What makes so many Mexican dishes unique is not only the combination of fresh vegetables, piquant spices, and well-seasoned proteins but the sauces and toppings. Everything from salsas to dipping sauces finish Mexican recipes beautifully. When I make either fish or carne asada tacos, I stick with one of my favorites, an Avocado Crema.
Different from a chunky guacamole, Avocado Crema is a smooth, light cream sauce that highlights just a bit of spice and herb, but it's mellowed because of the addition of sour cream. Most Avocado Crema rely on just cilantro for a bit of seasoning, but I like to add some fresh Serrano pepper. The pepper mixed with lime juice makes the crema more full-bodied and flavorful.
Considering you'll be using the Avocado Crema on a host of dishes with several ingredients you want the topping to stand up and not get lost among the other flavors.
Makes a great fish taco sauce
On our tour of Baja cuisine, we prepared several different tacos including a Baja Shrimp Taco that's topped with a sweet corn salsa and Baja Fried Fish Taco (coming soon). Most seafood tacos are made Ensenada style (by the bay), which means a heavy coating of cream sauce. The Avocado Crema would be an ideal topping for any seafood taco.
Carne Asada Tacos
If you want to indulge in our favorite taco, the one we prepare every Cinco De Mayo (which just happens to be our anniversary) is the very best use for the crema, try it on a flank or skirt steak taco. Prepared with shredded cabbage marinated in a cumin lime vinaigrette, with melted queso fresco, the addition of the Avocado Crema makes it paradise. Pair that with a Mexican beer and I'd say you're set for the night.
Suggestions and Alternatives
- If spicy food is an irritant, you can remove the Serrano peppers and just stick with the cilantro and lime juice.
- If you want to kick up the heat, add one jalapeno with seeds to the blend.
- Make sure your avocado is perfectly ripe. If it's gone too far, you'll end up with a mildly brown crema.
- It will hold in the fridge for about four days. Add a squeeze of lime juice to preserve the freshness and color.
- Try these Cinco De Mayo inspired cocktails with the steak tacos.
- Try our other favorite creamy condiment, Spicy Sriracha Aioli.
- 2 whole avocado quality
- 1 whole serrano pepper fresh
- 4 tablespoons lime juice fresh
- 1/2 bunch cilantro chopped
- 4 tablespoons sour cream quality
- 2 teaspoons. kosher salt
- 4 tablespoons scallions chopped
- In a blender add one ripe avocado and lime juice. Blend for 10 seconds
- Next, add sour cream. Blend for 10 seconds.
- Add one Serrano (with seeds) chopped scallions and 1/2 bunch of roughly chopped cilantro.
Blend for 20 seconds.
- Transfer to medium size bowl and fold in Kosher salt.Serve immediately or place in air tight container and refrigerate.
- The Avocado Crema will hold no longer than four days.