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Creamy avocado sauce in a bowl with a halved avocado and lime wedges

Avocado Sauce for Tacos (Creamy, 5 Minutes)

Creamy avocado sauce for tacos — 5 minutes, no cooking. About 1 cup (8 servings, 2 Tbsp each): ripe avocados, sour cream, lime and cilantro, blended smooth.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 8
Course: Condiment
Cuisine: Mexican, Tex-Mex
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe avocados halved, pitted and scooped (Hass preferred — about 1 cup flesh)
  • 1/4 cup sour cream
  • 1/4 cup fresh cilantro leaves loosely packed
  • Juice of 2 limes about 3 Tbsp — fresh, not bottled
  • 1 garlic clove
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 2-3 Tbsp cold water to thin
  • 1/2 small jalapeño seeded (optional)

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Airtight container or mason jar (for storage)

Method
 

  1. Add everything to a food processor or blender.
  2. Pulse until smooth and creamy — stop as soon as it is silky (over-processing warms the avocado and loosens the sauce); add the water 1 Tbsp at a time until it is the consistency you want (dip = no water, drizzle = 2 Tbsp, squeeze-bottle = 3–4 Tbsp).
  3. Taste and adjust salt, lime and heat.
    4. Rest 10 minutes before serving — the flavours meld and the texture stabilises.

Notes

Stop blending as soon as it is silky — over-processing warms the avocado and loosens the sauce.
Add the water 1 Tbsp at a time — it is easier to thin a sauce than to fix a watery one.
Press plastic wrap directly onto the surface before refrigerating — no air gap.
Check the avocado with the stem test — green underneath the stem means ripe, brown means overripe.