Creamy Jalapeño & Avocado Salsa Recipe
Ensenada, a port city on the Baja California peninsula in Mexico, is known as the birthplace of the fish taco. Over 70% of the world’s fish catch comes from the Pacific ocean, and these rich waters have been providing the perfect ingredient for the Baja fish taco for many years. The perfectly battered and seasoned flaky fish goujon nestled into a warm fresh corn tortilla, with cabbage for crunch and salsa for heat and moisture, is now served the world over and for good reason. It’s possibly one of the most perfect bites of food. Some of my favourites are from Ricky’s Fish Tacos in Los Angeles, which opened in 2009 and are still one of the staples on the taco truck scene. If you’re there, go check them out!
I wanted to share with you a really quick jalapeño and avocado salsa, which goes so brilliantly with the fish, but also brings a little heat & flavour that we know so well from Haynes. Don’t feel you have to limit this salsa to tacos only, it works so well as a dip, or served with any of your favourite meats and vegetables, and it’s not hugely expensive as you only need one avocado to yield a decent amount of salsa.
I hope you enjoy this one. All you need is a blender (I use a Nutribullet), the ingredients and 30 seconds!
1 ripe avocado
1 bunch of coriander
3 tbsp Half fat creme fraiche
2 tbsp good mayonnaise
1 lime, juiced
Pinch of Salt
- Add to a blender the avocado, coriander, creme fraiche, mayonnaise, lime juice and the Green Rings and blend well.
- Add a good pinch of salt and mix through.
This will last for 2-3 days in an airtight container in the fridge.