This is the sauce that does it all. We use it as a dressing on salads, topping on tacos and even drizzle it on our eggs. It’s perfect for basically any occasion. Tonight, I made a fresh batch and added to our fish tacos. It was dynamite!
Wash your cilantro and finely chop. This is important if you want to put in to a squeezable container. If you don’t chop it fine enough, it will clog the tip and frustrate the heck out of you.
Get your food processor out. Throw in 2 peeled avocados, the cilantro, 1 fresh squeezed lime juice, water and all of your seasonings. Put on blend and let run for 20 to 30 seconds. Remove the lid and give it a scrape down the sides and hit it again for another 15 seconds. If you put some on a spoon and it doesn’t slide off, you can add a bit more water. This will help when using as a dressing. Transfer to a squeezable condiment container or bowl and refrigerate.
The bottle will last about 2 days in the fridge before it starts to brown. If you are proactive and shake daily, you might squeeze another day or 2 out of it. Enjoy!
So, if something is good, why change? Because you always want to improve right? Well this was a hit! You are going to want to make this one. And, the crema sauce, takes this to another level. Let’s see what we need here:
1 cup sour cream
2 jumbo avocados
1 bushel cilantro
4 (or more) fresh jalapenos
1 lime, fresh squeezed
Salt to taste
1 lb of fresh large shrimp
1 cup of coconut flour (you can use almond flour if you like) you can find it on Amazon here –> https://amzn.to/3kB1M9n
2 large eggs
1 cup of unsweetened coconut flakes
1 squeeze of coconut flavored sweet drops (this is the secret weapon) find on amazon here –> https://amzn.to/3iBlPTn
Folio cheese wraps (your tortilla replacement)
In your blender, place your avocado, sour cream, cilantro, salt, squeezed lime juice, and jalapenos. Mix in blender until crema is smooth. Remove lid, give it a good stir and taste. If you need more heat or more salt, add as needed. Place lid back on and mix again. Once nice and smooth, place in fridge while prepping the shrimp.
Peel, de-vein, and wash your shrimp. Set up your batter station with a bowl with your beaten egg, coconut flour, and coconut flakes. In your egg wash, squirt 1 squirt of the coconut sweet drops. This is very powerful so be careful here. This really helps add back in the sweet flavor of coconut the unsweetened coconut doesn’t have. Place your shrimp in the coconut flour first, then the egg, and lay on the coconut. Ensure both sides get coated evenly. Place on your air fryer rack. Repeat until all of your shrimp is battered. Insert racks into your pre-heated air fryer and cook for 12 minutes at 375 degrees. Once your time is up, remove and let rest.
Microwave your folio for 1 minute 45 seconds to get it good in crunchy. If you like it softer, go less. Of course add more time to get it even crispier. Enjoy!