My family loves Mexican-inspired food. Growing up we had it at least once a week. Tacos were a long time favorite in my house — my mom would do some variation of tortillas, beans, cheese, and veggies. When I tell people this most are like, oh cool, and some are just aghast, asking how I could enjoy tacos or Mexican food in general without meat?! Honestly, I’ve never eaten meat, and never plan to…so I don’t really care. I recognize that cuts out a huge swath of foods that I just won’t eat. But I vegetarian-ify it, and I love them none the less. It’s easy to not really care about something if you’ve spent your whole life doing just fine without it.
There are some toppings that add to almost any taco, and this avocado-cilantro crema is one of them. There’s avocado, cilantro, chili, sour cream, greek yogurt…what’s not to love?
Avocado, cilantro, lime juice, sour cream, greek yogurt, chili in adobo sauce…everything blender ready!
I’m using the term crema loosely here. Mexican crema is not sour cream. From what I understand, crema is saltier, less formed, a little more sour, and a little creamier than sour cream. You can find it at your local grocery store if they have a large section with Mexican food products, or at your local Mexican market. I looove it.
Add this to your next taco night or dinner party — it’s pretty easy to make. It works on tacos, veggies, nachos, mixed into pastas as a sauce…it’s pretty versatile!
Tips
1. You can make this as thick or as thin as your want.
2. Chili in adobo sauce is awesome. I tend to have a can of it on hand in the pantry. The sauce is smoky, and after you open the can, the chilis last a long time in the fridge and you can cut a small part of one and add it to your beans, other whatever other dish you’re making.
3. You can replace all the sour cream with greek yogurt, or you can replace all the greek yogurt with sour cream, really whatever you prefer or have on hand. Don’t have greek yogurt? Use regular yogurt. I’m a full-fat kinda gal, it tastes better to my taste buds, but do what works best for you.
4. If you notice after a few days in the fridge that it is oxidizing (turning brown), stir in a little bit of lemon or lime juice
0.5 bunch of cilantro In your food processor or blender, put the cilantro, avocado, lime juice, garlic powder sour cream, and green yogurt in, and pulse until roughly blended. Add in the chili to how spicy you like it and the jalepeño slices. Pulse again. Then turn it on all the way, and slowly add in the water from the top to the consistency you prefer. Salt to taste and eat on top of tacos, nachos, veggies, whatever you want. Pour it/scoop it into a jar, and enjoy! It keeps in a tightly sealed container in the fridge for 3-4 days.Avocado-Cilantro Crema
1 whole, ripe avocado
2 tablespoons sour cream
2 tablespoons greek yogurt plain
1 chili in adobo sauce (or half if you don’t like spice)
2-3 pickled jalepeño slices
1 lime, juiced
1.5 tsp garlic powder
1/4 cup water
Salt to taste
The Clumsy Cook 
Wish I was there to enjoy with you.
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The avocado crema is AMAZING. It took my tacos to the next level, and it got me quite a few compliments on my “cooking skills.” I made a lactose free version in addition to the original crema by subbing in soy based versions of the sour cream and Greek yogurt. It was also fantastic.
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