This recipe for lime crema is so easy to make and can be used as a sauce for tacos, tortilla soup, & Mexican-style baked potatoes. You can also add cilantro for even more flavor!
My family and I are HUGE taco fans. They’re on our menu at least 2-3 times a month (if not more) and we’ve had almost every type of taco imaginable…
- Chicken // Steak // Shrimp
- Buffalo // California Style // Traditional
- Corn tortillas // Flour tortillas // Rice bowls // Salads
But all of our taco experiences were thrown out the window when I made lime crema.
I first made this super easy lime crema while we were on vacation with extended family over the week of Thanksgiving. Each family picked one night to cook dinner and what they wanted to make. I picked Wednesday and (naturally) chose tacos.
I didn’t really want to be in the kitchen all day, so when I woke up that morning I started making THE BEST slow cooker carnitas and prepped all the fixings to go with our taco dinner:
- diced tomatoes
- finely diced white onion
- lime wedges
- shredded cheese
- salsa verde
- lime crema
I was cooking for 15 people, so this was a good bit of chopping, but the lime crema came together in less than 5 minutes… and it STOLE the show!
Hands down, the lime crema MADE the tacos.
Breakdown of Lime Crema
It’s crazy to think that something so good can come from just FOUR ingredients, but prepare your mind to be blown because that’s exactly what happens when you put lime crema on your tacos.
Let me break it down for you:
- Sour Cream. I use full-fat since a traditional real food diet includes lots of healthy fats, but you can use a lower-fat variety if you wish.
- Limes. For zesting AND juicing. I used the medium holes in my old-school cheese grater (mine is similar to this one) to zest because I don’t have a Microplane (although I have my eyes on this one!). Do NOT stick the lime into the blender and hit go – all the bitter parts will be mixed up with the tasty parts and your lime crema won’t taste nearly as good.
- Garlic. Just a small amount really makes the cream shine. You can use fresh garlic if you want, but I prefer to use granulated garlic.
How to make Lime Crema
Making lime crema is simple and as easy as 1, 2, 3!
- Add lime zest/juice, garlic, and salt to the sour cream.
- Whisk well.
- Refrigerate until it’s time to serve.
How to Use Lime Crema
Lime crema is now a must-have when I make tacos… which means I also use it on taco bowls and taco salads.
If you find yourself out of tacos (a travesty!) and not out of lime crema, here are some ideas for using what you have leftover:
- Topping for Tortilla Soup
- Sauce for Fish Sticks
- Thinned with rice vinegar (and seasoned with pepper) for a salad dressing
- Mixed with mashed avocado and thinned with rice vinegar (seasoned with pepper) for yet another salad dressing
- Mexican-style Stuffed Baked Potatoes
- Sauce for more tacos (my favorite!)
Pairing tacos with another one of the meals means you can make something once and use it again later… it’s one of the tips in my 5 Day Challenge to Getting Dinner on the Table FAST!
Also, remember that sour cream alone has a decent shelf life and adding the lime juice helps extend it a bit more. I’ve kept this in the fridge for two weeks without issue!
More Homemade Mexican Recipes:
- Restaurant-Style Salsa
- Slow Cooker Mexican Corn and Potato Chowder
- Chicken and Spinach Enchiladas
- Cilantro Lime Vinaigrette
- Tex-Mex Migas
Watch How to Make Lime Crema:
If you need some Mexican themed sides:
This recipe for lime crema is so easy to make and can be used as a sauce for tacos, tortilla soup, & Mexican-style baked potatoes. You can add cilantro too!
- Prep Time: 5 Mins
- Total Time: 5 Mins
- Yield: 16 oz 1x
- Category: Sauces/Condiments
- Method: Bowl
- Cuisine: American
- 16 oz sour cream
- 2 big limes, about 2 1/4″ diameter
- 1/2 tsp granulated garlic
- 1/2 tsp salt
- Empty sour cream into a small bowl and set aside.
- Roll the limes on the counter for about a minute each to loosen up the juices.
- Zest both limes, ensuring you are ONLY getting the green part of the peel and not the white part.
- Cut the limes through the middle (horizontal) and using a juicer, get all the juice out.
- Add all the zest, juice, granulated garlic and salt to the sour cream and whisk well to combine. Place in the refrigerator until it’s time to serve. Note that letting the lime crema sit for at least 4 hours helps the flavors to meld together better, but you can enjoy it right away too.
- Store leftover lime crema in the original sour cream container and label it!