This easy creamy avocado crema will take your taco Tuesday to the next level! The best part, this simple and versatile sauce is made from a few wholesome ingredients, avocado, jalapeno, lime, sour cream, and cilantro. Delicious on tacos, used as a dipping sauce, or a sandwich spread.
If you like love easy sauce recipes you should try this green goddess ricotta dip and this creamy green enchilada sauce.
YOU'LL LOVE THIS RECIPE!
Not just for tacos. This amazing avocado wonder whip will pump up the flavor volume on sandwiches and entrees alike. Spread this velvety smooth creamy sauce on your favorite lunch sandwich or your best burrito. Slather onto a weekend roast and drizzle over your Sunday egg scramble. This creamy zesty sauce is a perfect replacement for guacamole, avocado slices, or sour cream. By combining the best properties of all three into a super spreadable sauce it means you get the best bold flavors in the easiest and most versatile format.
Let's Get Cooking!
WHAT IS AVOCADO CREMA?
Traditional Mexican crema is similar to sour cream but a bit thicker and richer. Avocado crema is a spin on mexican crema. This recipe gets its natural creaminess from blended avocados and sour cream, making it a little lighter. Fresh lime juice, jalapeño chilies, and fresh cilantro add a little spice and plenty of seasoning and flavor.
INGREDIENTS and SUBSTITUTIONS
This recipe is so simple, you will only need a few ingredients.
- Avocado – The base of this sauce. Avocados are what make this creamy and buttery, (look for Hass avocados for their creamy smooth texture)
- Sour cream – Sour cream adds a tangy balance to the creamy avocado. You could easily use greek yogurt or if you are dairy-free, try a coconut-based dairy-free yogurt
- Fresh cilantro – If your DNA has gifted you with the pesky gene that makes cilantro taste like soap, then you can try this with chives or parsley.
- Fresh jalapeño or serrano chile – Serrano chilies typically have more intense spice but taste test both to adjust the spice level to your liking. (Pro-tip: The white ribs and seeds of the peppers are where the spice and heat live).
- Salt – Sea salt or kosher salt work well in this recipe
- Juice of 1 juicy lime. If your limes are stingy, you may need to use 1.5-2 limes.
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
TOOLS YOU WILL USE
- Knife
- Hand-press fruit juicer
- Cutting board
- Food processor or ‘mini chop'
INSTRUCTIONS
- Step 1: Cut avocado to split in half and scoop out avocado flesh into the food processor bowl.
- Step 2: Add all remaining ingredients to the food processor.
- Step 3: Mix contents in processor until fully blended and emulsified (15-20 seconds)
- Step 4: Scoop out mixture into to small serving dish to enjoy. Top with a sprig of cilantro and a couple of thin slices of jalapeño for garnish.
RECIPE TIPS
- This can be made a day in advance. Be sure to keep covered in the fridge with plastic wrap pressed across the surface of the crema to avoid browning. If the crema does brown, add a small squeeze of lime and mix.
- If the avocado mixture is too thick, add another squeeze of fresh lime juice or a teaspoon of water to loosen the mixture.
- If your crema mixture is too thin, add another half of an avocado and blend until combined.
- If your avocado sauce tastes a little bland, add a pinch of salt and mix to combine.
HOW TO USE AVOCADO CREMA
This smooth sauce is so versatile. Perfect for Seafood Tacos, Chorizo Tacos, Steak Tacos, Burritos, and Enchiladas. Also great on your favorite burger and even on eggs. This creamy sauce will take your roasted potatoes to the next level.
STORAGE/REHEATING/FREEZING INSTRUCTIONS
- STORAGE – Refrigerate for 5 days in a sealed plastic or glass container or squeeze bottle. If making in advance store in an airtight container with a layer of plastic wrap pressed to the top of the crema to keep it from browning, alternatively reserve the pit of the avocado and store the pit with the sauce to prevent browning.
- FREEZING – This recipe does not freeze well
Abra's Nutrition Tips! Avocado, you slay
Rich in monounsaturated fats, avocados promote heart health by lowering LDL cholesterol levels and aiding in blood pressure regulation. Abundant in potassium, they support muscle function and help to maintain proper electrolyte balance. The high fiber content aids in digestion, promoting a healthy gut microbiome. Loaded with antioxidants like lutein and zeaxanthin, it contributes to eye health, protecting against age-related macular degeneration. Additionally, the presence of vitamins E, C, and K bolsters the immune system and enhances bone health. Regular consumption of avocados thus contributes to overall well-being.
AVOCADO FAQ
Ripe avocados feel soft but not mushy. A ripe avocado will yield to firm, gentle pressure. Typically ripe avocados are darker in color. Green and light green skin generally indicates an unripened avocado. While color is a good indicator, be sure to feel the avocado to be sure. Sometimes color is deceiving.
Avocados Jalapeños and Serrano chiles were kinda made for each other. Yes, you can substitute a different fresh chile if you can't find jalapeños but never use hot sauce or dried hot pepper.
How do I cut an avocado?
- Place the avocado on the cutting board or hold it in the palm of your hand.
- Carefully slice into the avocado lengthwise until the knife blade hits the pit; (the blade should follow the avocado's long and tall side).
- Once you feel the blade on the pit, slowly spin the avocado lengthwise so that the knife makes an incision around the avocado, creating two halves. (Twist the avocado to open, revealing the pit in the middle of one side and a hollow spot in the other. You may need to gently twist it back and forth to loosen the fibers).
- To remove the pit, gently sink the length of the knife blade into it with a chop. You want the blade to grab onto the pit without cutting it in half. Then, twist the blade along with the pit to loosen it from the flesh.
- Knock the pit on your cutting board to remove it from the knife. (Never try to grab the pit with your hand to remove it. It is very slippery and your knife blade is sharp. This may produce a very painful outcome).
- Very carefully, score the avocado flesh in a crosshatch pattern with the tip of your knife. The blade should go deep enough to help separate the flesh but not so deep that it cuts through the skin.
- Scoop out the cut flesh with a spoon. You can skip the scoring and simply dig into the avocado flesh with a spoon to scoop out since it will be blended anyway.
DIETARY MODIFICATIONS FOR THIS RECIPE
This recipe is naturally gluten-free, vegetarian, Low-Fodmap, and Keto Friendly
- Vegan, Whole 30, Paleo – Sub sour cream for coconut based yogurt
MORE RECIPES YOU WILL LOVE
I can’t wait for you to try this! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Avocado Crema
Equipment
- Food Processor or Blender
Ingredients
- 1 whole avocado
- 1/2 jalapeno
- 1/4 cup sour cream
- 1/2 cup fresh cilantro leaves
- 2 tbsp fresh squeezed lime juice
- 1/2 tsp kosher salt
Instructions
- Cut avocado in half lengthwise and scoop out the avocado flesh into the food processor bowl.
- Add all remaining ingredients to the food processor.
- Mix contents in processor until fully blended and emulsified (15-20 seconds)
- Scoop out the mixture into a serving dish to enjoy. Top with a sprig of cilantro and a couple of thin slices of jalapeño for garnish. ( optional)
Notes
- STORAGE – Refrigerate for 5 days in a sealed plastic or glass container or squeeze bottle. If making in advance store in an airtight container with a layer of plastic wrap pressed to the top of the crema to keep it from browning, alternatively reserve the pit of the avocado and store the pit with the sauce to prevent browning.
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- If the avocado mixture is too thick, add another squeeze of fresh lime juice or a teaspoon of water to loosen the mixture.
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- If your crema mixture is too thin, add another half of an avocado or a bit more sour cream and blend until combined.
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- If your avocado sauce tastes a little bland, add a pinch of salt or more jalapeno and mix to combine.
