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Old 08-14-2017, 07:45 AM   #1
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Avocado Substitute in Tacos

I've found the great sounding Shrimp Taco recipe only the use Avocado in it.

I don't eat Avocado so I was wondering what everyone would use to be the best substitute and replace the creaminess?

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Old 08-14-2017, 08:26 AM   #2
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Sour cream
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Old 08-14-2017, 09:37 AM   #3
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I suppose you could just leave it out.
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Old 08-14-2017, 10:34 AM   #4
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I suppose you could just leave it out.
This. I don't see any need for it in a taco.

I don't eat avocado except as a dip in guacamole. I love BLT's and would never ruin one by making it a BLAT. I find avocado to be bland and the texture offputting.
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Old 08-14-2017, 10:40 AM   #5
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I like to make a mixture of sour cream, lime juice and zest and cilantro, with a bit of salt and sugar, as a creamy sauce for some tacos. I think it works well with seafood and pork.
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Old 08-14-2017, 10:55 AM   #6
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I like to mix a little adobo sauce and a little rice vinegar in plain Greek yogurt, and drizzle it over the shrimp and shredded cabbage. (If I have fresh limes, I'd rather use that than the rice vinegar) Chopped cilantro to top.

Now I want a couple of shrimp tacos.
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Old 08-14-2017, 11:08 AM   #7
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Yup, sour cream or just leave it out dragn.
+1 - now I need a shrimp taco, dang it, I don't have any shrimp!
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Old 08-14-2017, 11:33 AM   #8
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I like my tacos as simple as possible, in small 4-inch tortillas. .... main ingredient plus chopped onions/cilantro and hot sauce.
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Old 08-14-2017, 11:45 AM   #9
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I have no problem with avocado, but I also make a "sauce" with sour cream/crema, adobo from a can of chipotles, lime juice and agave. Very creamy with some spice, tang and hint of sweetness. The amounts are to taste.
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Old 08-14-2017, 01:28 PM   #10
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Dragnlaw,

I make a fruity salsa with tiny diced Mango, minced Red Onion or Green scallion & a tiny dried red chili pepper with Evoo & Lemon or Lime or a Light Vinaigrette ..

A bit of salt and pepper to taste and finely diced orange slices or Mandarines / Tangerines .. And a few fronds of minced fresh dill and toss .. Refrig for 45 mins to 1 hour or until ready to use .. Cover well ..

This would go exemplarily with the prawns or shrimp and a taco ..

Have a nice summer ..
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Old 08-14-2017, 03:19 PM   #11
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Quote:
Originally Posted by CraigC View Post
I have no problem with avocado, but I also make a "sauce" with sour cream/crema, adobo from a can of chipotles, lime juice and agave. Very creamy with some spice, tang and hint of sweetness. The amounts are to taste.

Exactly...

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Old 08-14-2017, 04:35 PM   #12
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I would make a Pico de Gallo (fresh, raw salsa) with a bit of extra lime juice and, just leave the avocado out if I didn't like avocado.
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Old 08-14-2017, 04:58 PM   #13
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Oh my goodness...

I think I'll be making Shrimp Tacos for a very long time to try all these super sounding additions!

I love avocados but as per usual I over indulged to the point my body rebelled and I haven't eaten one in a very long time. I love their creaminess and thought it went well with the recipe....

and now, guess what! I've been moving things around trying to get ready for the demolition of the bathroom - I scooped up a bunch of recipes from the table to make room for boxes and...

I can't find the recipe!!!! ARGHH!!
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Old 08-14-2017, 05:30 PM   #14
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My sister's town has a new restaurant that serves pork street tacos with a mango-pineapple slaw that are out of this world. I am planning on trying to figure that slaw out. I've been looking at recipes for it online, and since I've no starting point, I'll just have to pick one and work from there.
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Old 08-15-2017, 08:55 AM   #15
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Quote:
Originally Posted by roadfix View Post
I like my tacos as simple as possible, in small 4-inch tortillas. .... main ingredient plus chopped onions/cilantro and hot sauce.
Grew up in Southern California loving Anglo tacos. Early in a misspent youth, on an ill-advised adventure to Tijuana, I discovered among other things, the kind of tacos Roadfix describes. Had several epiphanies that weekend.

Discovered fish tacos a couple years later on a trip slightly farther south to Ensenada. A different thing altogether I think.

Always thought taco recipe an oxymoron. Rough guides at most; substitute at will.
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Old 08-15-2017, 10:06 AM   #16
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Originally Posted by skilletlicker View Post
Grew up in Southern California loving Anglo tacos. Early in a misspent youth, on an ill-advised adventure to Tijuana, I discovered among other things, the kind of tacos Roadfix describes. Had several epiphanies that weekend.

Discovered fish tacos a couple years later on a trip slightly farther south to Ensenada. A different thing altogether I think.

Always thought taco recipe an oxymoron. Rough guides at most; substitute at will.
+1..

and... I have had an epiphany or two in Tijuana also...

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Old 08-15-2017, 10:39 AM   #17
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Quote:
Originally Posted by skilletlicker View Post
Always thought taco recipe an oxymoron. Rough guides at most; substitute at will.
+2. Most recipes are like that.
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