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Cilantro Lime Crema

A bright, tangy crema with fresh cilantro and lime—perfect for tacos, burrito bowls, elote (grilled corn), nachos, or roasted veggies.

yields ~1¼ cups prep: 10 min make-ahead: 4–5 days gluten-free

Ingredients

• 1 cup sour cream (or Greek yogurt)
• 1/2 cup fresh cilantro, chopped (lightly packed)
• 2 Tbsp lime juice (plus zest for extra zing, optional)
• 1 small garlic clove
• 1/4 tsp salt (or to taste)
• 1–2 tsp water or milk, to thin (optional)

Directions

1. Blend or whisk together sour cream, cilantro, lime juice, garlic, and salt until mostly smooth with fine green flecks.
2. Adjust to taste with more salt or lime; thin with 1–2 tsp water or milk for a drizzleable sauce.
3. Chill 20–30 minutes to let flavors meld. Stir before serving.

Serving Ideas

• Drizzle over fish, shrimp, carne asada, or roasted cauliflower tacos.
• Toss with slaw for taco night or bowl toppers.
• Spoon on elote, nachos, quesadillas, breakfast burritos, or grain bowls.

Variations

• Avocado Crema: blend in 1/2 ripe avocado; add a splash more lime.
• Chipotle Crema: add 1–2 tsp adobo sauce (from chipotles in adobo).
• Jalapeño Crema: add 1/2 seeded jalapeño for gentle heat.
• Dairy-Free: use plain dairy-free yogurt or 3/4 cup mayo + 2–3 tsp water.

Storage

Refrigerate in a sealed jar up to 4–5 days. Sauce may thicken—loosen with a splash of lime juice or water and stir.

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