I’m a true millennial and love a good avocado. This avocado sauce for tacos is so good I can honestly just eat it by the spoonful (and I have definitely done this). While diced avocados are great for tacos too, this creamy avocado sauce just takes any taco to a new level.
Avocados are an ingredient I often buy in large quantities from the store, even when I don’t have any use for them. I will find a use! This recipe takes two medium-large avocados and it’s even good on toast in the morning should you find yourself needing extra uses for it.
Avocado Sauce for Tacos Ingredients
- Avocados: You can’t have the avocado sauce without them! I find two large are the perfect amount, but you can easily use medium-sized ones as well.
- Lime: The acid of the lime really gives this sauce the tanginess you need.
- Cilantro: I am not one of those people who thinks cilantro tastes like soap so give me all the cilantro! You can definitely increase or decrease the amount of cilantro to your liking. You could omit it altogether, but you will end up with a sauce with just a pure avocado taste (which is no bad thing).
- Jalapeño (optional): I love spiciness so I like to make this avocado sauce with a jalapeño, but I’ve also made it without and it’s just as good.
- Salt: You need salt to bring out all the other flavors, of course.
- Water: A few tablespoons of water thins the sauce out so it’s got the right consistency and isn’t too thick and gloopy.
How to Make the Sauce
There are a few ways you can make this sauce. The best methods are to use a food processor or blender. But if you don’t have a blender or food processor you can easily add the ingredients to a bowl and mash them with a fork. It won’t be as creamy and you’ll need to make sure to chop the cilantro finely, but it will work just fine.
I don’t have a food processor so I use a blender and it works fine. One thing to note is if you have a blender that’s on the larger side you need a certain amount in there to actually be able to blend. If I use smaller avocadoes, I find sometimes it’s not quite enough for the blender to really mix things up.
Using the blender, I like to pulse the avocados rather than blend as each pulse gives it enough time to settle back down into a place where the blades can reach it again.
You definitely won’t regret the 10 minutes it takes you to make this sauce.
What to Serve with It
Mexican Cabbage Slaw
Air Fryer Shrimp Tacos
Storage
Store this avocado sauce in an airtight container for up to 5 days or in a bowl covered with plastic wrap. The lime juice helps keep it from going brown, but after a few days you will start to notice it getting darker in color and it will begin to get a little water-y.
Did you make this recipe? Be sure to post it to Instagram and tag me!
Avocado Sauce for Tacos
Ingredients
- 2 ripe avocados
- 1 lime, juiced (about 2 tablespoons)
- 1/2 cup cilantro
- 1 jalapeño, seeds removed optional
- 1/2 teaspoon salt
- 4 teaspoons water
Instructions
- Finely chop the cilantro if using a blender or mixing with a fork (less important if using a food processor).
- Add all ingredients to your preferred method of blending and mix it up. If using a blender, remember to pulse instead of using the blending function.