These Avocado Rice Cakes with Mexican Crema will absolutely knock your socks off and blow your taste buds away.

I have had so many people ask me what I snack on because that is their biggest struggle. I try to limit my snacking as much as I can but let’s get real for a quick minute it is so hard not to sometimes. One of my favorite mid-afternoon snacks is a rice cake with something on top of it. There are lots of possibilities when it comes to what you want to put on-top. It is also guilt free and won’t weigh you down after you eat it (I hate that feeling so much).

These Avocado Rice Cakes with Mexican Creama are absolutely phenomenal and very simple to make. I like them because prep and clean up are so easy. Most of the ingredients for this recipe are already in your pantry, so you will not need to go to the store and get a lot of new ingredients.

I start by adding sour cream, jalapeño, cilantro, and sea salt to a wide mouth mason jar. I then blend with an immersion blender until smooth. Spread rice cakes with the crema, topped with slices of avocado, sprinkle with ground cumin, cayenne pepper, garlic powder and sea salt. Top with tomato and enjoy!

These are great to put out for after school snacks or perfect for sunny days at the lake and a picnic at the park. They will go fast because they are just that yummy. Let me know what you like to top your rice cakes with in the comments below!

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations!