Anti Inflammatory Avocado Crema Beef Tacos with Fresh Pico
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Learn more →Ingredients
4 servings
For the pico de gallo
- 3 medium roma tomatoes, seeded and finely diced
- 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
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
- 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
- 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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