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Taco Cart Green Sauce

The creamy green sauce from the best taco carts — avocado, charred tomatillo, and serrano with a cottage cheese and yogurt base for protein and body. About 0.3g sat fat per serving.

MexicanServes 1040msauce
Servings10

Ingredients

1 large ripe avocado (~150g)
100g fat-free Greek yogurt
75g low-fat cottage cheese (small curd)
4 tomatillos (~200g), husked and rinsed
2 serrano peppers
4cloves garlic, unpeeled
1bunch cilantro (~40g), stems and all
2tbsp fresh lime juice
0.5tsp MSG
0.5tsp fish sauce (optional)(optional)
0.5tsp toasted cumin, ground
0.25tsp smoked paprika
0.5tsp kosher salt (adjust to taste)

Method

  1. 1

    Blend 75g low-fat cottage cheese in a food processor or with an immersion blender for 60–90 seconds until completely smooth. Add 100g fat-free Greek yogurt and the avocado flesh. Blend until uniform.

  2. 2

    Char the tomatillos, serrano peppers, and unpeeled garlic cloves in a dry cast iron skillet over high heat, turning occasionally, until blackened in spots and softened on all sides — about 5–8 minutes. The tomatillos should be collapsing. Let cool slightly, then peel the garlic.

  3. 3

    Add the charred tomatillos, serranos, and peeled garlic to the blender along with the entire bunch of cilantro (stems included, roughly chopped), 2 tbsp lime juice, ½ tsp MSG, ½ tsp fish sauce, ½ tsp toasted cumin, and ¼ tsp smoked paprika. Blend until smooth but slightly textured — you want a pourable sauce, not a purée.

  4. 4

    Taste and adjust with up to ½ tsp kosher salt, more lime juice, or another serrano for heat. If too thick, thin with cold water a teaspoon at a time.

  5. 5

    Refrigerate at least 20 minutes before serving. The charred flavors meld and the sauce thickens slightly. Stir before serving.