Sheet Pan Chicken Fajitas and Braised Salsa Verde Pork Tacos would both be amazing smothered in this Mexican-style green sauce.
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Ingredients
The ingredients in this recipe are simple and easy to find. I added a few spices to the mix to add depth of flavor, but it would be just as good without them. Except for salt, you definitely need the salt.
- Avocado- ripe avocadoes are a must! You want them to be soft but not mushy.
- Cilantro- if you hate cilantro, you can omit and rely only on the green onion for flavor.
- Green Onions
- Fresh Lime- don't forget to zest the lime before juicing. The zest is where all the flavor lives.
- Chive and Onion Cream Cheese- unflavored cream cheese can be substituted.
- Sour Cream- Mexican crema can be substituted, but you may need less water
- Cumin
- Oregano- Mexican or mediterranean works. Mexican is usually labeled as "Mexican oregano" while what you find labeled as "Oregano" is typically a Mediterranean style.
- Salt and pepper
See recipe card for quantities.
Tip: If you like your sauce spicy, add a jalapeno to the recipe for a spicy and creamy green sauce.
Instructions
To make Creamy Avocado Sauce, there are three simple steps. It's so quick and easy.
First, place all the ingredients into your food processor or blender.
Puree the ingredients until smooth and add water to reach the right consistency. The final step is to taste the sauce and add salt as needed. I usually add a pinch or two.
Hint: The sauce benefits from a little chill time after preparation. It's not required, but letting the prepared sauce sit in the fridge for 30 minutes to an hour before eating lets all the flavors blend together for a more balanced taste.
Substitutions
Because the recipe only has a small number of ingredients, any substitutions will change the flavor profile. Here are a few substitutions that will work.
- Cilantro- flat leaf italian parsley can be substituted so the sauce keeps it's bright green color.
- Lime- lemon can be substituted.
- Sour Cream- Mexican crema or plain Greek yogurt can be used instead.
- Onion and Chive Cream Cheese- unflavored cream cheese works just as well.
The recipe can also be converted to dairy-free by substituting dairy-free alternatives for sour cream and cream cheese. I have used almond milk substitutes with good results.
Some Mexican-style green sauces use mayo, but I like to make my green sauce without mayonaisse so it can used over hot dishes without melting. Remember, mayo is fat so it will melt when put on something warm.
Equipment
A food processor or blender is needed to make this recipe. You could make it without any equipment, but the texture will be chunky instead of creamy.
A food processor is one of the best kitchen investments you can make if you don't already have one. Even a smaller model works for simple jobs like making this recipe. I've linked to both options below.
Storage
Creamy Avocado Sauce should be kept in the fridge in an airtight container. I like to use a mason jar personally, but a well-sealed plastic container will work too. The sauce is best eaten in 3 days.
Hot Tip
Be sure you have ripe avocadoes for this recipe. I don't know about you, but I never find ripe ones when I make a trip to the store. Try to plan ahead for this recipe so you can ensure your avocadoes are perfect!
Need a little help picking the perfect avocado? Check out this article for some helpful hints.
Creamy Avocado Sauce for Tacos
Ingredients
- 1 large avocado or 1½ small avocadoes
- ¼ C sour cream
- ¼ C chive and onion cream cheese
- Half bunch cilantro
- 4 green onions green part only
- 1 lime zest and juice
- ¼ tsp cumin
- ¼ tsp oregano
- ¼ tsp ground black pepper
- salt to taste
- ¼ C water
Instructions
- Add all ingredients except salt and water to a food processor or blender. Puree until smooth. Turn off the machine and scrape down the sides and bottom.
- Add water and blend until smooth. If you'd like the sauce to be thinner, as more water 1 Tb at a time until the desired consistency is reached.
- Taste and add salt as desired.
Frequently Asked Questions
Nope, the addition of lime keeps the avocado sauce from turning brown. Be sure to keep it in an airtight container too.
Sure. Substitute the sour cream and cream cheese with dairy-free alternatives.
Add 1 seeded jalapeno (cut into large pieces) to the recipe for additional heat. Alternatively, you could add a few dashes of your favorite hot sauce.
The sauce can be kept for up to five days, I think the flavor is best when eaten within 3 days.
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