Sometimes it's the simplest of sauces that can save the day. This past weekend I grilled up a mess of chili-spiced skirt steak tacos, and while the meat was incredibly flavorful, put together in a taco with the standard fixings, it was still missing something.
Sour cream alone wasn't delivering what I wanted, so I turned to this four-ingredient, quick cilantro cream I saw in Robb Walsh's The Tex-Mex Grill and Backyard Barbacoa Cookbook.
Not even taking the time to chop the cilantro, I threw a generous handful into the blender with sour cream, lime juice, and green onion. A quick whirl and out came a light green sauce that was cool and fresh, with enough acidity and tang to round out the tacos.
- 1 cup sour cream
- Juice of 1 lime
- 1/2 cup packed roughly chopped fresh cilantro
- 1 green onion roughly chopped, green part only
Place sour cream, lime juice, cilantro, and green onion in the jar of a blender. Puree into smooth. Transfer to a small container and refrigerate until ready to serve.