A bold statement, I know, but after years of experimentation, I have landed upon the perfect combination of buttery avocado, pungent garlic, tangy lime juice, sea salt, dried chipotle powder (available at the Bulk Barn) and mayonnaise to top my chicken fajitas, fish tacos and even carrot sticks and cherry tomatoes.
Some will decry the absence of cilantro or fresh peppers, others the addition of mayonnaise (for a creamier texture) or chipotle (for a smoky heat), but it truly is the best I’ve had.
2 ripe avocadoes
7 mL (1-1/2 tsp) or so mayonnaise
juice of 1 lime (use a reamer and don’t be afraid to get a little rough)
2 garlic cloves, finely minced (a micro-plane works well)
sea salt to taste
dried chipotle powder to taste (start with 2 mL or 1/2 tsp)
Mash the avocado with a fork. Stir in remaining ingredients. Taste and adjust seasoning if necessary. Serve immediately.
Note: Avocado will start to brown quickly. If you are making this ahead, add the lime juice last and don’t stir in, cover and refrigerate. Before serving, stir, taste and adjust seasoning.