I love tacos… and tostadas… and burritos… and well, you get the idea! I live rather north of the Mexican border and on the opposite side of the country to the coast of California. In Boston, we are not known for our Mexican food. These small facts don’t stop me from loving all those flavors!
Lately, I’ve been simply addicted to shrimp and fish tacos & tostadas. I’ve been making this Avocado-Lime dressing as needed each time and figured it was time to write it down. It was also wonderful as a salad dressing, on tomatoes and veggie burgers too.
This recipe has a lot of wiggle room for you to customize to your own personal taste. Want more garlic? You can have more. Want a bit more tang? Add more vinegar. Change up the spices to your liking. Maybe put some prepared mustard as well.
Using an avocado instead of oil, this is one of the easiest things ever too! No emulsifying the oil with the vinegar and other ingredients. Instead, I just used a Nutribullet, but a blender (I don’t have one) or food processor would work as well.
- ½ of a small onion, diced
- 1–2 cloves garlic, minced
- ¾ to 1 cup cilantro, chopped
- Juice of 2 limes
- 1 avocado, sliced
- 8 oz container of plain yogurt
- 1 Tbsp vinegar (I used a blend of malt vinegar and balsamic)
- 1 tsp Worcestershire Sauce
- 1 tsp agave (or sugar, coconut sugar, honey)
- Seasonings (adjust to taste)
- ½ tsp dried Oregano
- ½ tsp Chili Lime Seasoning/Chili Powder
- ¼ tsp Chipotle powder
- Salt & Pepper to taste (I used lemon pepper).
- Water as needed to thin at the end
Here is the easy part: Layer it all the ingredients (except the water) in a blending apparatus of your choice and pulse until you get a nice smooth sauce.
My friends mother from Switzerland actually calls Salad Dressing “Salad Sauce”. She taught me how to make her dressing, which is another all-time favorite of mine, and in teaching me her recipe, gave me the basic understanding on how to make home-made salad dressings.
The hardest part: Scraping all the goodness out of the blender cup. This is where I use a little water. How much you use, depends on how thick you want your dressing. I put maybe 1/4 cup of water into the blender cup, closed it up and shook it, then poured the water in with the rest of the dressing.
Helpful… but messy…
Stored in the fridge, this dressing lasted a week (I ate it all by then too). I have this awesome topper for mason jars that made it easy storage.
For my shrimp tostadas, I just quickly fried corn tortillas and topped it with lettuce, tomatoes, corn, sliced radishes and grilled shrimp. Dress it all with this delicious sauce and it’s an amazing meal!