Creamy Goat-Yogurt Avocado Sauce for Fish Tacos

Instructions

Steps show original quantities. Use the adjusted ingredient list for your batch; times stay unchanged.

1. Add to a tall container or blender:

   • 2 ripe avocados
   • 300 g goat yogurt
   • 2 tbsp olive oil
   • the juice of 1 large lemon or 2 limes
   • optional zest of 1/2 lemon
   • 1 finely grated small garlic clove
   • about 1–1¼ bunches cilantro leaves
   • optional about ½ bunch parsley or mint
   • optional 1 seeded jalapeño or green chili
   • 1 tsp fine salt
   • 1/2 tsp ground cumin
   • 1/2 tsp ground coriander
   • 1/4 tsp black pepper

2. Blend until completely smooth.

3. If needed, blend in 2–4 tbsp cold water gradually until the sauce reaches a thick, spoonable or drizzleable crema consistency. For a richer finish, blend in up to 1 additional tbsp olive oil, for 2–3 tbsp total.

4. Taste and adjust the salt and acidity as needed. For fish tacos, the sauce should taste slightly more tangy and salty on its own than the desired finished taco.

5. Refrigerate in a sealed container until serving.

Success cues

• Smooth and creamy with no visible avocado pieces.
• Thick crema-like consistency that can be spooned or drizzled onto tacos.
• Fresh, tangy flavor strong enough to balance fried fish and tortillas.

Scaling notes

Produce counts marked “about” are approximate; adjust for size.

• Start with 2 tbsp olive oil and adjust within 2–3 tbsp. Add 2–4 tbsp cold water only as needed for spooning or drizzling.
• Adjust citrus, salt, herbs, and chili to the yogurt and avocados. The citrus alternatives are juice of 1 large lemon or 2 limes, not both.

Storage

• Best made 1–4 hours before serving and kept refrigerated in a sealed container.
• If made the night before, press plastic wrap directly against the surface before sealing to limit avocado oxidation; a thin layer of olive oil or lemon juice on top may also help.