Attention, taco fiends! If you like guac, you will love this new delectable creation on tacos, burritos, chips, or on a spoon as you shovel it into your mouth.
I recently came across the ideas of “cilantro cream” and “avocado mousse” while looking at taco recipes, and long story short, I ended up kind of combining them into something I’m calling Crema Verde. It contains all the delicious things–avocado, sour cream, tomatillos, green onions, jalapeños, lime juice–so it can only be delicious!!! And it’s easy to make.
Here’s what to do. First, gather your ingredients:
6-7 large tomatillos, 2 ½ small-diced and the remaining roughly chopped
1-2 jalapeños, finely diced, and seeded according to your desire for heat
1-2 fat green onions, roughly chopped
¾ c. cilantro leaves
1 ripe avocado, peeled, halved, and pitted
2 T. olive oil (I used Locavore’s buttery California Arbequina Olive Oil)
2 T. lime juice
1/3 c. sour cream
Freshly ground black pepper
Step 1: Place the small-diced tomatillos, the diced jalapeño(s), and a generous pinch of salt into a medium sized bowl, and stir to combine. Leaving these out of the food processor will give your crema some crunch and texture.
Step 2: Place the rough-chopped tomatillos, green onions, and cilantro into the food processor and pulse 3-4 times, until sauce-y. Add avocado, olive oil, lime juice, sour cream, and salt, and pulse until smooth.
Step 3: Scoop the contents of the food processor into the bowl with the tomatillos and jalapeños and mix well. Taste and adjust seasoning, adding black pepper and salt as needed.
Step 4: Serve with tacos or tortilla chips. Or on scrambled eggs. Or a burger. Hell, I won’t judge if you put your face in the bowl and lap it up like a thirsty dog.
For maximum enjoyment, serve with little cubes of queso fresco! Fatty goodness!
Couldn’t decide between soft or crunchy tacos, so I had one of each.
Let me know what you think!!!!
Recipe PDF HERE