You don’t have to wait for Taco Tuesday — chicken-avocado tacos are terrific seven days a week! The following five recipes are easy to assemble and customize to fit with a vegan or gluten-free diet. In 20 minutes or less, you can whip up a scrumptious taco dinner. Plus, the delicious avocados inside add nearly 20 vitamins and minerals — talk about a powerhouse meal!

Here are our five favorite chicken-avocado tacos, plus tips for adapting them to gluten-free and vegan diets.

Related: For some extra green, top your tacos with this avocado salsa verde.

5 Chicken-Avocado Tacos

1. Grilled Chicken Tacos

   You can’t go wrong with a classic. This recipe is piled high with juicy chicken, red bell pepper, and creamy avocado slices. The jalapeño will give you a little pep in your step!

Diet Modifications

• Gluten-free: Use corn tortillas.
• Vegan: Substitute chicken with sliced portobello mushrooms.

2. Avocado Chicken Fajita Tacos

   As they say, sizzliness is next to godliness. These seasoned tacos contain multitudes of flavor. Inside, you’ll find irresistible avocado, buttery queso Oaxaca, tender chicken breasts, and more.

Diet Modifications

• Gluten-free: Instead of a tortilla, stuff the ingredients inside a whole or halved bell pepper and roast in the oven.
• Vegan: Nix the queso Oaxaca. Replace the chicken with a medley of veggie fajita favorites: baby bella mushrooms, sliced bell pepper, broccoli, and cauliflower.

3. 20-Minute Easy Chicken Tacos

   Whether you’re short on time or patience, these easy-peasy chicken tacos will curb your craving quick. They’re quick to make but sacrifice no flavor — you’ll utilize a large share of your spice rack.

Diet Modifications:

• Gluten-free: You’re good to go!
• Vegan: Use the same marinade on diced potatoes. Roast them in the oven on a well-oiled baking sheet for 20 minutes at 400 degrees.

4. Traditional Pollo Taquito With Avocado Drizzle

   Taquitos are technically not tacos … but they’re close! These made the list because they’re overflowing with chicken and avocado goodness and authentic Mexican flavors. Not to mention refried beans and cheddar cheese!

Diet Modifications:

• Gluten-free: Don’t change a thing.
• Vegan: Skip the cheese. Replace the avocado crema drizzle with slices of fresh avocado tucked inside the taquito.

5. Lime-Rubbed Chicken Tacos With Corn Guacamole

   These tacos will put a little zip in your day! Fresh lime juice brightens the tacos with a sour bite, while the avocado helps cool down the fire of roasted jalapeño.

Diet Modifications:

• Gluten-free: You’re all set with this one.
• Vegan: Use extra-firm tofu or chickpeas for the main source of protein.

Chicken-avocado tacos are just the surface — there’s a whole world of avocado taco recipes ripe for the picking.

The post 5 Chicken-Avocado Tacos appeared first on Avocados From Mexico.

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.

The post The Ultimate Avocado Sauce for Fish Tacos appeared first on Avocados From Mexico.