Cilantro Lime Crema

Cilantro Lime Crema is zesty, tangy, creamy, and the perfect finishing touch for so many dishes. Only 5 ingredients and it blends up in minutes and adds a fresh and creamy kick to tacos, burrito bowls, grilled meats, tacos, a dipping sauce for taquitos, and so much more! The fresh lime juice and cilantro keep it bright while the crema makes it rich and balanced.

Course condiments, Sauce

Cuisine Mexican

Keyword cilantro lime crema, mexicana crema cilantro lime sauce

Prep Time 5

Total Time 5

Servings cups

Calories 444kcal

Author Jessica - Together as Family

Ingredients

1 jar (15 oz) Mexicana Crema Sour Cream
1 bunch cilantro
2 limes juiced
1 garlic clove peeled and smashed
½ teaspoon kosher salt

Instructions

Add all of the ingredients, in the order listed, into a blender or food processor. Pulse and blend until thoroughly mixed, creamy, and smooth.
1 jar (15 oz) Mexicana Crema Sour Cream, 1 bunch cilantro, 2 limes, 1 garlic clove, ½ teaspoon kosher salt
Transfer the cilantro lime cream to a jar or airtight container.
^{*This can be served right away but for the best results, I highly recommend letting it refrigerate for at least 4-6 hours (or overnight) before serving.}

Notes

"One bunch of cilantro" means the entire thing - yes the stems, leaves, everything. Give the cilantro a good rinse before adding the entire bunch directly into the blender.
I use the LaLa brand of Mexicana Crema which is a Mexican sour cream, it's not exactly like sour cream, but very similar. Look for the jar labeled 'Mexicana Crema' or Mexican sour cream at the grocery store. Another brand is the Cacique brand.
The cilantro must be fresh - no freeze dried or dried cilantro will work.
I don't recommend substituting regular sour cream or plain greek yogurt for the Mexicana Cream - if you want to experiment you can, but you won't get the same flavor or thin, drizzle texture as what the recipe produces.
This sauce tastes much better after it has time to chill and the flavors to deepen and blend together. I highly suggest making it ahead of time and allowing it to refrigerate for a few hours before serving. I make it the morning of and refrigerate it for close to 6-8 hours before serving.
Nutrition information is for the full recipe; 2 cups of sauce.

Nutrition