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 🙂

Pico De Gallo and Avocado Crema Salsa



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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