Make some avocado crema in minutes for your taco night dinner. Bright and creamy and as spicy as you like.
Why are avocados so finicky?! You wait and wait until they are perfectly ripe, you blink and they are already past their prime. We have learned to extend their life a bit by placing some of them in the fridge when they are almost ripe. By the time the ones that didn’t make it in the fridge have been enjoyed, we still have a couple more in the coming days, ready to devour.
I’m happy to plan my meal around the ripeness of an avocado. Avocado toast, poke or sushi bowls, bruschetta, tacos – the list of uses is endless. Taco Tuesdays are usually complete with guacamole but lately, this avocado crema has become a favourite.
You can place everything in a blender or food processor. I use my little handy dandy chopper and just dump everything in. Avocado, sour cream, cilantro, lime, salt, and an optional jalapeno is all you need. I don’t use a lot of peppers so that the kids can enjoy the food. A little nub though adds just a little touch of heat without being too spicy.
This makes a great dip and is not only great on tacos but with veggies, chips or pita. So good!
- 1 avocado
- 1/2 cup sour cream
- 1 lime, juiced
- jalapeno (optional)
- Place everything into a food processor or blender.
- Adjust seasoning to taste.