This Avocado Sauce for Tacos is the missing piece to your taco night. Customize it to your preferred level of spicy heat from mild to fiery.
- What Is In Herdez Guacamole Salsa?
- How To Use Creamy Avocado Sauce
- How To Adjust The Spicy Heat
- Recipe
Ingredients
There aren’t many ingredients in this delicious Avocado Sauce. Everything is fresh and easy to find.
Avocado. I’ve used two ripe avocados. You can depress them gently with your finger. If they’re hard as a rock, leave them in the grocery bag on the counter for a couple of days before using them.
Roma Tomato. I prefer to use Roma because Romas don’t have a lot of juice. They’re great for sauces and dips.
Yellow Onion. I almost always use yellow onion but white onion will work just as well.
Jalapeno. For this mild version, I’ve removed the seeds and membranes from the pepper. I couldn’t taste any heat at all. I prefer a little spice, though. See below for variations.
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Garlic. You don’t need to mince the cloves. Once you boil them in water, they will blend easily. You don’t need to use whole clove garlic. If you prefer, you can use minced garlic in a jar or even garlic powder. Add those to the blender at the same time as the salt.
Cilantro. Cut off the lower stems but you don’t need to remove the leaves. You can place the top stems in the blender too.
What Is In Herdez Guacamole Salsa?
I do love Herdez Guacamole Salsa and wanted to try to duplicate it and these are the ingredients used. I’ve purposely made this a mild version, though. I would rather have a sauce that can be used by anyone. Then, you can add more to it, a little at a time, until you reach just the right amount of heat.
How To Use Creamy Avocado Sauce
This Avocado sauce is perfect for tacos. But, don’t stop there. You can use it for a dip with tortilla chips or burritos and chimichangas. It’s wonderful as a salad dressing. It can be used on a sandwich or torta. Use it as a sauce on nachos.
If you like the sauce even more creamy, stir in some Mexican crema, sour cream or even unflavored Greek yogurt.
How To Adjust The Spicy Heat
One jalapeno will do very little damage. In fact, I felt absolutely no heat and I really missed it, to be honest.
I like the flavor of chipotle so I like to chop up a chipotle in adobo (from a can) and add it for that smoky heat.
If you want to add more jalapenos, add as many as you like. 3 or 4 should raise the heat level. If you have serranos, they’re fairly spicy. Be careful.
If you decide you want to add some spice afterward, you can get jalapeno powder, guajillo powder or just about any chile powder these days. Just a warning. Jalapeno powder is quite a bit more spicy than the fresh jalapeno.
How To Store
Store in the refrigerator in an airtight container. I prefer to use glass. It seems to keep it colder. Maybe it’s just an illusion? It seems like it chills better.
To help keep the avocado from turning, try putting some plastic wrap on the surface of the sauce before putting on the lid.
This taco sauce won’t last more than 3 days so be sure to eat it quickly. Freezing isn’t recommended.
More Recipes
The photographs shown above are Chorizo-Potato Tacos. They’re delicious with the cooling avocado sauce. These Chicken Enchiladas would also be a great choice.
Recipe
Avocado Sauce for Tacos
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Medium Saucepan
- Electric Blender or food processor
Ingredients
- 3 small Tomatillos, or 2 large
- ½ large Onion, or 1 medium
- 1 Roma Tomato, quartered and seeds removed
- 3 medium Garlic Cloves, outer peel removed
- 1 large Jalapeno, or 2 small, seeds and membranes removed
- Water
- 2 medium Avocado, ripe, peels and seed removed
- 1 Lime, juice only
- ¼ cup Cilantro, leaves and top stems only, lightly chopped
- ½ teaspoon Salt, fine Himalayan salt used
Instructions
- Place tomatillos, onion, tomato, garlic and jalapeno in saucepan with enough water to cover.
- Place saucepan on medium high heat on stove until water starts to boil. Reduce heat to low and allow to boil about 7-10 minutes, until vegetables are tender.
- Remove from heat and allow to cool about 5 minutes to avoid any damage to the blender canister.
- Using a slotted spoon, remove all vegetables to the blender and place remaining ingredients. Add up to ¼ cup water, as necessary to get the blades moving. Process until desired consistency. Taste and add more lime juice or salt, if desired. Add more water, up to ¼ cup more, if desired.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Maggie says
This avocado sauce looks delicious and perfect for my next Taco Tuesday dinner. Thanks for sharing!
Kristina says
This is a great avocado sauce that I use on cajun chicken breakfast tacos with eggs. It tastes wonderful as is- I wouldn’t change a thing.
Madelyn says
I love this sauce! I do like it a bit spicier, so I use one more jalapeno and I leave the seeds in. It’s perfect and goes well on so many Mexican dinners.
Ann says
I have been on the hunt for a sauce like this. It sounds very yummy! Thanks for the recipe share!
Amy Liu Dong says
ohh, I haven’t tried this kind of taco with an avocado sauce? but it looks so good! gonna try this later!
Jamie says
Oh my, this sauce looks so delicious and very tasty! Absolutely a perfect pair with our all-time favorite! Love it! Thanks for sharing this with us!