Forget Sour Cream: Use This Easy Avocado Crema On Your Mexican Dishes Recipe

I just made an Avocado Lime Cream that made me toss my jarred sauces because tacos will never be the same.

I’m obsessed with this avocado crema because it fixes every taco flop I’ve had. I kept ruining the balance, sour cream was heavy and bland, until I found bright Avocado Lime Cream that actually sings.

It’s silky and tangy, with ripe avocados and fresh lime juice cutting through greasy bites. I call it my go-to Avocado Taco Sauce Recipe for nights when I want drama without fuss.

It stains shirts, leaves people asking for more, and makes even burned tortillas taste intentional. Totally messy.

But once you try it, there’s no going back. Worth the stains and the kitchen arguments

Ingredients

• Avocado: creamy base that makes it rich and totally silky.
• Greek yogurt: tangy creaminess and a protein boost, keeps it bright.
• Plain dairy free yogurt: same tang, great for vegans, lighter feel.
• Lime juice: bright zip that wakes everything up, cuts richness.
• Water: thins it out so it’s spoonable, not gloppy.
• Garlic: punchy hit of savory, don’t skip it if you like bold.
• Cilantro: fresh, herby lift; basically the green heart of this.
• Jalapeño: adds heat and fresh peppery notes, seed for milder.
• Kosher salt: brings out all the flavors, simple but crucial.
• Black pepper: subtle spice and a little nutty bite.
• Olive oil: makes it silkier and a touch luxe, optional.
• Cumin: warm, earthy hint that’s low key but tasty.

Ingredient Quantities

• 2 ripe avocados, peeled and pitted
• 1/2 cup plain Greek yogurt (or 1/4 cup plain dairy free yogurt for a vegan option)
• 3 tablespoons fresh lime juice (about 1 large lime)
• 2 tablespoons water, more if needed to thin
• 1 small garlic clove, roughly chopped
• 1/2 cup fresh cilantro leaves, packed (stems removed if you don’t like them)
• 1 small jalapeño, seeded for less heat, roughly chopped, optional
• 1/2 teaspoon kosher salt, adjust to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil, optional for silkier texture
• 1/4 teaspoon ground cumin, optional but adds a nice warm note

How to Make this

1. Cut the avocados in half, remove the pits and scoop the flesh into a blender or food processor.

2. Add the Greek yogurt (or dairy free yogurt if you want it vegan), fresh lime juice, chopped garlic, cilantro leaves, and the jalapeño if you’re using it.

3. Sprinkle in the kosher salt, black pepper, and the cumin if you chose to include it.

4. Pour in the 2 tablespoons of water and the tablespoon of olive oil if you want a silkier texture.

5. Pulse or blend until mostly smooth, stopping to scrape down the sides with a spatula so everything gets mixed evenly.

6. Check the thickness; if it’s too thick, add more water a teaspoon at a time until you reach a pourable but creamy crema.

7. Taste and adjust: add more salt, lime juice, or pepper as needed. If it tastes flat, a little extra lime will brighten it up.

8. Transfer to a bowl or jar, press a piece of plastic wrap directly on the surface to prevent browning if you’re not using it right away.

9. Chill for at least 15 minutes so flavors marry, then serve on tacos, burrito bowls, grilled veggies, or any Mexican dish you want to fancy up.

Equipment Needed

1. Blender or food processor — for smooth crema, a small one works fine
2. Cutting board — you’ll want a stable surface to halve the avocados and chop stuff
3. Chef’s knife — sharp, for halving avocados, chopping garlic, jalapeño and cilantro
4. Measuring spoons and a tablespoon — for salt, pepper, cumin and the oil
5. Measuring cup or small liquid measure — for the yogurt, lime juice and water
6. Rubber spatula — to scrape down the sides so everything blends evenly
7. Bowl or jar plus plastic wrap — to store and press on the surface so it doesn’t brown if you’re not serving right away

FAQ

Forget Sour Cream: Use This Easy Avocado Crema On Your Mexican Dishes Recipe Substitutions and Variations

Some quick swaps that work well, try these if you need them

• Plain Greek yogurt: sour cream for same tang and texture, Mexican crema for a more authentic finish, or full fat coconut yogurt for a dairy free option
• Fresh lime juice: lemon juice in a pinch, white wine vinegar for bright acidity, or a splash of apple cider vinegar if that’s what you have
• Fresh cilantro: flat leaf parsley for a milder herb note, chopped basil for a sweeter twist, or omit and add extra lime for freshness
• Jalapeño: serrano pepper for more heat, poblano for milder smoky flavor, or use a pinch of red pepper flakes if you want heat without chopping

Pro Tips

1) Keep the avocado cold until you’re ready to blend. Warmer fruit gets mushy faster and can turn a bit brown. If you’re prepping in advance, leave the halves with the skin on, squeeze a little extra lime over the exposed flesh and press plastic wrap right on top. It slows browning and keeps the color nicer.

2) Add the water a teaspoon at a time while blending instead of dumping it in. It’s way easier to thin the crema slowly so you don’t overshoot and end up with soup. If it gets too thin, a small extra chunk of avocado fixes it faster than trying to evaporate moisture.

3) Toast the cumin very lightly in a dry pan for 20 to 30 seconds before measuring it. It wakes up the spice and gives the crema a warmer, more complex flavor. Don’t burn it though, cuz burnt cumin tastes bitter.

4) If you want a super bright, fresh flavor, zest the lime before juicing it and add just a pinch of zest to the blender. Also, taste for salt after you’ve added the yogurt and lime. Dairy and acid change how salty things feel, so you might need a bit more or less than you expect.

Forget Sour Cream: Use This Easy Avocado Crema On Your Mexican Dishes Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I just made an Avocado Lime Cream that made me toss my jarred sauces because tacos will never be the same.

Pin

Servings

4

servings

Calories

179

kcal

Equipment: 1. Blender or food processor — for smooth crema, a small one works fine
2. Cutting board — you’ll want a stable surface to halve the avocados and chop stuff
3. Chef’s knife — sharp, for halving avocados, chopping garlic, jalapeño and cilantro
4. Measuring spoons and a tablespoon — for salt, pepper, cumin and the oil
5. Measuring cup or small liquid measure — for the yogurt, lime juice and water
6. Rubber spatula — to scrape down the sides so everything blends evenly
7. Bowl or jar plus plastic wrap — to store and press on the surface so it doesn’t brown if you’re not serving right away

Ingredients

• 2 ripe avocados, peeled and pitted

• 1/2 cup plain Greek yogurt (or 1/4 cup plain dairy free yogurt for a vegan option)

• 3 tablespoons fresh lime juice (about 1 large lime)

• 2 tablespoons water, more if needed to thin

• 1 small garlic clove, roughly chopped

• 1/2 cup fresh cilantro leaves, packed (stems removed if you don't like them)

• 1 small jalapeño, seeded for less heat, roughly chopped, optional

• 1/2 teaspoon kosher salt, adjust to taste

• 1/4 teaspoon ground black pepper

• 1 tablespoon extra virgin olive oil, optional for silkier texture

• 1/4 teaspoon ground cumin, optional but adds a nice warm note

Directions

• Cut the avocados in half, remove the pits and scoop the flesh into a blender or food processor.
• Add the Greek yogurt (or dairy free yogurt if you want it vegan), fresh lime juice, chopped garlic, cilantro leaves, and the jalapeño if you’re using it.
• Sprinkle in the kosher salt, black pepper, and the cumin if you chose to include it.
• Pour in the 2 tablespoons of water and the tablespoon of olive oil if you want a silkier texture.
• Pulse or blend until mostly smooth, stopping to scrape down the sides with a spatula so everything gets mixed evenly.
• Check the thickness; if it’s too thick, add more water a teaspoon at a time until you reach a pourable but creamy crema.
• Taste and adjust: add more salt, lime juice, or pepper as needed. If it tastes flat, a little extra lime will brighten it up.
• Transfer to a bowl or jar, press a piece of plastic wrap directly on the surface to prevent browning if you’re not using it right away.
• Chill for at least 15 minutes so flavors marry, then serve on tacos, burrito bowls, grilled veggies, or any Mexican dish you want to fancy up.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 126.1g
• Total number of serves: 4
• Calories: 179kcal
• Fat: 15.15g
• Saturated Fat: 2.45g
• Trans Fat: 0g
• Polyunsaturated: 1.25g
• Monounsaturated: 9.85g
• Cholesterol: 2.5mg
• Sodium: 165mg
• Potassium: 426mg
• Carbohydrates: 8.9g
• Fiber: 5.23g
• Sugar: 2.78g
• Protein: 4g
• Vitamin A: 125IU
• Vitamin C: 11.25mg
• Calcium: 39mg
• Iron: 0.48mg