A high-protein, creamy, and delicious Avocado Lime Crema. My family loves to use this 15-minute condiment for burgers, tacos, or dipping chips!
Try it on Cast Iron Shrimp and Creamy Cilantro Lime Orzo or Crispy Fish Sliders!
Here's what you should put this crema on! Volcano Shrimp Tacos or Dutch Oven Barbacoa Tacos.
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Versatile Sauces
This crema was originally developed for my Cast Iron Shrimp and Creamy Cilantro Lime Orzo recipe shown below. It pairs perfectly with anything that has a little spice to it.
What I realized after I made this dish was that the crema was perfect for so many different dishes, from tacos to sandwiches to a dip for chips. I knew I had to share this avocado lime crema in its own spotlight so you could use it however you needed!
Ingredient Notes and Substitutions
- Greek Yogurt- Greek yogurt can be substituted with sour cream. Mayonnaise can also work, but it is not sour enough for my liking. You could also make a cashew crema instead of using a dairy product.
- Seasoning- I use a combination of chili powder, salt, and cayenne pepper, but other spices like black pepper, cumin, or oregano can easily be added for different flavors.
*See the recipe card below for more information on ingredients.
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How to Make Avocado Lime Crema
Step 1: Mince the Cilantro and garlic before putting them in the food processor. The sauce will be a lot smoother if you do this.
Step 2: Combine the avocado and Greek yogurt in the food processor and process until completely combined.
Step 3: Combine the lime, garlic, and cilantro into the crema.
Step 4: Add the seasonings to the crema and begin to adjust the crema to a consistency of your liking by adding up to a ¼ cup of water.
Thinner cremas can be used to top tacos like Shrimp Tacos with Mango Lime Salsa or Chimichurri Steak Tacos, while thicker versions can be great for burgers and sandwiches like a Mediterranean Chicken Wrap or a Greek Chicken Burger.
Step 5: Once combined, transfer the avocado lime crema to a bowl or squirt bottle for tacos or dipping.
Pro-Tips
- The amount of water you will need depends on how juicy the lime is and what you're serving the crema with. If I'm going to drizzle the crema over some tacos, I'll want it thinner than if I'm spreading it on toast or putting it on a burger
- I always mince ingredients like garlic and cilantro before putting them in the food processor. You'll get a more consistent cut this way and won't have chunks of garlic or cilantro leaves woven through the crema.
FAQs About Avocado Lime Crema
It's the consistency. Crema is smooth, and guacamole should be chunky!
Aioli is made from emulsified oil, similar to mayonnaise. There really shouldn't be mayonnaise in the crema unless you're absolutely out of sour cream or Greek yogurt!
Avocado crema can be stored in the fridge for up to 3 days. After that, the avocado will begin to turn very brown, and the flavor will become intensely garlic-flavored. Store in an airtight container.
Easy Taco Recipes!
If you love this topping, leave us a rating below! Follow us on Instagram @vindelgiudice or Tiktok @alwaysfromscratch. If you love this topping, you may want to enjoy it with some of these dishes!
Avocado Lime Crema
Equipment
- 1 nutribullet or food processor
Ingredients
- 2 avocados
- ⅓ cup greek yogurt
- 2 tablespoon chopped cilantro
- 1 clove garlic, minced
- 1 lime juiced
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ¼ cup water, or more depending on desired consistency
Instructions
- Mince the Cilantro and garlic before putting them in the food processor. The sauce will be a lot smoother if you do this.
- Combine yogurt and avocado in the food processor and process until smooth.
- Add the lime, cilantro, garlic, and seasonings. Blend until completely combined.
- Add up to a ¼ cup of water as necessary to thin the crema. Thinner cremas can be used to top tacos while thicker versions can be great for burgers and sandwiches.
Notes
- The amount of water you will need depends on how juicy the lime is and what you're serving the crema with. If I'm going to drizzle the crema over some tacos I'll want it thinner than if I'm spreading it on toast or putting it on a burger
- I always mince ingredients like garlic and cilantro before putting them in the food processor. You'll get a more consistent cut this way and won't have chunks of garlic or cilantro leaves weaved through the crema.
Vinny says
A great topping for tacos or dip for chips! We know you'll enjoy it!