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    Home » Recipes » Sauces & Dressings

    Published: Jun 3, 2021 by Rachel

    Avocado Crema

    This post may contain affiliate links. Read my disclosure.
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    This Avocado Crema blends avocado and cilantro with a creamy base to create a versatile and light sauce. This recipe comes together in less than 5 minutes and is perfect for drizzling on your favorite Mexican dishes, seafood, burgers, or just as a dip!

    Avocado Crema in a bowl with spoon dipping into and tortilla chips sprinkled around.
    Contents show
    1 Ingredients And Notes
    2 Step By Step Instructions
    3 How To Select the Perfect Avocado
    4 What to Serve with Avocado Crema
    5 Storage Suggestions
    6 Avocado Crema FAQ’s:
    7 Avocado Crema

    Drizzle it on tacos, slather it on salmon or chicken, or just grab your favorite tortilla chips and salsa. This sauce is so versatile! While it is especially good on seafood, I paired it recently with traditional pork carnitas as well as chicken enchiladas.

    Ingredients And Notes

    Avocado Crema Ingredients with text labels.

    Avocado: Using fresh, ripened avocados is best. However, this recipe is very forgiving if you have a slightly overripe avocado – too soft for pretty slices, but not turning brown.

    Lime Juice: Fresh squeezed lime juice is always my number 1 choice. Bottled lime juice contains preservatives that alter the flavor a bit, but it can certainly be substituted if that is what you have on hand.

    Sour Cream: Regular, full-fat or light sour cream works well in this recipe. Mexican crema can be used as well if you like a thinner, saucy consistency.

    Cilantro: I love the fresh, herby flavor of cilantro. I understand cilantro can be polarizing and some find that it tastes like soap (Oh no!). You can simply omit it or swap it out with some fresh parsley, spinach, or add chipotle or jalapeno peppers if you enjoy a little spice.

    Honey: Any type of raw or filtered honey will work well in this recipe.

    Mayonnaise: Regular, light, or Vegenaise can be used.


    *Yummy Tip: This sauce works great with add-ins such as jalapeno, pico de gallo, cotija cheese.

    Step By Step Instructions

    Looking into food processor with ingredients for sauce before they are blended.

    Step 1: Measure honey, sour cream, mayonnaise, and lime juice. Cut ripened avocado in half, remove from outer skin, and chop up fresh cilantro.

    Step 2: Add all ingredients to a food processor and blend until you have a smooth, creamy consistency.

    Step 3: Transfer to a serving bowl and enjoy! This sauce can also be stored in a squeeze bottle for drizzling on top of tacos or burrito bowls.

    Smooth and creamy avocado sauce in blender.

    How To Select the Perfect Avocado

    Color: For ripe avocados, dark skins are good, but skins that look dried out or black are probably overripe.
    Touch: Always test avocados ripeness by touch. You want the avocado to just give slightly when pressed. I liken it to a ripe orange. If an avocado feels firm or hard to your touch, it isn’t ripe yet. These will ripen in on the counter or refrigerator over several days, so do not purchase for immediate use.

    What to Serve with Avocado Crema

    This creamy, fresh no-cook sauce is particularly good with tacos, but don’t stop there! One of my favorite things about this recipe is how easy and versatile it is! It’s virtually impossible to make a batch without just gobbling up a spoonful or giving it the ol’ chip test. Here are some more suggestions:

    • Avocado Crema is not only perfect for tacos, but Supreme nachos, fajitas, burrito bowls, our delicious green enchiladas, quesadillas, taquitos, etc.
    • Fish and shellfish – I love it on salmon and garlic roasted shrimp.
    • Chicken or pork – Pan-sear meat, especially our blackened chicken recipe is wonderful – YUM!
    • Vegetables – Fire Roasted or Grilled Veggies are excellent
    • Spooned over omelets or a frittata.
    • Pile onto toasted bread and add some everything bagel seasoning
    • A yummy sauce for sandwiches, burgers, and wraps!
    • It’s a great addition to a quick chips and dip bar at a casual gathering
    • Salsa-type dip – For scooping up with tortilla chips, pairs well with pico de gallo, mexican white cheese dip, and salsas.

    So, there’s just a few ideas to get you started! If you make it, let me know what else you used it for – share it with everyone in the comments below!

    Carnitas Tacos with slaw and sauce sprinkled on top. Tacos are laid out on a white background.

    Storage Suggestions

    Store: Avocadoes are finicky about being left out to the air and turn brown, although lime juice does help. I try not to make too much at one time for this reason. The best way to store extra is by pressing saran wrap across the top with no air bubbles and sealing in an airtight container. It can be stored in the refrigerator for 3-4 days this way. Give it a quick stir and enjoy!

    Freeze: This sauce does not freeze well due to the dairy and mayonnaise components.

    Make Ahead: This sauce takes less than 5 minutes to make, so I suggest making it just before use. If traveling to a party, use the storage tips with saran wrap.

    Avocado Crema FAQ’s:

    Can I make avocado crema if I don’t have a food processor on hand?

    You can achieve the same creamy texture in a regular blender or with an immersion blender.

    How do I pick ripe avocadoes?

    Color: For ripe avocados, dark skins are good, but skins that look dried out or black are probably overripe.
    Touch: Always test avocados ripeness by touch. You want the avocado to just give slightly when pressed. I liken it to a ripe orange. If an avocado feels firm or hard to your touch, it isn’t ripe yet. These will ripen in on the counter or refrigerator over several days, however.

    Can this recipe be made vegan?

    Yes! Swap out the honey for agave nectar and use Veganaise and Vegan sour cream. If you like a bit more flavor and spice, you may add in garlic, cayenne, or jalapeno peppers. 

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Avocado crema dip being spooned out of a small bowl.

    Avocado Crema

    There's no better way to revamp taco Tuesday than this creamy and tangy Avocado Crema! This recipe comes together in minutes and is the perfect compliment for your favorite Mexican dishes, wraps, burgers, or just as a dip!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 6 servings
    Calories: 65kcal
    Author: Rachel
    Cost: $5

    Equipment

    • Food Processor

    Ingredients

    • ½ cup Sour Cream
    • 1 tablespoon Fresh Cilantro, packed
    • 1 tsp Lime Juice
    • ½ Avocado
    • 1 Tbsp Mayonnaise
    • 1 ½ tsp Honey

    Instructions

    • Cut avocado in half and remove seed. Scoop flesh from the outer skin with a spoon.
    • Add all ingredients to a food processor and blend until you get a smooth, creamy texture.
    • Transfer avocado crema to a serving dish or squeeze bottle and serve immediately.

    Notes

    Store: Avocadoes are finicky about being left out to the air and turn brown, although lime juice does help. I try not to make too much at one time for this reason. The best way to store extra is by pressing saran wrap across the top with no air bubbles and sealing in an airtight container. It can be stored in the refrigerator for3-4 days this way. Give it a quick stir and enjoy!
    Freeze: This sauce does not freeze well due to the dairy and mayonnaise components.
    Make Ahead: This sauce takes less than 5 minutes to make, so I suggest making it just before use. If traveling to a party, use the storage tips with saran wrap.
    Vegan Variations: This sauce can easily be made vegan by substituting the sour cream and mayonnaise for vegan options. If you like a bit more flavor and spice, you may add in garlic, cayenne, or jalapeno peppers. 

    Nutrition

    Serving: 2tablespoon | Calories: 65kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 83mg | Sugar: 1g | Calcium: 19mg
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