Five ingredients expertly combined create one brilliant Avocado Lime Crema that you’ll want to put on everything from tacos to burgers!
I love a good simple recipe and this crema with avocado and lime cannot be beat with its five ingredients. The resulting crema is creamy, tangy, and rich-tasting and every bit as avocado-forward as you're hoping for.
I cannot stop eating this with tortilla chips. No, I do not need an adult. But I do need you to make this recipe because I will not be sharing.
While I highly recommend eating this homemade Avocado Crema with tortilla chips, you should also pair it with tacos, like these Chorizo Street Tacos or these Adobo Chicken Tacos.
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Why You'll Love This Recipe
- It's the BEST! Well, in my humble opinion, this is the best homemade Avocado Lime Crema. It’s the best because it's simple, only requiring 5 ingredients - avocados, lime juice (freshly squeezed, of course!), sour cream, garlic powder, and salt.
- It's delicious! It’s also the best because it’s delicious. Those 5 ingredients are carefully chosen and combined in quantities that maximize deliciousness. The avocado shines and is supported by acidic and savory flavors thanks to the lime juice and garlic powder.
- It's creamy! The sour cream extends the creaminess of the avocado resulting in one smooth condiment. It's so great paired with Air Fried Chicken Nachos.
- It's light! It’s like eating an avocado cloud. The texture is similar to whipped cream in that it’s light and luscious. And most importantly it's avocado-forward in the flavor department, with a beautiful tang from the lime and sour cream.
Ingredients
You’ll need the following 5 ingredients to make this amazing recipe.
- Avocado - Choose the ripest you can find!
- Sour cream - I like to go full-fat here but you could also use low-fat sour cream.
- Lime juice - Freshly squeezed is best, but you can use lime from concentrate - just be aware that it's not a 1-to-1 substitution of freshly squeezed to lime from concentrate.
- Salt - Is a must here because it helps enhance and highlight the delicate flavors.
- Garlic powder - I like garlic powder over fresh garlic here because the result is meant to be super creamy and fresh garlic introduces chunks.
*Makes a cup or so; the final amount will vary, depending upon the size of the avocados, though I recommend using medium-sized ones.
Note: You may be wondering why garlic powder? And why not fresh garlic? In my experience, if you don’t blend the bejesus out of fresh garlic you’ll get unwanted bits of it throughout your avocado crema. Using garlic powder eliminates this problem and helps the garlic flavor permeate through the avocado crema more evenly. Individual cloves of garlic can be unpredictable in flavor; some are more aggressive in flavor than others. Using garlic powder allows for the most control over the garlic flavor.
Plus, you can use it immediately instead of waiting for the garlic flavor to really permeate. And eliminating the wait is the best part - other than actually eating the Avocado Lime Crema.
Substitutions
Here are a few quick substitutions you can make to this Avocado Lime Crema recipe.
- Sour cream - I used full-fat sour cream, but you could also use a lighter version or swap in an equal amount of plain Greek yogurt.
- Garlic powder - Go ahead and use 2 cloves of garlic instead. If going this route, I recommend letting the crema sit in the refrigerator for 2-4 hours before using it to give the garlic time to permeate.
Variations
- Spicy - Add a fresh jalapeno to make it a spicy avocado lime crema sauce. You could also add in a few dashes of cayenne pepper or a green-colored hot sauce (so you don’t change the lovely green color of the avocado crema).
- Extra lime-y - Add in some lime zest to punch up the acidity even more.
- Herbaceous - Introduce herbs to the party! Add ¼ cup fresh cilantro (if you’re into that) or parsley.
How to Make Avocado Lime Crema - Directions
Step 1. Place all ingredients in a food processor and blend until smooth, around 20 seconds.
Step 2. I usually stop at this point, scrape down the sides, and give it another 5-second buzz.
Step 3. Serve immediately or refrigerate until ready to use.
For best results, use within 24 hours.
A Note on Consistency
This recipe is thick and creamy, which is different from store-purchased cremas that tend to be more of a thicker liquid. I like the resulting texture because it’s perfect for swiping on tostadas and sandwiches. But if you prefer a thinner crema, add water, a little at a time, until you reach your desired consistency.
Top Tips for the BEST Avocado Crema
Tip 1. Choose the ripest avocados you can find. This will ensure a smooth and creamy result!
Tip 2. Don't skimp on the salt. Salt is the great flavor enhancer, so add at least what the recipe calls for, but of course, continue adding salt until you are satisfied with the flavor if you think it warrants more.
Tip 3. For maximum control over flavor, use garlic powder. Individual cloves of garlic can be unpredictable in flavor; using garlic powder allows for the most control over the garlic flavor.
Equipment
You will need a Food Processor, like this Cuisinart model.
Storage
Store leftovers in a lidded container in the refrigerator. The best way to preserve the color of this crema is to put down a layer of plastic wrap directly on top of the crema. This is a great way to effectively remove as much air as possible. Then put a lid on it.
For best results, use Avocado Crema within 24 hours. It's totally okay to use up to 48 hours (and even a little beyond that), though you will likely notice some discoloration because avocado and air don't mix. A little discoloration is fine, the avocado crema will still taste great. Just go ahead and stir it together well before using to give its appearance a refresh.
Recipe FAQs
Avocado, sour cream, lime juice, garlic powder, and salt. See the recipe card below to learn how to make it.
Yes! Because there is dairy in Avocado Crema, you will need to keep it refrigerated.
If your crema is less than 48 hours old, just mix it up really well before serving. This will get rid of its unappealing brown tinge (which is likely isolated to the top layer).
The best way to deal with avocado and its tendency to turn brown is to prevent it before it happens. Use plastic wrap to cover your crema as it will create a barrier that helps keep the air out and your crema looking fresh for as long as possible. Just apply plastic wrap directly to the surface of the crema.
Perfect Pairings
You should definitely try pairing this homemade avocado crema with these dishes.
If you tried this avocado crema recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Avocado Lime Crema
Equipment
Ingredients
- 2 medium-sized avocados (pits and skins removed)
- ½ cup sour cream
- 2 tablespoons lime juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Place all items in a food processor and blend until smooth, around 20 seconds. I usually stop at this point, scrape down the sides, and give it another 5-second buzz.2 medium-sized avocados, ½ cup sour cream , 2 tablespoons lime juice, ½ teaspoon garlic powder, ½ teaspoon salt
- Serve immediately or refrigerate until ready to use.
- For best results, use within 24 hours.
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