From EatingWell: March/April 2008
Turn an ordinary taco into something special with this creamy, herb-studded sauce in place of plain sour cream. It's traditionally made with Mexican crema, a tangy-sweet cultured cream; if it's available in your area, it can be used in place of the sour cream.
- 1/2 cup reduced-fat sour cream
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon minced scallion greens
- 1 teaspoon seeded and minced serrano chile
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Per serving: 42 calories; 4 g fat (2 g sat, 1 g mono); 12 mg cholesterol; 2 g carbohydrates; 1 g protein; 0 g fiber; 86 mg sodium; 49 mg potassium.
Exchanges: 1 fat
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- Ease of Preparation
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- March/April 2008