Taco Salad With Homemade Avocado Crema!

I’ve always loved Taco Salads. I prefer them when I can control the ingredients and love baking shells instead of frying!

I do fry up the poblano and jalepeno rings however!

The Crema:

4 avocados, halved and scooped out

2 limes, squeezed

1/4 c cilantro

1 cup sour cream

1 clove of garlic

1/2 tsp sea salt, 1/2 tsp black pepper

Just blend it or pulse in the food processor! We store the Crema in squeeze bottles with lids in the fridge. 🙂

Back to my salad:

I usually line the bottom with refried black beans, hamburger browned with taco seasonings and then just start layering on whatever peppers, cheese, and other toppings sound great! I love how everyone can make them how they want!


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