Zesty Lime Crema Recipe | Easy Mexican Sauce for Tacos Burritos
A bright, creamy lime crema that comes together in minutes and pairs perfectly with tacos, burritos, bowls, and more. Adjustable thickness and heat with simple pantry ingredients.
Ingredients
Ingredients
- 3/4 cup sour cream or Mexican crema
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
- 1/4 to 1/2 teaspoon salt, to taste
- 1/4 teaspoon ground cumin
- Pinch chili powder or cayenne (optional)
- 1 to 2 teaspoons water or milk, to thin (optional)
- 1 to 2 tablespoons finely chopped fresh cilantro (optional)
Instructions
Instructions
- Add the sour cream or crema and mayonnaise to a small bowl and whisk until smooth.
- Stir in the fresh lime juice and lime zest until the zest is evenly distributed.
- Whisk in the grated garlic, salt, cumin, and chili powder or cayenne if using until creamy and cohesive.
- Adjust the texture by whisking in water or milk a little at a time until it reaches your desired drizzling consistency.
- Taste and adjust with more lime juice for brightness, more salt for seasoning, or a pinch more cumin for warmth.
- Fold in chopped cilantro if using.
- Chill for 10 to 20 minutes to let the flavors meld and thicken slightly before serving.
Notes
Use full-fat sour cream or crema for best texture. Start with 1/4 teaspoon salt, taste with a tortilla chip, and adjust. Finely grate the garlic to avoid harsh chunks, or use garlic powder. Add heat with a pinch of cayenne, chili powder, or minced jalapeño. For a thicker spread, skip thinning; for a drizzle, add liquid drop by drop. Store in an airtight container in the refrigerator for 4–5 days; stir if it separates. Variations: add 1/2 avocado for Avocado Lime Crema; 1–2 teaspoons minced chipotle in adobo for smoky heat; extra cilantro and minced jalapeño for a herbaceous kick; swap in full-fat Greek yogurt and thin if needed.