The Avocado Yogurt Lime Sauce that Launched 1,000 Fish Tacos…
It’s true. Nothing overstated here. When it comes “flava,” sit back and enjoy the ride. Whether you spoon this on your tacos, give your veggies a swim, or coat that plain old leftover chicken you didn’t know how to make interesting, this sauce/dip/magical carpet ride won’t disappoint.
Dairy or Dairy-free Yogurt
Use whatever you eat. What matters most is that you use a plain, unsweetened brand. The sugar that naturally occurs from milk is ok. I’m talking about added sugar. Avoid that. Read the label.
Don’t Like Cilantro?
You can always swap flat leaf Italian parsley for cilantro if you aren’t a cilantro fan. Parsley is a more neutral in flavor.
How to Work with Jalepenõs
The heat from peppers comes from the seeds. If you are sensitive to heat, add it a little at a time. Start with less than what the recipe calls for, just a few seeds, scraping some out. When you taste to adjust your seasoning, if you decide you want more heat, add more seeds, blend, and taste again.
Be sure to wash your hands after working with hot peppers. Their oils can sit on your hands and transfer onto anything you touch, like say, your eyes. Ouch.
Avocado Yogurt Lime Sauce Recipe
Dairy-free, Gluten-free, Grain-free, Sugar-free, Wheat-free, Vegan, Soy-free, Nut-free
- 1 avocado
- ½ cup unsweetened plain yogurt (non-dairy or dairy)
- 1 tbsp lime juice
- 6 tbsp fresh mint, unchopped
- ¼ cup fresh cilantro, unchopped
- 1 tsp sea salt
- ½ of a jalepeno (to your taste)
- Note: The seeds in the pepper give the heat. Use as little or as much as you want. If you don't like spice start with a quarter of the pepper. Taste and add from there.
- Remove skin and pit from avocado.
- Wash herbs.
- Put inside of avocado with rest of ingredients in a food processor and blend until creamy.
- Taste to adjust heat and seasoning.
- Serve and enjoy!
- Store in an airtight container in the fridge for up to five days.