Avocado Crema
Throw 5 ingredients into the blender or food processor, and out comes a silky-smooth avocado crema for topping tacos or for dipping.
Serves6 to 8
Makesabout 2 scant cups
Prep4 minutes
Avocado crema is one of those delicious no-cook sauces that perks up whatever it’s served with. While it’s rich and creamy (thanks to avocado and sour cream), the lime juice makes it tangy, making it the perfect contrast for any spicy foods it comes into contact with. With the help of a food processor or blender, the five ingredients in silky-smooth avocado crema can be made in just mere minutes.
What Is Avocado Crema Made Of?
Avocado crema has only five ingredients.
- Ripe avocado
- Sour cream
- Lime juice
- Garlic
- Salt
What to Serve with Avocado Crema
You can serve avocado crema in most dishes where you would use salsa or guacamole. I love avocado crema served over shrimp tacos or sweet potato tacos, or as a dip for taquitos or tortilla chips. You can also add a dollop to taco salads.
How to Store Avocado Crema
Just like guacamole, avocado crema will brown if exposed to air. Store it in the smallest airtight container possible and cover the surface with cold water. Alternatively, press a sheet of plastic wrap directly onto the surface before sealing the container. The avocado crema can then be refrigerated for up to four days. If you covered it with cold water, pour off before serving the crema.
Avocado Crema Recipe
Throw 5 ingredients into the blender or food processor, and out comes a silky-smooth avocado crema for topping tacos or for dipping.
Prep time 4 minutes
Makes about 2 scant cups
Serves 6 to 8
Nutritional Info
Ingredients
- 2
ripe medium or 1 1/2 large avocados (about 12 ounces total)
- 2 to 3
medium limes
- 1/2 cup
sour cream
- 1 large clove
garlic
- 1/2 teaspoon
kosher salt, plus more as needed
Instructions
Halve and pit 2 medium or 1 1/2 large avocados. Scoop the flesh out with a spoon into a food processor fitted with the blade attachment or a blender. Juice 2 to 3 medium limes until you have 1/4 cup juice and pour over the avocado.
Add 1/2 cup sour cream, 1 large peeled garlic clove, and 1/2 teaspoon kosher salt. Process, stopping and scraping down the sides of the bowl or blender jar as needed, until smooth. Taste and season with more kosher salt as needed.
Recipe Notes
Storage: Store the crema in the smallest airtight container possible and cover the surface with cold water or press a sheet of plastic wrap directly onto the surface before sealing the container. Refrigerate for up to 4 days. If using cold water, pour off before serving the crema.