The Creamiest Avocado Crema For Tacos, Salads, & More
This avocado crema is one of those sauces I always want in the fridge. Creamy, cool, and tangy, it’s made with avocado, sour cream, lime juice, and garlic and comes together in minutes. Drizzle it over Mexican and Tex-Mex dishes, spread it on sandwiches, or use it as a dip or dressing—it’s endlessly useful and naturally gluten-free.
Servings: 6 servings (~¾ cup)
Calories: 81kcal
Equipment
Personal blender or small mixing bowl and whisk
Ingredients
- ⅔ cup sour cream
- ½ large ripe avocado peeled
- 2 Tbsp fresh cilantro, roughly chopped (plus more to taste)
- 1 large garlic clove finely chopped
- 1 lime zested and juiced
- Pinch of Kosher salt
- Milk optional, for thinning out crema
Instructions
- Make the avocado crema. Add ⅔ cup sour cream, ½ an avocado, 2 tablespoons cilantro, 1 garlic clove, the lime zest and juice, and a pinch of Kosher salt to the bowl of a blender or food processor, then process until very smooth. Taste and adjust salt and lime, then cover and refrigerate until needed.
No machine? Finely chop the cilantro and whisk everything together by hand.
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.
- Easy variations to try:
- Not a cilantro fan? Leave it out entirely.
- Add a little heat: Add a few slices of seeded jalapeño or a pinch of cayenne.
- Make it rangier: Swap part of the sour cream for plain Greek yogurt.
Nutrition
Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 9mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.2mg
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