Pico De Gallo and Avocado Crema Salsa


I’m gearing up to post these delicious Paleo and SCD fish tacos and wanted you to have the essential sauce recipes first. Of course you can always buy a ready made pico de gallo or avocado salsa to put on these tacos, but fresh and homemade is always best in my opinion.

You can make the pico the night before to save time the night you are making the tacos. It’s actually better this way because the juices have a chance to all come together and enhance the flavor. The crema is best made right before serving the dish, so the avocado doesn’t brown, but can also be made the night before and blended again quickly before serving.

Oh and those chips in the photographs are grain-free, but you’ll have to wait until my cookbook is out in the Fall ’13 to get your hands on them! Sorry folks :)

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Pico De Gallo and Avocado Crema Salsa

AUTHOR: Danielle Walker - AgainstAllGrain.com


Dairy-Free Avocado Crema (makes about 1/2 cup)

1/2 cup raw cashews
3 cups water
1 small avocado
1 jalapeno, seeded for a mild flavor
1/8 cup lime juice
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Pico De Gallo (makes about 1 cup)

1 medium tomato, cut into chunks
1/4 medium red onion, cut into large chunks
1 tablespoon fresh cilantro
2 garlic cloves, peeled
1/2 jalapeno, seeded
1/2 teaspoon sea salt


For the Crema

Soak the raw cashews in boiling water for 30 minutes, or room temperature water for 6 hours.

Drain the cashews, but reserve their soaking water. Blend the cashews with 1/4 cup of the water until you have a smooth and thick cream. Add a tablespoon more water at a time if it is too thick after blending.

Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime juice, cayenne pepper, and salt.

For the Pico

Add all of the ingredients to a food processor and pulse a few times until everything is roughly chopped. Easy as that!


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  • apryl

    ok, this is about more than i can take… chips & tortillas both in this post & no recipes yet! my family is 2 months into no grain & we are big on the mexican food scene… these are 2 things we desperately need alternative recipes for. can’t wait to see what you come up with:)

  • http://mylifeinapyramid.com Heba @ My Life in a Pyramid

    Love the idea of adding cashews to make a dairy-free version of the avocado crema! I’m definitely trying this soon, and I’ve pinned 😉

  • Gail

    Thanks for the recipe. Your avocado crema was divine! Will def make this one again. I left out the jalapeno and cayenne pepper and added some cumin instead. My kids (3 & 6) loved it too! Look forward to the cracker recipe.

  • Nicole

    OMG I love avocado dip – this is gonna be great (but I think I’m going to have to add cilantro to it, as I’m kind of obsessed with that herb).
    You are amazing and brilliant, btw.

  • http://www.nojunqueliving.blogspot.com Kristina


    What a great site!!! I was wondering if you have posted the recipe for the chips yet. I looked around in your recipe section but could not find them. My husband loves and misses chips and I would like to make some for him.

    Thank you,

    • Against All Grain

      I haven’t yet! I’m still working to make them perfect. Hopefully in the next couple of weeks. They are more like thin crackers though just to warn you, but they are such a great alternative for people who miss salsa and guac!