Pico De Gallo and Avocado Crema Salsa
I’m gearing up to post these delicious Paleo and SCD fish tacos and wanted you to have the essential sauce recipes first. Of course you can always buy a ready made pico de gallo or avocado salsa to put on these tacos, but fresh and homemade is always best in my opinion.
You can make the pico the night before to save time the night you are making the tacos. It’s actually better this way because the juices have a chance to all come together and enhance the flavor. The crema is best made right before serving the dish, so the avocado doesn’t brown, but can also be made the night before and blended again quickly before serving.
Oh and those chips in the photographs are grain-free, but you’ll have to wait until my cookbook is out in the Fall ’13 to get your hands on them! Sorry folks 
| Ingredients
Dairy-Free Avocado Crema (makes about 1/2 cup) 1/2 cup raw cashews Pico De Gallo (makes about 1 cup) 1 medium tomato, cut into chunks |
Directions
For the Crema
Soak the raw cashews in boiling water for 30 minutes, or room temperature water for 6 hours.
Drain the cashews, but reserve their soaking water. Blend the cashews with 1/4 cup of the water until you have a smooth and thick cream. Add a tablespoon more water at a time if it is too thick after blending.
Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt.
For the Pico
Add all of the ingredients to a food processor and pulse a few times until everything is roughly chopped. Easy as that!
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ok, this is about more than i can take… chips & tortillas both in this post & no recipes yet! my family is 2 months into no grain & we are big on the mexican food scene… these are 2 things we desperately need alternative recipes for. can’t wait to see what you come up with:)
Love the idea of adding cashews to make a dairy-free version of the avocado crema! I’m definitely trying this soon, and I’ve pinned
Thanks for the recipe. Your avocado crema was divine! Will def make this one again. I left out the jalapeno and cayenne pepper and added some cumin instead. My kids (3 & 6) loved it too! Look forward to the cracker recipe.
OMG I love avocado dip – this is gonna be great (but I think I’m going to have to add cilantro to it, as I’m kind of obsessed with that herb).
You are amazing and brilliant, btw.
Hi,
What a great site!!! I was wondering if you have posted the recipe for the chips yet. I looked around in your recipe section but could not find them. My husband loves and misses chips and I would like to make some for him.
Thank you,
Kristina
I haven’t yet! I’m still working to make them perfect. Hopefully in the next couple of weeks. They are more like thin crackers though just to warn you, but they are such a great alternative for people who miss salsa and guac!
Dying to know your grain-free chip recipe!!
Thanks so much for your blog! Love it!!
You said you had to perfect it, then you’d post. Anywhere near that?
Did you ever share your “tortilla” chip recipe??
no
I couldn’t get it quite right so I’m working on it now to include it in my book.
Is there a substitute for the cashews? We have allergies in our house to tree nuts …. the recipe looks FAB!!!!
Really the only sub would be dairy cream or yogurt. You could just puree the avocados without the cashew cream, but it will be less “creamy”
The avocado crema is soooooooooo stinkin’ DELICIOUS! I love it
We ate it on scrambled eggs, sauteed onions and peppers with spinach. Thank you, thank you!
I use whole eggs (whites and yolks) to make coconut flour crepes for my enchiladas… Any reason why these should just be whites?