A creamy and delicious topping with a citrusy finish. Avocado Lime Crema is the perfect addition to tacos, burgers, and breakfast, while also being a delicious dip for your 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
With this cilantro lime avocado crema, I was looking for versatility. That's exactly what I found. It is the perfect partner for tacos, burgers, sandwiches, nachos, quesadillas, and dipping chips. The consistency can be adjusted to whatever works best for the recipe that you are adding it to.
This crema was originally developed for my Cast Iron Shrimp and Creamy Cilantro Lime Orzo recipe. It pairs perfectly with anything that has a little spice to it.
Ingredient Notes and Substitutions
Greek Yogurt. The only logical substitution for this recipe is Greek yogurt. Everything else should be left as is. But Greek yogurt can be substituted with sour cream. Mayonnaise can also work but is not sour enough for my liking. You could also make a cashew crema instead of using a dairy product.
*See the recipe card below for more information on ingredients.
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 in the Mediterranean Chicken Wrap.
Step 5: Once combined, transfer the avocado lime crema to a bowl or squirt bottle for tacos!
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 weaved through the crema.
Recipe FAQs
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.
More 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!
📖 Recipe
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
A great topping for tacos or dip for chips! We know you'll enjoy it!