Avocado Crema Recipe

Avocado Crema Recipe

Traditional Mexican crema is a thick and tangy cream that is less acidic than sour cream and very similar to French crème fraîche. This take on crema is made using avocado and will be your go-to sauce. Put it on tacos, salad, or drizzle it over grilled chicken or roasted garlic potatoes.

The creaminess from the avocados and sour cream will cut through spicy foods, while the acid from the lime juice will add brightness to otherwise bland dishes. If you’d like to lighten the calories a bit, just use Greek yogurt instead of sour cream.

“This Avocado Crema recipe is a game changer! It’s creamy with just right amount of lime juice and salt, makes it perfect to serve with spicy foods. The recipe gives you enough avocado crema to serve with couple dishes. You can easily store is in fridge but it’s best to use within a day.” —Tara Omidvar

A Note From Our Recipe Tester


  • 2 large ripe avocados

  • 1 cup sour cream

  • 1 teaspoon garlic powder

  • 1/4 cup freshly squeezed lime juice

  • 1 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Avocado Crema ingredients

    The Spruce Eats / Diana Chistruga

  2. In a blender or food processor, combine the avocado, sour cream, garlic powder, lime juice, and salt. Blend on high until completely smooth, about 2 minutes.

    Avocado Crema ingredients in a blender

    The Spruce Eats / Diana Chistruga


  • When choosing an avocado with the perfect ripeness, it’s important to pay attention to the color. They should not be light green all over, but instead you want them to be dark green with some speckles of black. When you pick them up they should be slightly bumpy and when you apply pressure with your hand to the avocado, you should be able to somewhat squeeze the avocado but it should remain firm. If you feel it squish beneath your fingers it is likely over-ripe.
  • For this recipe, it’s best to have over-ripe avocados as opposed to under-ripe. Just be sure to scoop out the brown spots when making the crema. 

How to Store

Wrap with plastic pressed against the surface to prevent the sauce from browning. Cover with an airtight lid if available. The sauce will last in the refrigerator for up to 24 hours.


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