Spicy Avocado Sauce for Tacos

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This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas. You can also use it as a salad dressing, or as a perfect pairing to your chips and salsa. The best part is that is has absolutely no dairy and it’s delicious.

I’m taking over this recipe post to make an announcement. I’m pregnant!!! I’m 16 weeks along with baby #3. This pregnancy took us completely by surprise, but we are more than happy to receive another wonderful little one into our lives. This time around the nausea knocked me completely off my feet. It was bad, really bad, but I’m so glad that part is over. Otherwise the pregnancy is progressing normally.

We are a bit concerned about having another premature baby. My son was born at 34 weeks and my daughter at 33 weeks. They were both in the NICU for a little over two weeks without any serious complications. We are hoping this baby will make it past 34 weeks, so please keep us in your prayers.

As far as being vegan and pregnant I had a really hard time with the nausea. All vegetables and legumes completely grossed me out, so I ate mostly almonds, fruit, and some tofu. Once it subsided I started adding back in vegetables, starting with the greens and squashes, and then with the cruciferous vegetables. I wasn’t able to start eating legumes until week 14. Oh how I missed my beans! I’m hoping to keep the rest of my pregnancy as vegan as possible. I will keep you posted.

The Recipe: Spicy Avocado Sauce for Tacos

This sauce is seriously easy to make and won’t take more than 5 minutes. When I make this for the kids I omit the pickled jalapeño, but if you like spicy you can add as much jalapeño as you like. For another variation, you can add 1 cooked tomatillo for a more salsa verde feel. Enjoy!

4.29 from 7 votes

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Spicy Avocado Sauce for Tacos

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cup

Author Dora S.

Ingredients

• 2 Avocados, large, seed removed, flesh scooped out
• 1/2 cup Liquid from Mexican Pickled Jalapeños (see note)
• 1 tbsp. Chopped cilantro
• 1 Pickled jalapeño pepper (optional)

Preparation

1. Blend all the ingredients until smooth. 

2. Season to taste with salt and pepper. 

Chef's Notes

You can buy Mexican pickled jalapeños at almost any grocery store now. My favorite are La Costeña  or you can make your own.