Low Sodium Avocado Crema Beef Tacos with Fresh Pico

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Avocado Crema Beef Tacos with Fresh Pico

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Ingredients

4 servings

For the pico de gallo

3 medium roma tomatoes, seeded and finely diced
Fresh Roma Tomato Red Roma Tomato Organic Red Roma Tomato Roma Tomato Sourced For Good Organic Roma Tomato
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½ medium white onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice (from about 1 lime)
1 small garlic clove, roughly chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp water

For the beef

1 lb ground beef (80/20)
1 tbsp olive oil
½ medium white onion, finely diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp tomato paste
¼ cup water

For serving

8 small corn tortillas
lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Make the pico de gallo: combine the diced tomatoes, diced onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl and toss to combine. Set aside at room temperature while you prepare the rest of the recipe — the flavors will sharpen as it sits.
2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, salt, and water to a blender or food processor. Blend until completely smooth and pourable, about 30–45 seconds, scraping down the sides once. The crema should be thick enough to coat a spoon but thin enough to drizzle. Set aside.

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