Avocado Cream Sauce

Avocado Cream Sauce

This cool and refreshing sauce is the perfect accompaniment to Mexican-inspired dishes.  It’s easy to make and lasts for about two weeks in the refrigerator.

Avocado Cream
Makes about 1 1/2 cups

For a thinner sauce, stir in addtional milk until desired consistency. Season, to taste, with salt and pepper.

1 medium ripe avocado, peeled, pitted, and cut into chunks
1 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons milk
2 tablespoons fresh cilantro, chopped
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cumin
Pinch red pepper flakes

Place avocado, sour cream, lime juice, milk, cilantro, salt, pepper, cumin and red pepper flakes in a food processor and process until smooth.

Cover and refrigerate.

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Comments

  1. Andria, when you made this on Charlotte Today you said the Avocado cream had cumin in it but I don’t see that in the posted recipe. Is there cumin and if so, how much? The shrimp tacos sound delicious – can’t wait to try this recipe. Thank you…

    • Hi Jayne,
      Just add 1/4 teaspoon cumin to the avocado sauce. It will add a little smokiness in the background. I hope you enjoy the tacos.

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