Avocado Jalapeño Yogurt Sauce
If you need a sauce to add to burrito bowls or drizzle over tacos, look no further than this avocado jalapeño yogurt sauce! Packed with so much fresh flavor, this bright and fresh sauce adds the perfect amount of creaminess and brightness to your Mexican-inspired dishes!
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I love making burrito bowls for meal prep in my house, and as much as I love adding guacamole to my burrito bowl, I don’t love how it goes brown quickly in the refrigerator. Enter this creamy avocado yogurt sauce. It adds the creamy avocado texture that I crave, without the browning in the refrigerator. This sauce is loaded with cilantro and lime for brightness, a little bit of jalapeño for some heat, and Greek yogurt and avocado to make it creamy. It’s the perfect sauce for your burrito bowls or tacos!
Creamy Avocado Jalapeño Yogurt Sauce
I love making chicken tinga burrito bowls, and this yogurt sauce is the perfect condiment to dollop or drizzle on top of my bowls. It’s great for meal prep because it holds up in the fridge, and it adds a cool, creamy taste to a bowl with lots of heat and smoky flavor. This recipe is very similar to an avocado crema you might find at an authentic taco shop, but with added jalapeño for flavor and a little bit of heat.
Why you’ll love this recipe
- It’s so easy to make. Put all ingredients into a blender and blend. That’s it! Not much chopping involved, so it all comes together in under 5 minutes.
- You can customize it to your taste. Can’t handle heat? You can still add jalapeño, just remove the ribs and seeds and you’ll get the taste of the pepper without the spiciness.
- It keeps in the fridge longer than guacamole. Get the delicious taste of avocado, but without the browning that occurs so quickly with guacamole.
Ingredients for Avocado Crema with Jalapeño
- Avocado
- Plain Greek yogurt
- Jalapeños
- Lime juice
- Garlic
- Cilantro
- Extra virgin olive oil
- Cumin
- Coriander
- Salt & pepper
How to Make Avocado Yogurt Sauce
It’s literally SO simple to make a delicious avocado jalapeño crema! First, decide how spicy you want your sauce to be. I like my sauces to be on the mild side, so I slice the step off my jalapeño, then slice it in half length-wise. I use a small spoon to carefully scrape out the ribs and remove the seeds. A jalapeño without the ribs and seeds will be very mild, but if you want your sauce medium-spicy or extra spicy, then keep as much of the ribs and seeds as you’d like.
Next ,just toss everything into a blender and blend until smooth! The sauce is pretty thick, which is great for dipping or dolloping on top of a burrito bowl. But if you prefer it to be more of a dressing consistency, you can add water (1 tbsp at a time) or some extra EVOO to thin out the sauce a bit. Always use a high quality blender, like this one from Ninja, to ensure your sauce gets blended until it is perfectly smooth!
Recipe Variations and Substitutions
- Add a different pepper. You can roast the jalapeños before adding it to the sauce for a smokier flavor. You can use serrano peppers, too (fresh or roasted).
- Swap out the yogurt. You can use sour cream or Mexican crema instead of Greek yogurt!
- Make it vegan. Instead of Greek yogurt, you can use a vegan alternative, like an almond-based yogurt or coconut yogurt.
Storing Avocado Jalapeño Yogurt Sauce
Store avocado yogurt sauce in a jar with an air-tight lid in the refrigerator for up to 1 week. I do not recommend freezing this sauce.
Equipment
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Avocado Jalapeño Yogurt Sauce
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 6 1x
- Category: sauces and condiments
- Cuisine: Mexican
Description
This avocado jalapeño yogurt sauce is perfect for drizzling on tacos or dolloping onto burrito bowls. It can be eaten as a dip as well! Adds the perfect amount of creamy brightness to your Mexican-inspired dishes.
Equipment
Ingredients
- 2 jalapeño peppers (seeds and stems removed for a mild sauce, keep some seeds and ribs if you like it spicy)
- 1 cup packed fresh cilantro
- 2 cloves garlic
- Juice of 1 lime
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 1/4 tsp coriander
- 1/2 tsp cumin
- Salt & pepper to taste
- 1–2 tablespoons water (optional)
Instructions
- Cut the stems off the jalapeños, then slice in half length-wise. For a mild sauce, remove the ribs and seeds from the jalapeño. For a spicier sauce, keep some of the ribs and seeds.
- Add all ingredients to a blender, except for salt, pepper, and water. Blend until smooth. Add salt and pepper to taste. For a thicker sauce, do not add water. For a thinner sauce, add 1-3 tbsp of water, depending on your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 85
- Sugar: 2.9 g
- Sodium: 405 mg
- Fat: 6.1 g
- Carbohydrates: 6.8 g
- Protein: 2.7 g
- Cholesterol: 3.1 mg
