Cilantro Lime Crema

This cilantro lime crema is creamy, tangy, and packed with fresh lime and cilantro flavor. It’s one of those simple sauces that makes tacos, bowls, grilled chicken, and even baked potatoes taste a whole lot better.

The recipe takes about 10 minutes and comes together in the food processor. Sour cream and mayonnaise give it a rich, smooth base, while the garlic, lime, and optional jalapeño add plenty of flavor without overdoing it.

Thick or Thin Cilantro Lime Crema

The thickness of the crema depends mostly on how much juice you get from the lime. Some limes are much juicier than others, so the consistency can vary a little from one batch to the next.

Use all the juice for a thinner cilantro lime crema that’s easy to drizzle over tacos and bowls. Use a little less if you prefer a thicker sauce for dipping or spooning.

The crema in these photos is on the thinner side because I used quite a bit of lime juice. Either consistency works, so it really comes down to how you plan to serve it.

How to Make Cilantro Lime Crema

Add the sour cream, mayonnaise, cilantro, lime zest and juice, jalapeño, and garlic to a food processor. Pulse until everything is combined and the cilantro is finely chopped.

Add salt to taste, pulse it again, and refrigerate the crema until you’re ready to use it. That’s it. The whole recipe takes about 10 minutes from start to finish.

The jalapeño is optional, so you can leave it out for a mild sauce. I remove the seeds when I use it, which adds flavor and a little heat without overpowering the lime and cilantro.

Ways to Use Cilantro Lime Crema

Spoon it over mahi mahi tacos, grilled shrimp tacos, or vegetarian tacos for a creamy topping. It’s also delicious with mahi mahi taco bowls or served alongside enchiladas with easy red enchilada sauce.

I also like it as a dip for tortilla chips, drizzled over grilled chicken, or spooned onto eggs and baked potatoes. Set it out with easy guacamole and restaurant style salsa for an easy appetizer spread.

How to Store It

Store leftover cilantro lime crema in an airtight container in the refrigerator for up to 4 to 5 days. Give it a good stir before serving since a little separation can happen as it sits.

I don’t recommend freezing this sauce. Sour cream and mayonnaise can separate and develop a grainy texture after thawing.

More Sauce and Dip Recipes

• Chipotle Cream Sauce
• Fish Taco Sauce
• 5-Minute Fry Sauce
• Tzatziki Sauce

Cilantro Lime Crema

5 from 3 votes

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 12 Servings

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Ingredients

• ¾ cup sour cream
• ½ cup mayonnaise
• ⅓ cup fresh cilantro
• 1 lime, zested and juiced
• ¼ to ½ fresh jalapeño, seeds removed, optional
• 1 small garlic clove
• Salt, to taste

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Instructions

 

• Place all the ingredients except the salt in a food processor, and pulse to combine.
  ¾ cup sour cream

  ½ cup mayonnaise

  ⅓ cup fresh cilantro

  1 lime

  ¼ to ½ fresh jalapeño

  1 small garlic clove
• Add salt to taste, pulse again, and store in the refrigerator until ready to use.
  Salt

Notes

1. This recipe makes about 1 ½ cups of crema. One serving is approximately 2 tablespoons.
2. The thickness of the crema depends on how much lime juice you use. Use more juice for a thinner, pourable sauce or less for a thicker consistency.
3. Store the crema in an airtight container in the refrigerator for 4 to 5 days. Stir before serving.
4. Freezing isn’t recommended because the sauce may separate and become grainy after thawing.
5. The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tablespoons. Actual calories will vary.

Nutrition

Serving: 2tablespoonsCalories: 94kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 12mgSodium: 64mgPotassium: 32mgFiber: 0.2gSugar: 1gVitamin A: 137IUVitamin C: 3mgCalcium: 18mgIron: 0.1mg