For a fresh addition to your next batch of tacos, try this Avocado-Lime Cream. It’s part of a quick and zesty recipe for Ancho Chicken Tacos with Cilantro Slaw in the May issue of Cooking Light.
This sauce is incredibly easy. Simply blend the following ingredients together:
- 1 T lime juice
- 1/4 cup sour cream (I used plain Greek yogurt instead, and it was great)
- 2 T milk
- 1/2 ripe avocado
This recipe was perfect for one of the sunny evenings we’ve been lucky to have this week. Ah, summer and fresh meals and warm weather! I love it. I even think the Avocado-Lime Cream would be a delicious chip and veggie dip for one of those upcoming summer parties…
Summer, summer, summer. I’m a bit obsessed. Can you tell?