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A bowl of green avocado crema on a marble counter, surrounded ty limes and cilantro
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5 from 1 vote

Avocado Crema

Avocado Crema is easily the most delicious Mexican sauce you'll ever make. It's perfect as a creamy (and healthy) dip or brightens up savory tacos with a small dollop on top.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 16 servings, 2 cups total
Calories: 74kcal
Author: Dane & Becky

Equipment

Ingredients

  • 3 large ripe avocados
  • ¼ cup fresh cilantro
  • 2 tablespoons sour cream
  • 1 teaspoon salt
  • Juice from 1 small lime about 2 tablespoons
  • Juice from 1 small lemon about 2 tablespoons

Instructions

  • Remove the avocado skin and pit.
  • Place all the ingredients into a food processor and process until smooth.
    Top view photo of a blender with avocado flesh, cilantro, sour cream, salt, and lemon and lime juice, ready to be blended until smooth.
  • Serve with your favorite meals. This avocado crème is perfect on steaks, salads, and tacos and can also be used as a zesty dip.
    Closeup photo of a spoonful of avocado crema, being dalloped onto a couple shrimp tacos.

Notes

  • You can use a food processor instead of a high-powered blender if needed. Add a small amount of water or milk to thin the consistency if you like.
  • Make sure to use ripe avocados otherwise the texture won't be as creamy as it's intended to be.
  • If you prefer a vegan option, swap out the sour cream for dairy-free greek yogurt.
  • Storage Tips: You can store this sauce in the fridge in an airtight container for up to 5 days. The citrus in the recipe should help keep the avocado's color bright, but don't be concerned if it turns brown over time.

Nutrition

Serving: 2Tablespoons | Calories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 145mg | Fiber: 3g | Sugar: 2g