As a true Mexican food lover, I should have shared this recipe sooner. This crema is a zesty, creamy, cool, and refreshing sauce or condiment that’s hard to compare with plain sour cream. It typically consists of fresh cilantro, lime juice, and seasonings, all blended together with simple ingredients to make a tangy, herbaceous mix that adds bold, bright flavor to almost anything, and it’s one of my favorite condiments to keep in my back pocket.
It’s easy to make and tastes perfect and great when drizzled over tacos, burritos, nachos, fajitas, and quesadillas, or on a taco, salads, and soups. I’ve served it as a dip at many big dinners, adding an extra drizzle for guests. The various layers create a creamy touch that adds life to every bite, so you’ll definitely want to save this recipe.
Cilantro Lime Crema-The Short Answer
What is Crema?
I first discovered Crema while exploring its background in Mexican cuisine, and it quickly became a staple in my kitchen. This popular condiment, also known as Mexicana, is a type of dairy product commonly used in savory dishes. It is similar to French crème fraîche, offering a milder flavor, slightly thinner texture, and smooth consistency.
- Traditional Mexican crema is usually made by fermenting heavy cream with lactic acid bacteria, a simple process that helps make it rich and gently sour.
- It typically has a higher fat content, which adds richness and balanced acidity when spooned over tacos and enchiladas.
- It is more pourable, making it easy to drizzle.
In my Homemade recipe, I use a quick combination from my fridge. While the authentic version calls for buttermilk and heavy cream, the American version is often made with sour cream as a base, and sometimes mayonnaise or mayo. For a cilantro lime twist, I enjoy adding fresh lime juice for extra tanginess, plus bright cilantro for a zesty finish.
- If it’s hard to find, I substitute plain greek or Greek yogurt; they work nicely.
- I simply add a little liquid to thin it out.
- The result yields a tangy, creamy sauce packed with fresh flavor that I truly love and enjoy, especially when perfectly flavored.
Ingredients
I like keeping my cilantro lime crema simple but balanced, using fresh, reliable ingredients every time.
- I start with a creamy base: 1 cup of sour cream or Greek yogurt made with whole milk as a smooth substitute. For a richer crema, I sometimes use 1.25 Cups of Mexican crema or Mexican cream, and occasionally blend in 2 tablespoons of mayonnaise. In my experience, Fresh ingredients truly make a difference and create the best flavor.
- For brightness, I add 1 tablespoon of fresh lime juice or the juice of 1 lime—and sometimes 2 limes for a more tangy taste. I prefer fresh squeezed Lime juice and a bit of zested peel from a lime or one lime to bring out a clean bright flavor.
- For depth, I mix in 1 small garlic clove of fresh garlic, finely minced into minced garlic for gentle added flavor—I always avoid garlic sold in jars.
- To finish, I fold in ½ cup of fresh cilantro, using either fresh cilantro leaves or chopped cilantro leaves, depending on my preference for bold cilantro crema flavor. I season with ½ teaspoon of sea salt—whether fine sea salt, Kosher, or Sea salt—plus ¼ teaspoon of onion powder. If needed, I add a little salt or extra Salt, then adjust to taste. A small extra squeeze or even ¼ more seasoning can elevate this flexible lime crema recipe.
Instructions
- To make this Cilantro Lime Crema recipe, gather all ingredients in one place.
- Use Plain Greek yogurt as the creamy base—I find full-fat gives the richest flavor, though you can substitute sour cream if you prefer.
- Add Mayonnaise to loosen the texture and add richness, then mix in Fresh lime juice for a tangy kick.
- Stir in Garlic for a garlicky bite, Onion powder for savory umami, and fresh Cilantro for pretty green flecks.
- Sprinkle sea salt to help the flavors pop.
- Place everything into a food processor, process until smooth, then Add more herbs and pulse until flecks remain visible.
- Season to taste and enjoy—it takes about 5 minutes, and the steps feel simple and easy every time I prepare it.
- For a variation, start with Mexican crema in a bowl for Step 1.
- Separate the stems from the leaves, give them a rough chop, and combine with minced garlic, lime zest, and 2 tablespoon lime juice.
- In Step 2, Whisk together until well combined—Whisking is my preferred method, though an immersion blender or Food processor can blend or Pulse slowly.
- For a pourable consistency, add a little heavy cream before adding the rest for a texture similar to traditional crema.
- If you want it thinner, add more lime juice or a splash of water, continue to blend, Scrape the sides as needed, and repeat until you reach your desired consistency.
- Serve in a small bowl, Use immediately, or store leftovers in an airtight container in the refrigerator for up to days—I truly love how this homemade sauce comes together in two easy steps—One quick mix with prepped ingredients and Two final adjustments until it feels just right.
Notes & Nutrition
When I started making this sauce at home, I wanted flavor and balance. One Serving, marked as 1serving, contains Calories of 60kcal, while a lighter option shows 54kcal. It includes Carbohydrates 2g, Protein 1g, Fat 6g or 5g, Cholesterol 17mg or 16mg, and Sodium 155mg or 239mg. You also get Fiber 0.3g or 0.05g, Sugar 1g, Potassium 9mg, Vitamin A 188IU, C 1mg, Calcium 49mg, and Iron 0.03mg. The fat breakdown includes Polyunsaturated 0.002g and Monounsaturated 0.002g. The full Yield is about 1¼ cups, which is perfect for small gatherings.
Flavor Tips & Variations
My best Hint is simple: use Greek yogurt or sour cream, then add a little heavy cream before adding the other ingredients to get a smooth, pourable consistency. The taste is very similar to a fresh Mexican table sauce.
- For a bit of heat, try Jalapeño or serrano pepper. I like finely chopped jalapeño, and I always Remove the seeds for less spice if desired.
- To make it extra creamy, blend half a ripe avocado. It will also give a light green color.
- Add a pinch of ground cumin for a subtle, earthy flavor that lifts the fresh cilantro and lime in the crema. These easy Variations keep it interesting.
Storage & Freshness
If you have Got leftover sauce, you are in luck. Once made, Transfer the crema into a clean airtight container with a tight-fitting lid. Glass or plastic containers with secure lids work well for storing.
- Seal the container tightly and Make sure the lid is securely fastened to prevent air from entering. This helps maintain freshness and prevents it from absorbing odors in the refrigerator.
- Refrigerate promptly and Place the sealed jar on a shelf near the front or in the upper part, where the temperature stays most consistent. Good Refrigeration slows down the growth of bacteria and helps preserve quality.
- I always Store Cilantro sauce in the refrigerator at all times and keep it up to 5 days. It is best when consumed within a few days, ideally 3, because as time passes, the texture may start to degrade. I love having it on hand to liven up daily cooking.
Before using, Check for signs of spoilage. If there is an off smell, visible mold, or separation, or it appears or smells unusual, discard it to avoid foodborne illness and always use it while still fresh.
Other Homemade Recipes
If you love bold, refreshing flavors like this crema, you’ll also enjoy my Orange Mango Drink With Fizz, Tajin & Margarita Vibes for a citrusy kick, or The Blackberry Bourbon Smash Cocktail I Actually Make when you’re in the mood for something smooth and elevated. Both drinks pair beautifully with tacos, nachos, and anything drizzled with cilantro lime crème.
And if you’re looking for something lighter, try my Yogurt Fruit Smoothies Weight Loss Recipe That Works, the creamy Easy Mango Almond Milk Smoothie with Everyday Ingredients, or the surprisingly delicious Strawberry and Spinach Smoothie Even Spinach Haters Love. They’re fresh, vibrant, and just as satisfying as a perfectly balanced drizzle.
