Cinco de Mayo: Cilantro/Lime/Avocado Taco Dressing

I’m feeding 14-16 people tomorrow for Cinco de Mayo, and I hope to have a more intensive recipe to show for it next week… I’m not finishing off most of these recipes until I’m just about to serve them, and I certainly won’t have time to write anything up tomorrow!

But in the interim, I’ve made a few taco dressings.

Nice, rich, creamy

One is the Teriyaki Taco dressing I made a few blog posts back, but another is a dressing made of sour cream, avocado, cilantro and lime.

Prep Time:  5 minutes
Cook time:  None
Rest Time: Let it meld for a few hours or overnight
Serves:  I’ll find out!

Cilantro/Lime/Avocado/Sour Cream Taco Dressing

• 1 ounce cilantro, stems are fine.
• 1 large avocado, peeled, pitted, and roughly chopped
• Juice of one juicy lime
• 2 teaspoons of garlic paste
• 1/2 cup sour cream
• 1/8 teaspoon sea salt.

Place in a small but steep-sided bowl, and have at it with an immersion blender.

Reserve in fridge until use – make a day ahead for flavors to meld.

PS:  my planned menu is:  (Not counting snacks/appetizers)

• Vegetarian 3-bean chili with squash
• Soft shell taco bar with choices of:  strip steak, tempeh, chicken strips, refried beans, taco-seasoned ground beef, shredded cheese, cabbage slaw, grape tomatoes, guacamole (I purchased this), lettuce, hearts of palm, dressings, bell pepper slivers, hot sauces, sour cream
• Potato salad with celery, onion, dill, chili powder, possibly apple
• Chocolate avocado cookies
• Banana strawberry cake (okay, that’s not remotely Mexican… eh.)

This recipe is linked up at Fiesta Friday, where this week’s co-host is:  Antonia @ Zoale.com.