My Go-To Creamy Sauce For Mexican-Inspired Dishes
If you keep a container of cilantro lime crema in the fridge, taco night basically plans itself. 🙌🏻 This zesty sauce stirs together in five minutes with just five everyday ingredients, yet its cool, citrusy punch instantly wakes up everything from crispy carnitas to a platter of roasted veggies. I’m especially fond of spooning it over our flaky grilled fish tacos where the bright lime cuts through the rich, smoky chili rub.
During recipe testing, I found that pulsing the ingredients in a food processor lead to a more enjoyable, smoother texture compared to chopping everything by hand.
Mexican crema is a thick, slightly sour cream that is made from cultured heavy cream. It’s often used as a condiment in Mexican cuisine, such as on tacos, burritos, or enchiladas, though it’s great as a dip for chips too.
In the summer, I make this about once or twice a month. This last time I ended up using the leftovers as a dressing for my crunchy homemade coleslaw and it worked beautifully!
If the crema is too thick, whisk in a teaspoon of water or milk. Too thin? Add an extra spoonful of sour cream. Aim for a texture that drizzles off a spoon in a slow ribbon.
Ari’s Best Tips!
- For the richest taste, use whole fat sour cream.
- Use fresh lime juice. Non-negotiable! Don’t forget fresh lime zest.
- Don’t toss the tender cilantro stems: They’re loaded with flavor and blend just as easily as the leaves—less waste, more cilantro flavor. Skip the tough bottom inch.
- Let the crema sit for 20–30 minutes to deepen the flavor, then give it a final stir.
Storage Tip
I like to transfer the sauce to a squeeze bottle which makes it easier to add to everything. Alternatively, you can store it in a tightly sealed jar.
Quick Ways to Put Cilantro Lime Crema to Work
Gosh, I feel like I could share a dozen different Tex-Mex or Mexican-inspired recipes that are fantastic with crema drizzled on top. But you already know it’s incredible with tacos, burritos, nachos, and used as a dressing for salads and grain bowls.
It’s also just a really simple sauce to make on the fly when you want to elevate simple grilled meats or chicken.
If you’re looking for a few easy-to-make recipes – like right now, for dinner tonight – make crispy chicken taquitos, a batch of fresh pico de gallo, and a classic margarita with Cointreau. There, dinner is done.
Whip up a batch of this creamy taco sauce today, then enjoy all week long! An instant favorite, and I can’t wait to hear what you think.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Cilantro Lime Crema (Fish Taco Sauce)
Equipment
Ingredients
- ⅔ cup (160g) sour cream or Mexican crema if you can find it
- ½ cup loosely packed cilantro leaves
- 1 garlic clove finely chopped
- 1 lime zested and juiced
- Pinch of Kosher salt
Instructions
- Make the cilantro lime crema. If making in a blender, place ⅔ cup (160g) sour cream or Mexican crema, ½ cup loosely packed cilantro leaves, 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 leftovers airtight up to 5 days (crema keeps well in a squeeze bottle).
- Tips: Use fresh lime juice for best flavor. Greek yogurt can replace sour cream, though the sauce will be thicker and tangier.
Nutrition
Photography by Jo Harding.
Would you be so kind as to let me know if the nutritional info is for one or two tablespoon?
Sorry, I know not everyone is concerned with calories, but I’m working very hard on attaining a healthy weight.
Thank you,
Nancy
Hi Nancy! It’s about ~2 tablespoons per serving. Enjoy! xo, Ari
Thank you very much!
I used this recipe to recreate the tacos an ex used to make. SO yummy. Simple, and worth keeping! I’m gonna make more tonight! Thank you for posting!
Fantastic! Love that you’re enjoying. Cheers, Ari
What’s the consistency supposed to be? My mix is like water.
Hi Stephen! If you want the sauce to be thicker, you can simply blend in additional sour cream. Even just whisking in a little bit at the end can make it thicker. I like it to be very pourable, but that’s personal preference.