The Ultimate Avocado Sauce for Fish Tacos

Maybe your specialty is spicy catfish tacos. Maybe it’s battered tilapia. Maybe it’s just fish sticks in a tortilla. But no matter what the catch of the day is, a taco just isn’t a taco without the perfect sauce. And does anything beat avocado sauce?

Many traditional sauce recipes use spreads that contain saturated fats. Luckily, this homemade avocado sauce for fish tacos is a superb substitute. Most of the fat in avocados is unsaturated (monounsaturated and poly saturated fats), making avocados a great replacement for foods high in saturated fat. You get the same creamy texture, plus a brilliant green color. Bonus: This sauce is gluten free!

Related: For more fantastic fish, try out these Baja Fish and Guacamole tacos.

Avocado Sauce for Fish Tacos

Makes 5 servings.

Ingredients:

• 1 ripe Avocado From Mexico
• 1/2 c. cilantro, loosely packed
• 1 clove of garlic, minced or chopped
• Juice of one lime
• 1/3 c. low-fat plain yogurt
• Salt and pepper to taste
• 1 jalapeño (optional)

Directions:

1. Prepare all ingredients. Carefully cut open the avocado, lengthwise, with a sharp knife. Scoop out the flesh with a shallow spoon into a food processor or blender. Mince or chop the garlic clove into small pieces. Tightly chop the jalapeño (if using). Remove seeds to lessen the heat. Loosely chop cilantro, up to 1/2 cup. Do not pack it down. Combine ingredients in the food processor.
2. Blend. In 10-second intervals, blend the mixture until creamy. Taste-test in between blends. Too thick? Add more lime juice or a sprinkle of water. Too runny? Add more avocado or yogurt to thicken the mixture.
3. Get presentation points. If spooning into individual ramekins for guests, sprinkle a few cilantro leaves over the top of each serving. If drizzling the avocado sauce over fish tacos, use the “piping-bag” method. Place the sauce in a sandwich bag. Push the air out of the bag and seal. Twist the bag from the top down to create pressure at one corner. Cut a spout in that corner with scissors and drizzle the sauce in a zigzag pattern over the mouth of the tacos.
4. Store. Avocado naturally oxidizes when exposed to air and turns brown. Keep your sauce a brilliant green by storing it in an air-tight container with a layer of plastic wrap inside, touching the top surface of the mixture. This recipe is good for about two days but tastes best when served fresh.

For more complementary condiments, check out our full spread of avocado spread recipes.

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