Best Avocado Lime Cream Recipes

AVOCADO & LIME CREAM

Steps:

• Cut the avocados in half lengthways, remove the stones and peel. Put the avocado in a food processor with the lime juice, Tabasco, garlic and sea salt. Blend until you have a light, elegantly pale green cream.
• Transfer the cream to a bowl, cover and chill until ready to serve. To serve, drizzle with a little oil then scatter over the snipped chives. Serve as a dip with tortilla chips or rice crackers.

FRIED AVOCADO SLICES WITH SPICY LIME CREAM

Steps:

• In a medium bowl, combine buttermilk, hot sauce and avocado slices.
• Soak for 30 minutes.
• In a small bowl, combine the sour cream, lime juice, cilantro, red onion, jalapeno pepper, and 1/2 teaspoon of salt.
• Stir to combine.
• Chill until ready to use.
• In a medium deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
• Combine cornmeal, flour, 3/4 tsp Essence, baking powder, and the remaining teaspoon of salt in a shallow dish.
• Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
• Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side.
• Using a slotted spoon, remove slices and drain on a paper towel-lined plate.
• Season with additional Essence.
• Serve immediately with spicy lime crema and garnish with lime wedges.
• For the Essence:.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

CREAM CHEESE AVOCADO WONTONS WITH CILANTRO LIME DIPPING SAUCE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat until it reaches 350 degrees. Monitor the temperature of the oil and adjust the heat source to maintain the temperature.
• While oil heats up, whip the cream cheese with a hand mixer until fluffy and smooth. Add in the diced avocado and gently fold in with a spoon.
• In a small bowl, whisk together egg and water to create an egg wash.
• Lightly brush both sides of the wonton wrapper with the egg wash. Put about 1 teaspoon of the avocado cream cheese filling in the center of each wonton. Fold the wontons by bringing opposite corners together into the center, and repeat with the remaining corners. Pinch shut and be sure to remove any air pockets.
• Working in small batches, fry wontons in the hot oil until golden brown, about one to two minutes. Using a slotted spoon, remove the golden brown wontons from the oil and put on paper towels to drain. Serve hot.
• HowToSection Cilantro Lime Dipping Sauce Array

MEXICAN QUINOA CAKES WITH AVOCADO-TOMATO SALSA AND LIME CREAM

Steps:

• For the quinoa cakes: Break up the kidney beans slightly with a fork in a medium bowl. Add the quinoa, bell pepper, onion, garlic, lime juice, chili powder, eggs and cheese. Season with salt and pepper. Mix together with your hands or a fork until evenly combined.
• Heat the 2 tablespoons olive oil in a large nonstick skillet or griddle over medium heat until hot. Working in batches, add 1/3-cup scoops of the batter to form 4-inch quinoa cakes and cook until golden brown on the bottom, 2 to 3 minutes. Gently flip with a spatula and cook until golden brown on the other side and the quinoa cakes are cooked through and no longer sticky inside, 2 minutes. Add more oil, as necessary, to cook the remaining quinoa cakes.
• Meanwhile, make the salsa.
• For the tomato-avocado salsa: Stir together the tomato, avocado and cilantro in a small bowl. Add the lime juice, a drizzle of olive oil and tiny drizzle of honey. Season with salt and pepper and toss to combine. (See Cook's Note.)
• For the lime cream: Stir together the yogurt and lime juice in a small bowl. (See Cook's Note.)
• Serve the quinoa cakes topped with the avocado-tomato salsa and dollop with the lime cream.