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Creamy and vibrant in flavor, avocado crema is an easy, delicious sauce for using on all of your favorite Tex-Mex and Mexican-inspired dishes. It only takes a few minutes to whip up!
Tacos are a regular thing around here, which means I’ve always got to be prepared with topping options for the whole family.
My husband will eat anything, but I tend to go for avocado crema.
This creamy avocado sauce is ideal for Mexican and Southwestern style dishes, from fish tacos to burrito bowls.
Unlike chunky guacamole, the avocado is blended smooth with sour cream, lime, and other ingredients for a drizzle or dipping sauce you’ll want to make again and again.
Plus, it whips up in minutes, making it a perfect last-minute addition to any dinner!
Ingredients for avocado crema
Avocado – You will need two medium avocados. I always recommend getting more avocados than the recipe calls for.
Often an avocado that seems fine on the outside is not on the inside, so having an extra or two on hand can help combat that.
You want the avocados to be soft so they will blend properly. Remove any browned spots when scooping out the flesh.
Sour cream – Both full fat and low fat sour cream will work in this recipe. Use whichever you prefer!
Garlic – Garlic cloves vary a lot in size. Some also don’t like a lot of garlic flavor, so I recommend using as much garlic as you like. You can even omit it, or use garlic powder instead!
Lime – Lime juice not only gives this avocado crema a tart, zesty lift, but it also helps prevent the crema from browning after it is made.
I use just lime juice here, but you can also add lime zest if you love a sour punch.
Cilantro – Hear me out, cilantro haters! Cilantro is essential to the flavor of this recipe, and I promise you won’t get that soapy taste that can come from fresh cilantro leaves.
Salt – I use fine sea salt in this recipe. Salt the crema to taste, keeping in mind what you plan to serve it with.
How to make this recipe
I love how simple this avocado crema recipe is to make!
Halve the avocados, remove the pits, and scoop out the flesh.
Put avocado in a food processor (or blender) along with the rest of the ingredients. I add only half the salt to start with.
Blend until completely smooth.
If you want the crema thinner, add a little more lime juice, olive oil, or water. Keep in mind that if you add water, it can separate during storage and will need to be mixed back in.
Taste the crema and add more salt as desired.
That’s it! You now have a creamy, zesty sauce to use on your favorite dishes.
Avocado crema is best served immediately, but it can be made in advance and kept in the fridge for up to 5 days.
To store the crema, spoon into an airtight container. I like to use restaurant deli containers for things like this.
Spread the top of the crema so it is even and flat.
Take a piece of plastic wrap and lay it over the crema. Gently press the plastic wrap down into the container so it is touching the crema, leaving none of the crema exposed.
Place on the container lid and store in the refrigerator until ready to use.
Variations and substitutions
In place of the sour cream, you can use Mexican crema. Crema comes in two varieties, a thicker version that is similar to sour cream, and a thinner, more pourable crema. Either variety is delicious!
You can also swap in plain yogurt, such as Greek yogurt, for the sour cream.
If you don’t have fresh garlic on hand, you can use 1 teaspoon garlic powder in place of the clove.
Enjoy as a dip with tortilla chips or veggies. Thin out the crema to use for a chopped salad.
You’ll love how easy and versatile this avocado crema can be!
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 2 medium avocados
- 1/2 cup sour cream, or Mexican crema
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic, chopped
- 1/2 teaspoon fine sea salt
- Halve the avocados and remove the pits. Scoop out flesh and place into the bowl of a food processor or a blender.
- Add the sour cream, lime juice, cilantro, garlic, and half the salt. Blend until completely smooth. Taste and adjust seasonings as desired.
- Serve immediately or store in the refrigerator for up to 5 days.
- Makes about 1 ¾ cup.
- To store, press a piece of plastic wrap against the top of the crema before sealing lid, to prevent avocado from browning.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…