Go Back

Avocado Crema

This silky, tangy sauce combines ripe avocados with sour cream and lime juice to create the perfect drizzle for tacos, burrito bowls, grilled vegetables, and more. Ready in just 5 minutes, it's creamy without being heavy, bright without being acidic, and versatile enough to complement nearly everything in your kitchen.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Mexican
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ripe avocados halved and pitted
  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup fresh lime juice about 2 limes
  • 2 cloves garlic peeled
  • 1/4 cup fresh cilantro loosely packed (optional but recommended)
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon cumin
  • 2 to 4 tablespoons water for thinning

Equipment

  • Blender or food processor
  • Measuring cups and spoons
  • Rubber spatula
  • Storage container with lid or squeeze bottle
  • Knife and cutting board

Method
 

  1. Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into your blender or food processor. Make sure your avocados are ripe but not overripe; they should yield to gentle pressure but not have brown spots throughout.
  2. Add the sour cream and fresh lime juice to the blender with the avocados.
  3. Drop in the garlic cloves, cilantro (if using), salt, and cumin.
  4. Secure the lid and blend on high speed for 30 to 45 seconds until the mixture is completely smooth and uniform in color. Stop and scrape down the sides with a spatula if needed, then blend again briefly.
  5. Add 2 tablespoons of water and pulse a few times to incorporate. Check the consistency by lifting your spatula; the crema should drip slowly but steadily. Add more water one tablespoon at a time until you reach your preferred thickness.
  6. Taste the crema and add more salt, lime juice, or cumin as needed. The flavor should be balanced between creamy, tangy, and savory.
  7. Use your spatula to scrape all the crema into an airtight container or squeeze bottle. Press plastic wrap directly onto the surface of the crema if storing in a regular container to minimize air exposure.
  8. Refrigerate the crema for at least 15 minutes before serving to allow the flavors to meld and the consistency to firm up slightly. Give it a quick stir or shake before using since separation can occur naturally.

Notes

Store in an airtight container with plastic wrap pressed directly against the surface for up to 5 days. Add a thin layer of lime juice on top before sealing to prevent oxidation and keep the crema bright green. This sauce is meant to be served cold or at room temperature, never heated. For best flavor, make up to 24 hours ahead. Use a squeeze bottle for easy drizzling and professional presentation.