cilantro lime crema recipe
The Best cilantro lime crema recipe
What I really appreciate about this recipe is how easy it is to keep on hand. I usually make a batch at the beginning of the week and store it in the fridge, so it’s ready whenever we need a quick flavor boost. It’s also a great way to sneak in some extra nutrients—cilantro is packed with antioxidants, and Greek yogurt (or sour cream, if that’s what you prefer) adds protein and probiotics. Whether we’re having a casual weeknight dinner or hosting friends for a summer cookout, this crema always gets compliments. It’s one of those recipes that feels special but is actually effortless, and that’s exactly why it’s a staple in our kitchen.
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Cilantro Lime Crema
A vibrant and zesty crema perfect for drizzling over tacos, grilled meats, or roasted vegetables. This creamy sauce combines fresh cilantro, tangy lime, and rich sour cream for a burst of flavor in every bite.
🥘Ingredients
- 1 cup sour cream or Mexican crema
- 1/2 cup mayonnaise
- 1/2 cup fresh cilantro, stems removed and roughly chopped
- Zest and juice of 2 limes (about 3-4 tbsp juice)
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1-2 tbsp water (as needed for thinning)
👨🍳Directions
-
1
In a blender or food processor, combine the sour cream, mayonnaise, cilantro, lime zest, lime juice, minced garlic, cumin, salt, and black pepper. -
2
Blend until smooth and well combined, scraping down the sides as needed. If the crema is too thick, add water 1 tablespoon at a time until desired consistency is reached. -
3
Taste and adjust seasoning with more salt, lime juice, or cumin if needed. -
4
Transfer the crema to a serving bowl or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. -
5
Serve chilled as a drizzle over tacos, grilled meats, roasted vegetables, or as a dip for chips and veggies.
🔧Equipment
- Blender or food processor
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Citrus juicer or reamer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cilantro Lime Crema Works
❓ Frequently Asked Questions About Cilantro Lime Crema
1. What is cilantro lime crema made of?
Cilantro lime crema is a creamy, tangy sauce made with a base of sour cream or Mexican crema, fresh cilantro, lime juice, garlic, and a touch of salt. Some variations may include mayonnaise, Greek yogurt, or buttermilk for extra richness or tanginess. A small amount of water or milk can be added to adjust the consistency.
2. How long does cilantro lime crema last in the fridge?
When stored in an airtight container, cilantro lime crema typically lasts 3–5 days in the refrigerator. The lime juice helps preserve it slightly, but the freshness of the cilantro and dairy base will degrade over time. If the crema develops an off smell, taste, or texture, it’s best to discard it.
3. Can I make cilantro lime crema without sour cream?
Yes! You can substitute sour cream with several alternatives, such as:
– Mexican crema (thinner and tangier)
– Greek yogurt (thicker, tangier, and healthier)
– Mayonnaise (creamier but less tangy)
– Avocado (for a dairy-free, rich option)
– Coconut cream (for a vegan version)
Adjust lime juice and salt to taste, as some substitutes may require extra seasoning.
4. What dishes pair well with cilantro lime crema?
Cilantro lime crema is incredibly versatile and complements many dishes, including:
– Tacos (fish, shrimp, chicken, or veggie)
– Burrito bowls or nachos
– Grilled meats (steak, chicken, or pork)
– Seafood (ceviche, grilled salmon, or shrimp skewers)
– Quesadillas or enchiladas
– Salads (as a dressing or drizzle)
– Roasted vegetables (like sweet potatoes or corn)
5. How can I make my cilantro lime crema smoother or thinner?
If your crema is too thick, blend in small amounts of water, milk, lime juice, or buttermilk until you reach your desired consistency. For a smoother texture, ensure all ingredients are well-blended (a food processor or immersion blender works best). If using fresh garlic, mincing it finely or roasting it first can prevent a gritty texture.
