avocado sauce

Fake guacamole recipe uses zucchini instead avocado to make a delicious sauce that replicates almost perfectly the most famous mexican sauce.

You won&rsquo;t believe how identical it taste and how easy is to make!

Fake Guacamole Recipe

zucchini

½ medium white onion,

green chillies,

cilantro sprigs,

canola oil

garlic clove

salt

Fake guacamole recipe

Put the zucchini in a medium sauce pan....

Put the zucchini in a medium sauce pan. Add chillies (and tomatillo, if you using) and cover with water.

Bring to a boil over medium heat and...

Bring to a boil over medium heat and cook until zucchini are tender (about 5 minutes). Strain and let the ingredients reach room temperature.

Place the zucchini and chillies (and tomatillo) into...

Place the zucchini and chillies (and tomatillo) into a blender. Add cilantro, garlic, onion and a teaspoon of salt. Pour in the oil.

Pour 1/4 cup of water. If you use...

Pour 1/4 cup of water. If you use tomatillo, don’t need to add water. Then blend until you have a smooth sauce.

Taste for salt and then transfer to a...

Taste for salt and then transfer to a container. Enjoy!

<em>These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love!</em>

Epic Baja Fish Tacos With Avocado Crema

lbs. cod filets

avocado oil

teaspoon garlic powder

paprika

cumin

teaspoon sea salt

ancho chili powder

teaspoon ground black pepper

corn tortillas

cooking spray

pico de gallo

green cabbage, thinly sliced

purple cabbage, thinly sliced

lime juice

cilantro

honey

salt & pepper

2 avocados

clove

cup fresh cilantro

teaspoon cumin

teaspoon red pepper flakes

tablespoon lime juice

red wine vinegar

tablespoon olive oil

Epic Baja Fish Tacos with Avocado Crema

To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Cilantro Lime Cabbage Slaw:

To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Avocado Crema:

To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.

Season both sides of cod with spice blend and gently rub in.

Heat a large non-skillet skillet to medium high heat.

Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)

Remove cod from pan and set on a plate to rest.

To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.

Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

Baja Fish Tacos:

AMAZING! My husband grew up in So. Cal with fish tacos as his favorite dish, ordering at local restaurants as well as in Mexico.  He said these were the best fish tacos he's ever had!

Made this using grouper and it was restaurant quality! Will make again and again!

Very easy to make and delicious! Flavours of the slaw, sauce and fish make for a fantastic taco.

https://www.youtube.com/watch?v=0kd1DqMs48I

These Baja Fish Tacos are loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! These fish tacos are pan seared with a blackening spice, no frying or batter required! The perfect healthy dinner recipe everyone in your family will love!
Recipe: https://www.joyfulhealthyeats.com/epic-baja-fish-tacos-with-avocado-crema/

5 Minute Magic Green Sauce - SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.

5 Minute Magic Green Sauce

avocado

parsley and cilantro leaves (combined)

jalapeño,

garlic

lime

water

olive oil

pistachios (you can sub other nuts

Pulse all ingredients &#8211; except pistachios &#8211; in a food processor until incorporated.

Pulse all ingredients - except pistachios - in a food processor until incorporated.

Magic Green Sauce Step 1

Add pistachios and pulse until mostly smooth (depends on what consistency you want).

Magic Green Sauce Step 2

Serve as a dip, spread, or sauce &#8212; or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Magic Green Sauce Step 3

I like to say that my favorite food is the food that’s in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!

Don't worry about it.  I ate the entire batch in less than 24 hours by myself.  Try it on a feta omelette!  Less than 8 hours after finishing, I'm off to buy pistachios.  Walnuts were great, tho. I have second batch in the blender.

Just wanted to update this for all the other cilantro-haters out there  to say I made it with just parsley and it's still AMAZING.  YUM!

Thank you pinch of yum! Great inspiration. I worked with what I had at home...

I added some basil in addition to the cilantro and flat parsley.

I used 1/2 roasted pistachios and 1/2 raw cashews.

Extra lime, extra jalapeno, and some extra hot red mushroom pepper. 

It was bitter but I think was too liberal with stems from the herbs.  Added some extra salt and a dash of agave, and a splash of fresh lemon juice. 

YUM

Before you kick  cilantro to the curb think about the taste you are leaving behind. I do not like the smell of cilantro but once it is incorporated into a dish all that changes. I like it.

I am one of those people with the genetic marker but have discovered if I gently heat cilantro before adding it to a dish the soap taste disappears.  Worked great for this recipe. I topped some cornbread with Cuban black beans and drizzled this sauce on top... so good! Thanks for the great recipe!

thank you!!! just the info i was hoping to find !!  and the sauce was Perfectomundo with lentil quesadillas.

I bet it won't even be around one night, it's THAT good!

I've found that if I add some lemon juice in the mix (I like 1 lime + 1 lemon, 1.5 avocados, and the rest as listed), it stays nice and green much longer. I've only tested it up to a week, because I eat it all before long. :)

My family LOVES it, especially my husband! I've tried it as an alternative to pesto sauce with pasta and grilled chicken. It's delicious! It has become  a staple food in our home! Thank you for sharing this wonderful recipe!

I like to say that my favorite food is the food that's in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!

This is a fantastic recipe, thank you! How do you keep it from turning brown? Made it for a party and it was brown after a few hours. Can't imagine it will keep for long in the fridge.

https://www.youtube.com/watch?v=p829zF1S4Ig

5 Minute Magic Green Sauce - SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! 

Full recipe: https://pinchofyum.com/5-minute-magic-green-sauce

PRODUCTS (Amazon affiliate links):
Olive oil: https://amzn.to/2PCsEXc
Pistachios: https://amzn.to/2o7NyRf

Instagram: https://www.instagram.com/pinchofyum/
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Magic Green Sauce

This avocado salsa is perfect - smooth, flavorful, and so quick and easy. Perfect with any and all Mexican food, like chips, tacos, taquitos, burritos, nachos. Naturally Whole30, paleo, and vegan.

Avocado Salsa

avocado (halved, pitted, and flesh scooped out)

jalapeno

white vinegar

cilantro, (minced)

onions, (diced)

Blend all ingredients on high speed until very smooth. Add salt to taste, if desired. Keep in an airtight container in the fridge, at least a week.

This Mexican avocado dip recipe is an easy alternative to guacamole! Just whip up four basic ingredients in your food processor or blender. Serve this avocado dip as a party dip with vegetables or chips, or on tacos, nachos, quesadillas and more. Recipe yields about 1 1/2 cups; double if necessary.

Creamy Avocado Dip

avocados,

cilantro (some stems are okay)

lime juice (from about 2 1/2 limes)

jalapeño, seeds and ribs removed, roughly chopped

water, more as needed to thin

fine sea salt

Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.

Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)

If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.

Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.

Just whipped up a batch, Kate, and it’s terrific! I smeared it on rice cakes and dipped carrots, celery, and chips just to try a number of things. All great compliments.

I read that most of the cilantro stems are good for you, besides the leaves, when making cilantro dishes like this I cut large chunks from a washed bunch of cilantro into my Cuisinart Mini Prep food processor and grind the leaves and stems up before adding to rest of ingredients.
Yours, Erik

Delicious! I am going to love this recipe!

Vaoov. It looks very nice. I want to do it. Thank you.

As with all of your recipes this looks great, but I am curious, is it absolutely necessary to use cilantro? I absolutely hate the taste of it no matter how it's used. Is there a substitute? Or can it be eliminated from all recipes?

I use parsley when I don’t have cilantro on hand.

This was so delicious and made a great snack to have on hand for a few days! I’m going to make another batch in a moment, and may try a small amount of sour cream in it...not that it needs any changes...I just like to experiment.

Everyone I've served to for loves it. Not sure why it's better than, guacamole, but it's our new favorite appetizer.

I'm lactose intolerant, so I made this as a "dairy-free substitute" for sour cream in tacos and burritos, and wow it was amazing! Happily ate up the leftovers today with some tortilla chips. The only thing I changed was using dried cilantro (a big tablespoons-worth) instead of fresh since I don't keep fresh cilantro on hand. Will be making this on the regular :)

I just made this and I loved it!!!  We are avoiding peppers and tomatoes, so actual guacamole is out, and this is a great alternative!  Creamy and smooth, practically mousse-like in texture.  I will make this again and again.  Thank you!

I made this without coriander because I wasn't growing it but it would be amazing with it in. I have a garlic and onion intolerance so it was great to see an avocado dip recipe not requiring these items as there aren't many out there. Thank you!

The dip/sauce is silky smooth and looks good. However I found it quite bitter. The avocados gave it it’s velvety texture but you can’t taste them. The only thing I could taste was the bitterness of the lime. I adhered strictly to your recipe.
Maybe if I reduced the lime considerably it might be nicer for me – I’m sure some people might like the bitterness.

Love your avocado dip recipe!  It comes together so quickly, not much cleanup and tastes delicious on my tacos.

Yum!! I made this last night and absolutely loved it! Took my taco dinner to the next level.

I haven't made this recipe yet, but I plan on doing it within the next week or so for my one year anniversary with my boyfriend. We recently decided to cut out dairy and meat from our diet, and your website has helped us tremedously! I will be making your Halloumi Tacos and making your pineapple salsa as well to go with it! I will be sure to comment again to tell you how everything goes! Thank you for all the recipes!

Another show stopper from this awesome blog, you've done it again. The first person who tasted it out of the food processor said it tasted like it belonged in a four star restaurant. Solid. THANK YOU.

This is what  I have been looking for, the sad thing is I only had 1 avocado on hand, delicious :)

You'll want to put this Avocado Salsa with jalapeño, cilantro and lime on everything! It's vegan, flavorful and EASY!

Avocado Salsa ( Mexican Green Sauce) 

medium avocado, ripe (1 cup, diced)

coriander

garlic cloves

pepper

jalapeño (optional,

Place all ingredients in a food processor and pulse until blended. For a looser consistency, add a little more water as needed.

Everyone in the family loves it from age 8 to 83!!!

This is insanely delicious! 

We are blessed with an abundance of avocados now and wonder if this freezes?

Wow, thank you, Sylvia! Your dressing is just what the doctor ordered!
I was looking for an oil-free, plant-based dressing that included my
favorite flavors of cilantro, lime and avocado, and your recipe delivered
Tangy, flavorful and delicious! The coriander is a surprise and delightful
addition.

This avocado cream is absolutely fantastic! We tried it with the stuffed poblano peppers recipe (also 5 stars) and look forward to trying out this sauce on other dishes as well.

I love so much this avocado cream. thanks))

This dairy-free avocado crema is vegan, Whole30 and ready in minutes! Use on tacos, bowls, salads and more as a way to add a blast of flavor!

Avocado Crema

canned full fat coconut milk

Tablespoons extra virgin olive oil

sea salt

Place all ingredients in bowl of food processor of jar of blender (FYI: you will usually get a thicker sauce in the food processor), process until smooth and creamy.

Use immediately. I recommend pouring into a squeeze bottle and serving from there. Enjoy!

5 Minute Magic Green Sauce - SO AWESOME. Totally vegan and made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! 

pistachios (you can sub other nuts – see FAQs)

Hi, This would make a really good green hummus too. Chickpeas.

I am also allergic to nuts and made it with pepitas! It was delicious!

https://content.jwplatform.com/videos/1FwCD97Y.mp4

5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.

This avocado sauce is creamy, delicious, and easy to make.

Avocado Sauce

avocados

sour cream

Tajin spice blend

black pepper

Combine all the ingredients in a blender or...

Combine all the ingredients in a blender or food processor and blend to combine. 

Pour into a bowl and using the back...

Pour into a bowl and using the back of a spoon, create swirls across the top. 

Optional - top with additional cilantro, sea salt,...

Optional - top with additional cilantro, sea salt, and Tajin. 

Serve immediately. 

This avocado sauce recipe is creamy and zingy: and magically stays green for days! Use it as a dip or on tacos, bowl meals and more.

Easy Avocado Sauce

Greek yogurt (or sour cream)

lime juice (1 large lime)

fresh cilantro, leaves

Cut the avocado in half, pit it, and scoop both halves into a food processor (or small blender).

Add the remaining ingredients and blend until smooth. Store in a covered jar for up to 5 days refrigerated: it stays green without special storage instructions (unlike guacamole). 

If you love shrimp and burgers then this is the recipe for you! The absolute BEST Shrimp burger topped with creamy avocado dressing that perfect any night of the week

Chunky Shrimp Burgers with Avocado Aioli sauce

raw medium shrimp, shelled and deveined

xl egg

jalapeno, chopped and seeded

shallot,

red pepper,

avocado, halved, seeded, and peeled (save the pit!)

sour cream or plain greek yogurt

jalapeno pepper, seeded and chopped (or 1/2 teaspoon cayenne)

sea salt and black pepper

Scoop the avocado pulp into the bowl of a food processor. Add the sour cream, lime juice, garlic cloves, jalapeno, cilantro, salt, and pepper. Process until smooth. Check and adjust seasoning.

Place in a dish, add the pit (this helps prevent it from turning brown), cover, and chill for an hour.

Avocado Aioli

Divide the shrimp in half. Coarsely chop one half and set aside. Put the remaining half in a food processor and grind to a coarse puree. Add egg, shallot, cilantro, jalapeno, and garlic to the processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of the food processor to a large bowl. Add coarsely chopped shrimp and red pepper. Season with salt and freshly ground black pepper to taste. Mix well. Form burgers and chill for 1 hour (covered).

Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.

Serve plain, in a lettuce wrap or on an Onion Brioche Bun.

Burgers

Omg, I don't believable so delicious. I will make again and again. Thank you for sharing!

We loved this easy to follow and absolutely delicious shrimp burger! Oh did I mention the Avocado Aioli sauce is so creamy with a hint of heat that hits ya a few seconds later! There is just enough left over to have on a poached egg for breakfast!  This is a keeper recipe !!!!🤗

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Top 21 avocado sauce recipes from across the web

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Top Tags

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5 Minute Magic Green Sauce

5 Minute Magic Green Sauce

Avocado Salsa

Creamy Avocado Dip

Avocado Salsa ( Mexican Green Sauce...

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5 Minute Magic Green Sauce

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Easy Avocado Sauce

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Avocado Sauce

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The most viewed avocado sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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