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Cilantro Lime Crema adds a fresh and vibrant touch to sour cream or Mexican crema, transforming it from a simple sour cream into a standout component. With the zesty brightness of fresh lime juice and the earthy undertones of cilantro, this creamy sauce stands out in both taste and texture.
In less than 10 minutes, you can enhance tacos (ideal for Chorizo Tacos), grilled meats, or even roasted vegetables. Whether you’re spicing up your favorite Mexican dishes or adding a unique flair to a salad dressing, this crema is both versatile and memorable.
Table of Contents
What is Cilantro Lime Crema?
Mexican crema is thinner and slightly tangier than American sour cream. Add cilantro, lime juice, and a little garlic, and you’ve got a fast, fresh sauce that falls somewhere between herby crema and no‑cook salsa verde; perfect for tacos, bowls, and roasted vegetables.
Ingredients for Cilantro Lime Crema
- Sour cream or Mexican crema – Full-fat for best texture. If using crema, reduce lime juice slightly. Greek yogurt works too.
- Fresh lime – You’ll need both juice and zest. Meyer lime adds a subtle floral note if you happen to find one.
- Fresh cilantro – Fresh and vibrant color without wilted or discolored leaves. Stems should be firm and not slimy.
- Garlic – Choose a fresh garlic clove that’s firm with smooth skin and no signs of sprouting.
- Kosher salt – Start with ½ teaspoon and adjust; if using fine sea salt, start with about half as much.
6 Recipe Tips
- Zest first, juice second: you’ll get more from your lime.
- Cilantro stems are fine: they’re tender and full of flavor.
- Plain Greek yogurt swap: for extra tang and a bit more protein.
- Spice it up: no chile (mild), ½ jalapeño (medium), 1 serrano (hot).
- Adjust the texture: too thick; stir in a splash of milk; too thin, fold in another spoonful of sour cream.
- Better after resting: Chill at least 15 minutes before serving.
How to Use It
- Taco topper: chorizo, shrimp, chicken, or veggie tacos.
- Bowl builder: drizzle over burrito bowls, grain bowls, or nachos.
- Grill companion: dollop on steak, chicken, corn, or sweet potatoes.
- Salad dressing shortcut: thin with milk or more lime juice and toss with greens or slaw.
How to Store
Store in an airtight container in the refrigerator for up to 5 days. Stir in a splash of milk or lime juice if it thickens too much.
Cilantro Lime Crema is one of those small things that makes meals better all week long. Whether it’s tacos, roasted vegetables, or yesterday’s leftovers, a spoonful of this sauce brings it to life.
Serve With
More Must Try Condiments
How to Make Cilantro Lime Crema
In a medium bowl, whisk all recipe ingredients to combine; taste and adjust flavor as needed. Cover bowl and chill for 15 minutes so the flavors can mellow and blend.
Cilantro Lime Crema
Video
Ingredients
- 1 cup sour cream or Mexican crema
- 2 tablespoons fresh lime juice (from about 1 large lime)
- 1 teaspoon finely grated lime zest or more to taste
- 1/4 cup finely chopped fresh cilantro
- 1 small garlic clove minced
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- Whisk sour cream (or Mexican crema), lime juice and zest, garlic, cilantro and kosher salt together in a medium bowl until smooth. Cover and refrigerate until ready to serve.
Notes
- Makes about 8, 2-tablespoon servings. Store refrigerated in an airtight container and enjoy within 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I once made a crema “from scratch” using cream that sat in a hot place for a couple of days. It was Alton Brown’s recipe if I recall. It worked great, but it was a process. Sour cream is the way to go for quick flavor, and I love cilantro + lime here. Now I want tacos for dinner!!
haha…I pretty much always want tacos for dinner. Thanks, David!