I'm gearing up for a major Mexican food series within the next few weeks! Mexican is probably my favorite type of cuisine––I could eat it everyday. . . and in my pre-paleo days, I did. Okay, maybe not everyday––but Taco Tuesday was a regular occurrence, as was Taco Thursday (it's a thing, okay?) In high school, my cousin and I frequented our local Mexican spot, my dad would drive my brothers and I forty-five minutes away from our house for amazing tacos, and now that both my dad and I work in the city, he even found a crazy good Mexican/Southern barbeque hybrid (which is a game changer, by the way) to satisfy our need for Mexican food. Basically, I loved the cuisine so much, I needed to come up with ways to keep it in my life even though the majority of the ingredients used in it aren't paleo approved. Thanks to the incredible Otto's Cassava Flour, Mexican food is a viable option for meals now that it's possible to make tortillas and chips (more to come on this later)! This avocado crema is reminiscent of a typical Mexican crema made from sour cream––but without all the negative aspects of using dairy. This simple recipe can be used as a topping on almost anything––not just Mexican food, I even love it with my eggs in the morning!
Prep Time: 5 min Cook Time: 0 min Total Time: 5 min Yield: ~1½ cups
3 tbsp fresh lime juice
2 tsp lime zest (~1 lime)
¼ cup cold water
¾ tsp sea salt
Combine all ingredients in a food processor or blender, and process until smooth.
Serve cold and store any leftover crema in an airtight container in the fridge, and enjoy!