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