Easy 5 Minute Avocado Sauce
This creamy avocado sauce takes just 5 minutes to prepare and will take your 10 Minute Blackened Salmon Tacos to the next level! It’s loaded with fresh flavors and will stay good in the fridge for up to 5 days!
Sauce so good, you’ll want to drink it.
If you love avocado, you are going to LOVE LOVE LOVE this creamy sauce! It’s like guacamole but a million times smoother and creamier! It’s kind of like a lighter, tangier version of guac. And it goes with everything!
Here’s how it all comes together.
Add avocado, cilantro, lime juice, sour cream, a pinch of salt, and a splash of water to a food processor.
Process until well combined, smooth, and creamy! Then serve with your favorite tacos!
Things I learned while testing this recipe.
- Use fresh lime juice if possible. Bottled lime juice will work in a pinch (and I’ve used it many times) but if you can squeeze fresh lime juice that will give you the best flavor!
- Season to taste with salt. I like to add a pinch of salt when adding the ingredients to the food processor. And then I taste it after it’s all blended together and add a bit more salt. The ingredients in this sauce are SO simple that salt is going to go a long way to boost the flavors!
Here’s what I’d serve with this.
- easy blackened salmon tacos
- the best fish tacos
- mini baked chicken tacos
- slow cooked shredded beef tacos
- chicken street tacos
- crispy vegan potato tacos
More easy taco recipes for your eating pleasure.
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Avocado Sauce
This creamy avocado sauce takes just a few minutes to prepare and will take your tacos, flautas, or tostadas to the next level! It’s the perfect dipper for your oven baked fries and a great accompaniment for sheet pan quesadillas.
- Total Time: 5 minutes
- Yield: 8 servings 1x
Ingredients
- 2 avocados, pitted and diced
- 1/4 cup sour cream
- 1/4 cup fresh cilantro leaves
- juice of 2–3 limes
- Kosher salt, to taste
- splash of water
Instructions
- Add avocado, sour cream, cilantro, lime juice, a large pinch of salt, and a splash of water to a food processor.
- Process until it forms a smooth, creamy consistency.
- Season to taste with salt and enjoy!
Notes
Use fresh lime juice if possible. Bottled lime juice will work in a pinch (and I’ve used it many times) but if you can squeeze fresh lime juice that will give you the best flavor!
Season to taste with salt. I like to add a pinch of salt when adding the ingredients to the food processor. And then I taste it after it’s all blended together and add a bit more salt. The ingredients in this sauce are SO simple that salt is going to go a long way to boost the flavors!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer/Side Dish
- Method: No Cook
- Cuisine: Mexican/American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of sauce
- Calories: 109
- Sugar: 0.2 g
- Sodium: 9.9 mg
- Fat: 9.9 g
- Carbohydrates: 5.5 g
- Fiber: 3.9 g
- Protein: 1.6 g
- Cholesterol: 2.5 mg
When making a sauce of this type, it’s always a good idea to start off with a small amount of acid to start and then go on from there. The acidity of limes (and lemons) can vary enormously from one to another. It’s always easier to add more than it is to take it out. The same rule holds true for any kind of hot sauce.
Las Palapas has the best shrimp stuffed avacado dish with zucunni and mushrooms as a starter for only $6.50. Its perfect.
I can’t wait to try! How long does this sauce last in the refrigerator?
Oops! I found that info. 🙂
This sauce can be frozen, however….
Freezing will kill the beneficial bacteria in the yogurt. Might as well just use sour cream. I started off with half a lime and had to add more, but my limes were not terribly juicy. Very excellent recipe, this. It’ll make even an old shoe taste delicious.
Love the simplicity and taste of the sauce, I just add a touch of sriracha or cayenne for a bit of a kick.
I made this and I was happy with it but its missing a little something. It was great just not what I originally thought I’d end up with.
A note for first timers: When I first finished this in the blender it had a really heavy lime taste to it, enough so that I almost threw it out since I had no more avacado to try and balance it, but because I had no avacado to start over I kept it.
After a couple hours in the fridge it mellowed out and I was happy I kept it. It contrasted really well with the spicy aromatic cumin on our meat.
Came out great 👍
Awesome Sauce!!!
2 limes is too many. I would start with 1/2 – 1 and taste as you go. I used 3 avocados and 1 1/2 limes and the lime is over powering.
I agree a 1/2 lime was perfect, I added a good bit of salt as well.
Have you frozen the sauce?? I used Greek yogurt instead of the sour cream. Tastes delicious but would love to freeze and “save for later”.
I have never frozen this sauce before…I’d love to hear how it goes if you try it though!
This creamy avocado sauce takes just a few minutes to prepare and will take your tacos, flautas, or tostadas to the next level!