Avocado Chimichurri – easy sauce recipe for tacos and beyond
Does your taco need a little oomph? Have no fear, avocado chimichurri is here. This luscious, herbaceous sauce is studded with cubes of avocado and will take any taco, tostada, burrito or bowl to the next level.
Reasons why I think you’ll love avocado chimichurri:
- I’ve never met a chimichurri I didn’t love. But the addition of avocados!? Makes it SO much better.
- This is different than your average taco sauce! I love a creamy chipotle sauce or traditional salsa, but this is way different than either. It’s a green sauce that is tangy, luscious and a tiny bit spicy.
- Avocado chimichurri is very versatile! It is the perfect topping for any taco, grilled chicken breast, pork chops, skirt steak or chicken thighs.
- It’s nutritious baybay! One creamy avocado boasts at least 20 grams of healthy fats and the fresh herbs (cilantro and parsley) contain a variety of powerful phytonutrients.
What you’ll need to make this avocado chimichurri recipe:
Avocados: my best tip for buying avocados is to buy an underripe, hard avocado and let it ripen to perfection on your counter at home. That way, you avoid the avocados getting thrashed around at the grocery store. Buying ripe avocados is always a risk but I’ve never had the inside of an underripe avocado that ripened in my own kitchen be bruised or brown!
Jalapeño: finely minced jalapeño pepper adds subtle heat to the chimichurri. If you’re sensitive to spice you can omit!
Red pepper flakes: just a pinch adds another layer of heat that’s different than the jalapeño. You can find red chili flakes in the spice aisle of the grocery store.
Salt and pepper: I recommend kosher salt or sea salt and fresh cracked black pepper.
Garlic: one clove of raw garlic, roughly chopped is enough to give the sauce flavor and garlicky bite.
Cilantro: fresh cilantro adds fabulous, herbaceous flavor to the sauce. If you’re a cilantro hater, omit it and add more parsley.
Parsley: a staple ingredient in traditional chimichurri, parsley offers fresh, slightly peppery flavor. I like flat-leaf parsley (as opposed to curly parsley).
Red wine vinegar: you can find red wine vinegar in the baking aisle of the grocery store with the other oils and vinegar.
Olive oil: use a great-quality extra virgin olive oil for this chimichurri- I like the Kirkland brand from Costco or this one!
How to make:
Cube the avocado and squeeze it with lime to prevent browning. Place avocado, jalapeño and red pepper flakes in a medium bowl.
In a food processor or blender, combine the cilantro, parsley, salt, pepper, garlic and red wine vinegar, pulsing to combine- about 15-30 seconds. Add the olive oil and process again until smooth, scraping down the sides as needed.
Pour the chimichurri onto the avocado and toss everything to combine.
Serve on tacos, tostadas, grilled vegetables or any type of protein!
Expert tips and variation ideas:
- Use a high-powered blender or food processor to get the chimichurri mixture silky smooth.
- Use avocados that are still ever so slightly underripe. The outside should be dark green and quite firm with just a little give. This helps the avocado maintain nice chunks instead of getting mushy.
- It’s a good idea to hit the avocado with a spritz of lime juice or lemon juice immediately after cubing it to prevent browning.
- Prep a batch of this Instant Pot shredded beef or grab a pack of the premade carnitas from Costco to pair with this avocado chimichurri sauce for a quick dinner!
FAQs
These shredded beef tostadas (pictured). Or chimichurri bowls. Or chicken tacos, fish tacos, flank steak or nearly any type of protein. It’s also delicious spooned over grilled portobello mushrooms, bell peppers and red onion.
Either omit the jalapeño pepper and red pepper flakes entirely, or use less! As written, this recipe is not all that spicy, maybe a 1.5/5.
Store leftover avocado chimichurri in an airtight container in the fridge for up to 3 days.
Yes, white wine vinegar or apple cider vinegar are great substitutions.
If you love this avocado chimichurri you’ll love these other sauces!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Avocado Chimichurri Recipe
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Condiment
- Method: Blend
- Cuisine: Mexican
- Diet: Vegan
Description
Tons of fresh herbs, olive oil, red wine vinegar and avocado combine to make an avocado chimichurri that is sensational on nearly anything!
Ingredients
- 2 large avocados, cubed
- 1/2 lime, juice of
- 1 small jalapeño, minced
- pinch red pepper flakes (optional)
- 1 cup cilantro
- 1 cup parsley
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic
Instructions
- Cube the avocado and squeeze it with lime juice to prevent browning, tossing gently coat the cubes. Place avocado, jalapeño and red pepper flakes in a bowl.
- In a food processor or blender, combine the cilantro, parsley, salt, pepper, garlic and red wine vinegar, pulsing to combine- about 15-30 seconds. Add the olive oil and process again until smooth, scraping down the sides as needed.
- Pour the chimichurri onto the avocado and toss everything to combine.
- Serve on tostadas, tacos, burritos, bowls or any protein.
Notes
Refer to above blog post for answers to frequently asked questions, expert tips and variation ideas.
Nutrition
- Serving Size: 1/3 cup
- Calories: 165
- Sugar: 0.4 g
- Sodium: 205.2 mg
- Fat: 16.5 g
- Carbohydrates: 5.5 g
- Fiber: 3.7 g
- Protein: 1.4 g
- Cholesterol: 0 mg
