Best Spicy Avocado Sauce Recipes

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CRAB CAKES WITH SPICY AVOCADO SAUCE



Crab Cakes with Spicy Avocado Sauce image

Categories     Food Processor     Shellfish     Bake     Low Fat     Crab     Avocado     Healthy     Chive     Jalapeño     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 20

For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
  • Make sauce:
  • Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
  • Make crab cakes:
  • Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
  • Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
  • Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

BAKED GARLIC BALSAMIC WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE



Baked Garlic Balsamic Wings with Spicy Avocado Greek Yogurt Dipping Sauce image

These chicken wings are baked until super crispy and then tossed in a sweet and tangy balsamic-honey glaze along with whole cloves of roasted garlic. Served them with a cool avocado-yogurt sauce for dipping.

Provided by Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

Dipping Sauce:
1/4 cup plain Greek yogurt
Juice of 2 limes
1 avocado
1 jalapeno, stemmed, seeded and chopped
Kosher salt
Wings:
2 heads garlic
4 tablespoons olive oil, plus more for oiling the baking sheets
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 tablespoons honey
2 sprigs thyme
1/2 teaspoon crushed red pepper flakes
Lime wedges, for serving

Steps:

  • For the dipping sauce: Combine the yogurt, lime juice, avocado, jalapeno, 3/4 teaspoon salt and 2 tablespoons water in a blender and puree until smooth. Cover and refrigerate until ready to serve.
  • For the wings: Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of the oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
  • After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
  • Squeeze the baked garlic from the heads into a large bowl. Combine the balsamic vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons oil. Whisk into the bowl with the garlic.
  • Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce and lime wedges.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

GRILLED SCALLOPS TACOS AND CABBAGE SLAW WITH SPICY AVOCADO SAUCE



Grilled Scallops Tacos and Cabbage Slaw With Spicy Avocado Sauce image

This is surprisingly fast to make and since scallops are sliced 1/2 to 1/3 horizontally (depending on size), they grill up very quickly on the pan. If scallops are large, then 1 taco equals 1 large scallop. But, if you are using medium or smaller scallops, you may need to use more scallops per taco. I love the creaminess of this avocado sauce which goes really well with other grilled fish or seafood items too.

Provided by Rinshinomori

Categories     Southwestern U.S.

Time 10m

Yield 2 serving(s)

Number Of Ingredients 20

1 large Hass avocado, roughly cut
1/2 cup water
1/4 cup loosely packed fresh cilantro
1/2-1 large pickled jalapeno pepper, seeded (adjust heat to your liking)
1 tablespoon fresh limes or 1 tablespoon lemon juice
1 large garlic clove
kosher salt
black pepper
1 tablespoon olive oil
1/2 limes, zest of or lemon
1 tablespoon limes or 1 tablespoon lemon juice
1 garlic clove, minced
kosher salt
pepper
4 -6 large sea scallops (see description above)
olive oil
1/2 cup green cabbage, thinly sliced
1/4 cup red onion, thinly sliced
1 -1 1/2 tablespoon cilantro, chopped roughly
4 corn tortillas

Steps:

  • In a blender combine the sauce ingredients and process until smooth. Transfer to a small serving bowl.
  • In a bowl whisk the marinade ingredients. Slice each scallops into 1/2 or 1/3 depending on size horizontally. Add the scallops to the marinade and turn to coat evenly. Cover and marinate at room temperature for about 15 minutes.
  • In a medium bowl combine the cabbage, onion, and cilantro.
  • Heat a nonstick frying pan and lightly coat with olive oil. Place the scallops without crowding and quickly sear the scallops on high heat until lightly browned, about 30 seconds to a minute. Turn over and brown on second side for 30 seconds to a minute. Do not overcook or they will toughen. Remove from pan.
  • Wipe the same frying pan and heat the tortillas both sides until warm about 15 seconds each side. Remove and continue with all the tortillas.
  • Fill each tortilla with some of the cabbage mixture and scallops. Top with the sauce and eat!

SLICED, FRIED AVOCADO WITH SPICY LIME CREMA DIPPING SAUCE



Sliced, Fried Avocado With Spicy Lime Crema Dipping Sauce image

Make and share this Sliced, Fried Avocado With Spicy Lime Crema Dipping Sauce recipe from Food.com.

Provided by Krystal-Belle

Categories     Vegetable

Time 1h5m

Yield 32 slices, approx

Number Of Ingredients 16

1 1/2 cups buttermilk
3 tablespoons hot sauce
4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces
1 1/2 cups sour cream
1/4 cup fresh lime juice
1/4 cup cilantro leaf, plus
2 tablespoons chopped cilantro leaves
1/4 cup diced red onion
1 serrano pepper, seeded and minced
1 1/2 teaspoons salt, divided
vegetable oil, for frying
1 1/2 cups fine yellow cornmeal
3 tablespoons flour
3/4 teaspoon spice essence, plus more for seasoning, recipe follows
3/4 teaspoon baking powder
lime wedge, for garnish

Steps:

  • In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.
  • In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use.
  • In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
  • Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
  • Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence. Serve immediately with spicy lime crema and garnish with lime wedges.

SPICY AVOCADO SAUCE



Spicy Avocado Sauce image

A fresh and delicious sauce. Perfect with Mexican flautas, fried tacos, or plain corn chips.

Provided by gem

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 10m

Yield 6

Number Of Ingredients 5

5 fresh tomatillos, husks removed
4 serrano chile peppers, or to taste
2 tablespoons chopped fresh cilantro
1 ripe avocado - peeled, pitted, and quartered
salt to taste

Steps:

  • Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until the avocado is fully incorporated into the mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 4.8 g, Fat 5.2 g, Fiber 2.9 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 3.5 mg, Sugar 1.5 g

GARLICKY GRILLED SHRIMP WITH SPICY AVOCADO DIPPING SAUCE



Garlicky Grilled Shrimp with Spicy Avocado Dipping Sauce image

I'm not suffering at all on the South Beach Diet. I've found many great recipes that fit into the plan. Dieting or not this is a great dish that brings the taste of the southwest to your grill. The shrimp is brushed with a garlic/olive oil puree, then dipped in an avocado sauce that lights up your palate. This is not time consuming, throw things in the food processor and send your better half out to grill. Then pick up a book and sip a pina colada....and wait for dinner.

Provided by Dawn399

Categories     Southwestern U.S.

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

skewer (wooden or metal)
2 medium ripe Hass avocadoes (sliced with skin removed)
2 tablespoons Tabasco jalapeno sauce or 2 tablespoons chipotle hot sauce (I use Tabasco Brand May use less if desired.)
seasoning salt
1 lb of peeled and deveined large shrimp
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
lime juice

Steps:

  • Mix olive oil, red pepper flakes, and garlic.
  • Process through blender or processor.
  • Set Aside.
  • Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime.
  • Process or blend until smooth texture.
  • Set aside and refrigerate.
  • Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt.
  • Grill over medium heat@ 2 1/2-3 minutes each side.
  • Serve with Avocado dipping sauce.
  • Note- do not make avocado dip too salty.

COCONUT PECAN-CRUSTED ZUCCHINI CHIPS WITH A SPICY AVOCADO MARINARA SAUCE



Coconut Pecan-Crusted Zucchini Chips with a Spicy Avocado Marinara Sauce image

This is a delicious blend of spicy and sweet that will please the palate while also pleasing your waistline (and your wife).

Provided by chefpaulie

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 37m

Yield 4

Number Of Ingredients 20

1 avocado, halved and pitted
1 red bell pepper, seeded and quartered
1 tablespoon hot sauce (such as Louisiana®)
1 cup tomato sauce
4 egg whites
1 tablespoon buttermilk
1 tablespoon Italian dressing
1 sleeve buttery round crackers (such as Ritz®)
1 cup chopped pecans
1 cup shredded coconut
1 ½ tablespoons smoked paprika
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon dried minced onion
2 teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
2 zucchini, very thinly sliced
3 tablespoons grapeseed oil

Steps:

  • Combine avocado, red bell pepper, and hot sauce in a blender; blend to a semi-chunky consistency.
  • Pour avocado mixture into a saucepan set over medium heat. Stir in tomato sauce, 1 tablespoon at a time, until dipping sauce reaches desired consistency. Cook until thickened and heated through, 5 to 10 minutes.
  • Whisk egg whites, buttermilk, and Italian dressing together in a bowl.
  • Combine crackers, pecans, coconut, paprika, chili powder, coriander, black pepper, dried onion, salt, cumin, and garlic powder in a food processor; pulse into fine crumbs. Pour into a shallow bowl.
  • Dip zucchini slices in the egg mixture; coat each side with cracker mixture.
  • Heat grapeseed oil in a deep skillet over medium-high heat. Cook breaded zucchini slices in batches until golden brown, 1 to 3 minutes per side. Serve with the tomato dipping sauce alongside.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 48.3 g, Cholesterol 0.2 mg, Fat 52.8 g, Fiber 13.6 g, Protein 12.8 g, SaturatedFat 10.5 g, Sodium 2039.8 mg, Sugar 16.3 g

PORTOBELLO MUSHROOM BURGER WITH SPICY AVOCADO SAUCE



Portobello Mushroom Burger with Spicy Avocado Sauce image

Even carnivores will give this hearty burger the thumbs up.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 50m

Number Of Ingredients 10

4 large portobello mushrooms, stems removed
1 tablespoon olive oil
Coarse salt and ground pepper
1 ripe avocado, pitted, peeled, roughly chopped
1 tablespoon spicy brown mustard
1 tablespoon horseradish
1 tablespoon fresh lime juice
1 jalapeno chile, finely chopped (ribs and seeds removed, for less heat), if desired
4 soft rolls, split horizontally
1 beefsteak tomato, cored and thinly sliced

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with oil and 2/3 cup water; season with salt and pepper. Arrange stemmed side down; cover loosely with foil. Roast until tender, 30 to 45 minutes.
  • Meanwhile, in a medium mixing bowl, mash avocado with a fork. Stir in mustard, horseradish, and lime juice. Fold in jalapeno season with salt and pepper.
  • Toast rolls. Dividing evenly, layer each bottom half with tomato and portobello, and each top half with avocado mixture.

Nutrition Facts : Calories 374 g, Fat 15 g, Fiber 6 g, Protein 11 g

PORTOBELLO MUSHROOM BURGER WITH SPICY AVOCADO SAUCE



PORTOBELLO MUSHROOM BURGER WITH SPICY AVOCADO SAUCE image

Categories     Sandwich     Mushroom     Roast     Vegetarian     Quick & Easy     Lunch

Yield 4 servings

Number Of Ingredients 10

4 large portobello mushrooms, stems removed
1 tablespoon olive oil
Coarse salt and ground pepper
1 ripe avocado, pitted, peeled, roughly chopped
1 tablespoon spicy brown mustard
1 tablespoon horseradish
1 tablespoon fresh lime juice
1 jalapeno chile, finely chopped (ribs and seeds removed, for less heat), if desired
4 soft rolls, split horizontally
1 beefsteak tomato, cored and thinly sliced

Steps:

  • 1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with oil and 2/3 cup water; season with salt and pepper. Arrange stemmed side down; cover loosely with foil. Roast until tender, 30 to 45 minutes. 2. Meanwhile, in a medium mixing bowl, mash avocado with a fork. Stir in mustard, horseradish, and lime juice. Fold in jalapeno season with salt and pepper. 3. Toast rolls. Dividing evenly, layer each bottom half with tomato and portobello, and each top half with avocado mixture.

BAKED CITRUS WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE



Baked Citrus Wings with Spicy Avocado Greek Yogurt Dipping Sauce image

No need to deep-fry these pineapple-glazed wings: Bake them up and dip them in an avocado-jalapeno sauce.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 14

1/4 cup plain Greek yogurt
1 avocado, halved, pitted and flesh scooped out
1 jalapeno, stemmed, seeded and chopped
Juice of 2 limes
Kosher salt
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
1/2 cup pineapple preserves
2 teaspoons finely grated fresh ginger
Juice of 2 limes
Juice of 2 oranges
Pinch of cayenne pepper
2 scallions, thinly sliced

Steps:

  • Combine the yogurt, avocado, jalapeno, lime juice, 2 tablespoons water and 3/4 teaspoon salt in a blender and puree until smooth.
  • Preheat the oven to 425 degrees F. Generously oil 2 rimmed baking sheets.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  • While the wings cook, combine the pineapple preserves, ginger, lime juice, orange juice, cayenne and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 8 minutes.
  • Transfer the baked wings to a large bowl and toss them with the citrus glaze and scallions. Serve with the dipping sauce.

BLT WITH AVOCADO & SPICY SAUCE



BLT with Avocado & Spicy Sauce image

Oh, the spread on this sandwich is bursting with flavors! The cilantro and serrano chili are a great combination with a kick. Avocado adds a nice creaminess to the BLT. A great summertime sandwich!

Provided by veronica morales

Categories     Sandwiches

Time 50m

Number Of Ingredients 14

4 slice whole grain bread, toasted
2 slice cheddar cheese
6-8 slice avocado
8 slice bacon
4 slice large tomato
4 lettuce leaves, torn in pieces
FOR SPICY MAYONNAISE
2 Tbsp lite mayonnaise
2 tsp finely chopped cilantro
2 tsp finely chopped serrano chile
1/2 tsp garlic salt
1/2 tsp onion salt
1/4 tsp black pepper
1 tsp lemon juice

Steps:

  • 1. While bacon is frying, slice vegetables for sandwich and set aside. Move bacon to paper towels to drain when crispy.
  • 2. Place bread in toaster & mix mayonnaise with seasonings, stir well.
  • 3. Dress & build sandwich, enjoy!

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE



GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE image

Number Of Ingredients 16

1 pound shrimp, peeled and deveined
1 juice of 1 lime
3 tablespoons olive oil
2 cloves garlic minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1 avocado
1/4 cup lowfat greek yogurt
1 clove garlic minced
1 juice of lime
2 tablespoons cilantro
1 salt and pepper to taste

Steps:

  • In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  • Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.
  • To make the creamy avocado cilantro sauce add the avocado, greek yogurt, garlic, lime and cilantro. Pulse in a food processor until smooth. Add salt and pepper to taste. Serve immediately with shrimp.

SPICY AVOCADO TARTAR SAUCE



Spicy Avocado Tartar Sauce image

I am not sure where I got this recipe from but it was not on here. I do have this name jotted down as the author of the recipe. Frank P. Melodia. I have made this several times over the past few years to go along with the Smoked Salmon and Crab Cakes several times and it is wonderful.

Provided by Chef Jeff Garland

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon wasabi powder (or 1/2 tsp. cayenne and 1/2 tsp. Old Bay Seasoning)
1 tablespoon water
1/2 cup mayonnaise
1 ripe avocado
1 1/2 tablespoons dill pickle relish
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon lime juice

Steps:

  • Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.
  • Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.

Nutrition Facts : Calories 203.3, Fat 17.2, SaturatedFat 2.5, Cholesterol 7.6, Sodium 274.4, Carbohydrate 13.6, Fiber 3.6, Sugar 2.3, Protein 1.3

SALMON WITH SPICY AVOCADO SAUCE



SALMON WITH SPICY AVOCADO SAUCE image

Categories     Fish     Bake     No-Cook     Avocado

Number Of Ingredients 10

2 salmon fillets
1 avocado
1 cup mayonnaise
Juice and zest of one lime
1 packet Splenda
1 seeded and stemmed jalapeno
Basil
Cumin
Tabasco
1/4 cup skim milk

Steps:

  • Cook salmon at 375 degrees for 25 minutes. Pulse avocado, mayo, lime juice and zest, Splenda, jalapeno, basil, cumin, Tabasco, and milk in food processor and serve over cooked salmon.

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