Best Avocado Cream Sauce Recipes

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BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE



Blackened Chicken with Avocado Cream Sauce image

This recipe will kick your taste buds into high gear! The perfect blend of paprika, cumin, and cayenne pepper will have your mouth buzzing with flavor and heat, but don't worry, the addition of the avocado and Greek yogurt cream sauce acts as a cooling agent for all that fire! The quinoa adds a gentle basic flavor to this intense dish and contributes a satisfying amount of nutritious fiber and protein to keep you and your family full and happy!

Provided by skinnymom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 40m

Yield 4

Number Of Ingredients 16

2 cups reduced-sodium chicken broth
1 cup quinoa
½ cup chopped scallions
1 ½ teaspoons lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon sea salt
4 (4 ounce) skinless, boneless chicken breast halves
non-stick cooking spray
½ avocado
¼ cup plain non-fat Greek-style yogurt
1 ½ teaspoons lemon juice
½ teaspoon garlic powder

Steps:

  • Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  • Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
  • Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.
  • Prepare a large skillet with cooking spray and heat over medium-high heat.
  • Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
  • Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 33.2 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 6.1 g, Protein 35 g, SaturatedFat 1.8 g, Sodium 356.1 mg, Sugar 1.9 g

AVOCADO CREAM SAUCE



Avocado Cream Sauce image

I like this avocado cream sauce over really smoky grilled chicken and some pasta... It's a really basic easy sauce you can play with based on your own preferences.

Provided by KSANFORD77

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 25m

Yield 4

Number Of Ingredients 9

2 avocados
2 cloves garlic
½ lime, juiced, or to taste
2 tablespoons chopped green onions
1 tablespoon chopped fresh cilantro
½ tablespoon chopped fresh tarragon
2 tablespoons butter
¼ cup heavy cream
salt to taste

Steps:

  • Combine avocados, garlic, lime juice, green onions, cilantro, and tarragon in a food processor; puree until smooth.
  • Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through, about 5 minutes. Add cream and cook until heated through, but not boiling. Season with salt.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 9.9 g, Cholesterol 35.6 mg, Fat 26 g, Fiber 6.9 g, Protein 2.6 g, SaturatedFat 9.2 g, Sodium 93.3 mg, Sugar 0.8 g

SHRIMP IN AVOCADO CREAM SAUCE



Shrimp in Avocado Cream Sauce image

I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.

Provided by BrooklynRD

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 2

Number Of Ingredients 6

¼ cup butter
2 cloves garlic, finely chopped
½ cup heavy cream
½ cup mashed ripe avocado
½ pound large shrimp, peeled and deveined
ground black pepper to taste

Steps:

  • Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
  • Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g

ENCHILADAS WITH AVOCADO CREAM SAUCE



Enchiladas With Avocado Cream Sauce image

From It's What's for Dinner. So delicious. This sauce is addicting. For a vegetarian version, substitute black beans for the chicken and vegetable for the chicken broth.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 45m

Yield 10 enchiladas

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
2 anaheim chilies, stemmed and thinly sliced
1 jalapeno pepper, finely diced
8 -10 flour tortillas
4 cups shredded cooked chicken (rotisserie works best)
2 -3 cups monterey jack cheese
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
3/4 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of one lime

Steps:

  • First make the avocado cream sauce: Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids - the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.
  • In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
  • To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken (or black beans if making vegetarian) and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. Add a sprinkling of extra cheese. Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden. Remove the foil and broil for a few minutes until cheese is browned and bubbly.
  • Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

FAJITA STEAK KABOBS WITH AVOCADO SOUR CREAM SAUCE



Fajita Steak Kabobs with Avocado Sour Cream Sauce image

Juicy, seasoned steak kabobs with peppers and onions and an avocado cream sauce for dipping.

Provided by Elyse

Yield 6-8

Number Of Ingredients 19

2 pounds sirloin steak (cut into bite-sized pieces)
2 Tablespoons olive oil
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 red bell pepper (cut into bite-sized pieces)
1 green bell pepper (cut into bite-sized pieces)
1 yellow bell pepper (cut into bite-sized pieces)
1 onion (cut into bite-sized pieces)
2 avocados (halved and pitted)
1 cup fat-free sour cream
2 teaspoons minced garlic
2 Tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat grill to high heat.
  • Cut steak into bite-sized pieces and place in a medium-sized mixing bowl.
  • Pour olive oil over steak and toss until evenly coated.
  • In a small bowl, combine chili powder, cumin, salt, pepper, paprika, garlic powder and onion powder.
  • Sprinkle seasoning on top of steak and toss to coat; set aside.
  • Cut peppers and onion into bite-sized pieces.
  • Thread alternating steak, peppers, and onions onto skewers.
  • Grill for 8-10 minutes, turning throughout cooking, until you meat reaches desired doneness.
  • To make the avocado sour cream, add avocado, sour cream, minced garlic, lime juice, salt and pepper to a blender. Blend until smooth.
  • Serve grilled skewers with avocado sour cream, for dipping.

Nutrition Facts : Servingsize 1 serving, Calories 1274 kcal, Fat 113 g, SaturatedFat 38 g, Cholesterol 160 mg, Sodium 4162 mg, Carbohydrate 52 g, Sugar 11 g, Protein 16 mg

SHRIMP TACOS WITH AVOCADO CREAM SAUCE



Shrimp Tacos With Avocado Cream Sauce image

Dry rubbed shrimp with a creamy avocado sauce pulled from my local Fox station(submitted by Gail Greco).

Provided by MisfitVW

Categories     Summer

Time 25m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 24

1 ripe avocado
1/2 cup peeled & diced cucumber
1/4 cup sour cream
2 green onions, bottoms only, diced
1/4 cup chopped fresh dill
2 dashes Tabasco sauce
1/4 cup fresh lime juice
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon red pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
3/4 lb small shrimp, cleaned & peeled
2 tablespoons butter
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
8 corn tortillas
extra dill, and
cilantro (to garnish)
tomatoes, and (optional)
lettuce, if desired (optional)

Steps:

  • To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water. Puree until smooth. Season with salt and red pepper to taste.
  • Combine the rub ingredients in a bowl and toss with shrimp to coat.
  • In a medium non-stick skillet, melt the butter over medium heat & saute the shrimp and garlic until the shrimp turns pink and is slightly browned.
  • Remove from heat and sprinkle with the cilantro. Fold the tacos and serve with lettuce and tomato.

Nutrition Facts : Calories 376.8, Fat 19.5, SaturatedFat 7.1, Cholesterol 151.2, Sodium 356.2, Carbohydrate 31.1, Fiber 7.3, Sugar 1.8, Protein 22.4

CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE RECIPE BY TASTY



Crispy Black Bean Tacos With Avocado Cream Sauce Recipe by Tasty image

Here's what you need: olive oil, medium white onion, garlic, cumin, paprika, salt and pepper, black beans, vegan cheese, corn tortillas, ripe avocados, fresh jalapeño, fresh cilantro, lime juice, garlic, olive oil, salt, water

Provided by Mitch & Justine Chapman

Yield 8 servings

Number Of Ingredients 17

3 tablespoons olive oil, divided
½ medium white onion, diced
3 cloves garlic, minced
1 teaspoon cumin
½ teaspoon paprika
salt and pepper, to taste
2 cups black beans, cooked
½ cup vegan cheese, grated, optional
8 corn tortillas
2 ripe avocados
1 fresh jalapeño, de-seeded
¾ cup fresh cilantro
4 tablespoons lime juice
3 cloves garlic
¼ cup olive oil
1 teaspoon salt
¼ cup water

Steps:

  • Filling:
  • Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
  • Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
  • Tacos:
  • Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds.
  • Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
  • Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
  • Serve these black bean tacos warm with a side of vegan avocado cream sauce (instructions below).
  • For The Avocado Sauce
  • First, slice and de-seed your jalapeño. Then, de-pit the avocados and scoop out the flesh into a high-speed blender or food processor. Add the rest of the ingredients in except the olive oil and water.
  • Blend on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn back on to low-medium and add in the olive oil slowly.
  • Taste and adjust the seasonings to your preferences. Add jalapeño for more kick, water to thin, lime juice for more tang, or salt to bring out the flavors. Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 gram

CHILEAN SALMON WITH AVOCADO CREAM SAUCE



CHILEAN SALMON WITH AVOCADO CREAM SAUCE image

Categories     Fish     Vegetarian     Backyard BBQ     Dinner     Spring     Summer

Number Of Ingredients 18

The Salmon
4, 3oz salmon fillets
1 lemon
1 to 2 tsp salt
1 to 2 tsp pepper
3 tbs olive oil
The Avocado Cream Sauce
1 large avocado (about 2/3 cup)
2 tbs lemon juice
1 tbs chopped shallots
1/3 cup coconut water
pinch cayenne
pinch chili powder
pinch smoked paprika
¼ tsp cumin
2 tsp white wine vinegar
1 tbs olive oil
1 tbs chopped chives

Steps:

  • Place salmon fillets on a plate, squeeze lemon juice over salmon and allow to sit for five to ten minutes. Sprinkle filets with salt and pepper just prior to cooking. In a good quality heavy sauce pan, heat the olive oil over high heat until hot but not smoking, swirling the olive oil to evenly distribute. Add the salmon and allow to cook until golden brown before carefully flipping, about 4 minutes. Cook on the other side until cooked through. In a food processor add the sauce ingredients and puree until smooth. Add salmon to plates, top with sauce.

CREAM CHEESE AVOCADO WONTONS WITH CILANTRO LIME DIPPING SAUCE



Cream Cheese Avocado Wontons with Cilantro Lime Dipping Sauce image

Cream Cheese and Avocado Wontons are made from scratch and fried. Serve them up with a side of cilantro-lime dipping sauce for a tasty party appetizer or game day food.

Provided by @MakeItYours

Number Of Ingredients 13

2 cups vegetable oil (for frying)
30 wonton wrappers
8 ounces cream cheese (softened)
1 ripe avocado (peeled, pitted, and diced small)
1 large egg (lightly beaten)
1 tablespoon water
1/2 cup soy sauce
2 tablespoons rice vinegar
1/4 cup lime juice
2 tablespoons honey
2 teaspoons fresh ginger (minced)
2 cloves garlic (minced)
1/3 cup chopped fresh cilantro

Steps:

  • Heat vegetable oil in a medium saucepan over medium heat until it reaches 350 degrees. Monitor the temperature of the oil and adjust the heat source to maintain the temperature.
  • While oil heats up, whip the cream cheese with a hand mixer until fluffy and smooth. Add in the diced avocado and gently fold in with a spoon.
  • In a small bowl, whisk together egg and water to create an egg wash.
  • Lightly brush both sides of the wonton wrapper with the egg wash. Put about 1 teaspoon of the avocado cream cheese filling in the center of each wonton. Fold the wontons by bringing opposite corners together into the center, and repeat with the remaining corners. Pinch shut and be sure to remove any air pockets.
  • Working in small batches, fry wontons in the hot oil until golden brown, about one to two minutes. Using a slotted spoon, remove the golden brown wontons from the oil and put on paper towels to drain. Serve hot.
  • HowToSection Cilantro Lime Dipping Sauce Array

AVOCADO CREAM SAUCE



Avocado Cream Sauce image

From fooddownunder.com. Great on chicken and fish. Can also be used as a dip or in place of red or green salsa on enchiladas.

Provided by mariposa13

Categories     Sauces

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

2 avocados
1 garlic clove, quartered
2 tablespoons fresh chives, chopped
1 tablespoon fresh cilantro, chopped
1/2 tablespoon fresh tarragon, chopped
1/2 lime, juice of
2 tablespoons butter
1/4 cup light cream

Steps:

  • In food processor fitted with chopping blade, puree avocado with garlic, lime juice, and herbs.
  • Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through.
  • Add cream and continue to heat, but do not allow to boil.
  • Salt to taste and serve.

Nutrition Facts : Calories 245.5, Fat 23.4, SaturatedFat 7.6, Cholesterol 25.2, Sodium 54.7, Carbohydrate 10.2, Fiber 6.9, Sugar 0.8, Protein 2.7

BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE VERY GOOD RECIPE



BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE very good Recipe image

Provided by Lola

Number Of Ingredients 16

FOR BLACKENED CHICKEN
1 TEASPOON PAPRIKA
1 TEASPOON GROUND CUMIN
1 TEASPOON ONION POWDER
1 TEASPOON BLACK PEPEPR
1/4-1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON SEA SALT
4 5OZ BONELESS SKINLESS CHICKEN BREAST HALVES
1 1/2 TEASPOON VEGETABLE OIL
FOR AVOCADO CREAM SAUCE
1/2 AVOCADO ITTED AND PEELED
1/2 CUP WATER ( WATER WAS ADDED TO THE ORIGINAL RECIPE WOT MAKE IT MORE SAUCELIKE. IF YOU PREFER MORE OF A THICK CREAM, DELETE THE WATER)
1/4 CUP PLAIN NONFAT GREEK YOGURT
1 1/2 TEASPOON LEMON JUICE
1/2 TEASPOON GARLIC POWDER
1/4 TEASPOON SALT

Steps:

  • PREPARE CHICKEN STIR TOGETHER PAPRIKA, CUMIN, ONION POWDER, BLACK PEPPER, CAYENNE, AND SEA SALT IN A SMALL BOWL. PAT CHICKEN BREAST DRY WITH PAPER TOWELS. RUB SEASONING MIXTURE ALL OVER BOTH SIDES OF EACH BREAST HALF. HEAT OIL IN A LARGE NONSTICK SKILLET (WITH LID) OVER MEDIUM HIGH HEAT. PUT CHICKEN BREASTS INTO SKILLET, COVER, THEN REDUCE HEAT TO MEDIUM. COOK 4 MINUTES. TURN CHICKEN OVER AND CONTINUE TO COOK, COVERED, UNTIL JUST COOKED THROUGH AND CENTER IS NO LONGER PINK (AN INSTANT READ THERMOMETER INSERTED INTO THICKEST PART SHOULD REGISTER 165) 2 TO 3 MINUTES MORE. TRANSFER CHICKEN TO A PLATE, COVER LOOSLY WITH FOIL AND LET REST 5 MINUTES. AVOCADO CREAM SAUCE BLEND AVOCADO WATER YOGURT LEMON JUICE GARLIC POWDER AND SALT IN A FOOD PROCESSOR UNTIL SMOOTH. SERVE EACH CHICKEN BREAST HALF WITH 1/4 CUP AVOCADO CREAM SAUCE.

AVOCADO ICE CREAM SAUCE



Avocado Ice Cream Sauce image

If you want to jazz up your vanilla ice cream, but not in the mood for hot fudge nor caramel sauce, try this refreshing topping!

Provided by ernesta

Categories     Dessert Sauces

Time 10m

Yield 4

Number Of Ingredients 3

2 avocados, peeled and pitted
¼ cup white sugar
¼ cup milk

Steps:

  • Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.n

Nutrition Facts : Calories 216.8 calories, Carbohydrate 21.8 g, Cholesterol 1.2 mg, Fat 15 g, Fiber 6.7 g, Protein 2.5 g, SaturatedFat 2.3 g, Sodium 13.3 mg, Sugar 13.9 g

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