Just another in the [getting longer by the day] list of things I didn’t know: the juice of key limes can be used pretty much interchangeably with regular lime juice.
I’d always thought key limes were “special” somehow — sweeter, maybe – associated as they are with key lime pie. Turns out they are different than their Tahitian or Persian confreres: they’re thicker skinned, with more intensely flavored flesh. I shouldn’t have underestimated their mini proportions, either — they yield a heck of a lot of juice.
Which makes them more than a fitting contender for an avocado smash up. Bring on the tortillas.