Meet the condiment you’ll want on everything: silky avocado crema that blends in seconds yet tastes like you fussed for ages. Ripe avocado and tangy sour cream whip into a swoon‑worthy green cloud, brightened with fresh lime and garlic. I have tested this recipe dozens of times and it is delicious with everything. Drizzle it over spicy mains (tacos, burritos, quesadillas, even a spicy seafood aguachile!) to tame the heat, use it as a dip for crunchy snacks, or spread it onto sandwiches for an instant flavor upgrade. One batch, endless wins.
This creamy avocado sauce is a great alternative to guacamole, but with a lot of the same characteristics. Make a batch today, store in a fridge, then enjoy throughout the week! My favorite pairings? Mexican avocado crema spooned generously over spicy chorizo tacos or meltingly tender braised beef!
Why You’ll Love It
- Restaurant‑style texture: The avocado’s natural fat emulsifies with sour cream for an ultra‑velvety spoon‑coat that rivals any taquería sauce.
- Lightning‑fast: Five minutes in the blender (or a good whisk!) and you’re done—no cooking, no chilling.
- Plays well with others: From zesty Baja‑style grilled fish tacos to crispy sweet‑potato fritters, this crema brings cool, creamy balance to bold flavors.
If you are a fan of quick and easy sauce recipes, especially those that lean Mexican, you’d probably like this cilantro lime crema with sour cream or my smoky poblamo crema as well.
Ari’s Tips For Success
- Use truly ripe avocado—a gentle squeeze should yield slightly.
- Minimize air: Press plastic wrap directly on the surface before sealing the container to slow browning. If it does turn a little brown, just give it a stir before serving.
- Flavor develops: The garlic intensifies after a night in the fridge–plan accordingly.
- Adjust thickness: Too thick? Splash in milk or water, 1 tsp at a time. Too thin? Blend in another spoonful of sour cream or mayo.
A Blender Makes This so Quick and Easy! 💃🏻
Pro tip: A personal blender makes the sauce extra airy, but a mini food processor or even a fork + bowl gets the job done.
Storage
Leftovers: Refrigerate in an airtight container with plastic wrap pressed onto the surface for 4–5 days.
Freeze in ice‑cube trays up to 2 months; thaw overnight in the fridge, then stir smooth. A little surface browning? Just give it a stir—it’s still great.
How To Ripen Avocados Quickly
- Paper bag + banana: Seal avocados in a paper bag with a ripe banana (or apple); ethylene gas softens them in 24–36 hrs.
- Warm spot: Park the bag on top of the fridge or near a sunny window (about 70–75 °F) to speed things up.
- Fridge when ready: Once they yield to gentle pressure, refrigerate to hold peak ripeness 2–3 days.
- Skip the oven: Heat won’t ripen–just ruins flavor and texture.
Delicious Ways To Serve
- Perfect taco topper! Enjoy on tacos, burritos, enchiladas, or layer with crisp pico de gallo for the easiest nachos ever.
- Breakfast: Spoon over smoked salmon tacos with cream cheese!
- Quick dip: Pair with French fries, nachos, black bean quesadillas, or anything that would benefit from a creamy dip.
- Salad upgrade: Thin with lime juice and toss into a vibrant Santa Fe Salad.
How To Store
Keep any leftover crema in an airtight container for 4-5 days. If preferred, you can freeze it in small containers for up to 2 months.
Between this creamy taco sauce and my homemade cilantro crema, I pretty much always have one on standby for taco night! Can’t wait to hear what you think–please be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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The Creamiest Avocado Crema For Tacos, Salads, & More
Equipment
Ingredients
- ⅔ cup sour cream
- ½ large ripe avocado peeled
- 1 large garlic cloves finely chopped
- 1 lime zested and juiced
- Pinch of Kosher salt
- Milk optional, for thinning out crema
Instructions
- Make the avocado lime crema. If making in a blender, place ⅔ cup sour cream, ½ an avocado, 1 garlic clove, lime zest and juice, and a pinch of Kosher salt in the bowl of a blender, then process until very smooth. Otherwise, whisk together all ingredients until smooth. Cover and refrigerate until needed.
Notes
- Storage: Refrigerate airtight with plastic wrap pressed on the surface for 4–5 days. Stir before serving.
- Freezing: Freeze in ice cube trays up to 2 months. Thaw overnight and stir smooth.
Nutrition
Photography by: Megan McKeehan
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