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    Avocado Cilantro Lime Cream Sauce

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    Avocado cilantro lime cream saucePin

     

     

     

     

     

     

     

    This sauce is grain free and primal but can be paleo if you omit the sour cream. Great on  Chile Verde tacos or fish tacos. Also great on seafood or as dip.

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    Avocado Cilantro Lime Cream Sauce

    Stacey
    This is amazing on Chile Verde, chicken, fish, or seafood tacos. Great for dipping veggies too!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Total Time 2 minutes mins
    Course low carb, paleo option, primal
    Cuisine sauces and condiments
    Servings 8
    Calories 28 kcal
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    Ingredients
      

    • 1 avocado remove pitt and peel.
    • 2 tablespoon cilantro
    • ½ lime juiced
    • 3 tablespoon green salsa or 2 teaspoon hot sauce
    • 2 tablespoon organic full fat sour cream can omit if paleo.

    Instructions
     

    • Add all ingredients to blender or processor and blend until creamy.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Chile Verde taco recipe at: www.beautyandthefoodie.com/crock-pot-chile-verde/ Pin

    Nutrition

    Calories: 28kcalCarbohydrates: 2.2gProtein: 0gFat: 3gFiber: 1.4gSugar: 0g
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
    Nutrition Facts: Yield: 8, Amount per Serving: 1  tbsp, Calories: 28 Fat: 3 g Carbohydrates: 2.2 g / Net Carbs: 0.8 g Sugar: 0 gFiber: 1.4 g Protein: 0 g

    *All nutritional data are estimates based on the products I used*

    « Crock Pot Chile Verde
    Grain Free Cheese Filled Mini Meatloaf »

    Comments

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      Recipe Rating




    1. Becky Bennett says

      November 30, 2014 at 11:41 pm

      Delicious! My pork chili verde turned out pretty spicy so I left the hot sauce out of this and it was the perfect accompaniment. Still tangy from the lime and I did double it per your suggestion. Thanks. 🙂

      Reply
      • Stacey says

        December 04, 2014 at 5:01 am

        Becky, thank you trying it and letting us know how it went. You can use a milder sauce next time. Some are a little more sweet and less spicy.
        ~Stacey

        Reply
    2. Iu says

      October 31, 2014 at 12:26 am

      I use avocado as a salad dressing a lot and often use Greek or homemade full fat yogurt to make a dip. I like the idea of chili Verde to spice it up. Serving with fish tonite.

      Reply
      • Stacey says

        October 31, 2014 at 3:46 am

        Lu, I sometimes use Greek yougurt in place of sour cream in this too. I love it on fish tacos or salad. You just can't go wrong with avocado!
        ~Stacey

        Reply
    3. Roxana says

      October 14, 2014 at 4:15 am

      Hi, Stacey. This looks really tasty and refreshing, and I want to make some to go with your pale dipping chips. I’m unsure of how much lime juice is needed. “1/2” of what measure? 1/2 c. seems like way too much. Thanks for clarifying.

      Also, do you think this would thin out with some avocado oil to use as a dressing?

      Reply
      • Stacey says

        October 14, 2014 at 6:24 pm

        Roxanna, I cut a regular size lime in half and juiced the one half. If your using lime juice, then it is probably about a 1/2 tbsp lime juice. So, I meant the juice of half of a whole lime. I will word it differently, so it it is less confusing. Thanks for letting me know.
        ~Stacey

        Reply
    4. Gina B says

      August 27, 2013 at 12:28 pm

      I bet this would be awesome on a turkey burger seasoned with chile-lime. I have a good recipe somewhere for that!

      Thanks!

      Reply
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