Recipe | Avocado Crema & Pico de Gallo

This week is going to be pretty interesting as far as posting goes. As most of you know we had a lovely Cinco de Mayo celebration last week, which consisted of Grilled Shrimp Taco’s but we made ALL of the fixings, as well. Don’t fret, I plan to give you all of the recipes but not in one post. Hehe. Today, we’ll start with the typical Mexican accompaniments, Avocado Crema & Pico de Gallo. 🙂


Avocado Crema

Yield 1 cup


  • 1 avocado
  • 1/2 cup sour cream
  • 1/2 clove garlic, minced
  • 1 lime, juiced
  • A good pinch of coarse salt, and freshly cracked black pepper
  • 1 tsp pickled jalapeno juice, optional


In a food processor, pulse together all ingredients. Taste, and adjust seasoning as necessary. You want a smooth consistency. 


Pico de Gallo

Yield 1 cup


  • 1 vine-ripe tomato, small dice
  • 3 Tbsp red onion, minced
  • 1/2 clove garlic, minced
  • 1 small handful fresh cilantro, chopped finely
  • 1 lime, juiced
  • 1 tsp minced jalapeno, optional
  • A good pinch coarse salt, and freshly cracked black pepper


Combine ingredients in a bowl. Let sit for 10 minutes or so before digging in to allow the salt to draw out the tomatoes moisture and to let the flavours marry together. 


My idea of spreading these out over the week, is so you can gear up for a Friday night Taco feast! Boy am I looking forward to it already! 



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