Lime Crema

This 5-minute Lime Crema recipe is a simple sauce made from sour cream, fresh lime, garlic, and a pinch of cumin - no cilantro needed, and good on just about everything.

This lime crema started as a topping for skirt steak tacos and promptly became the sauce I put on everything. Salads, grain bowls, nachos, fajitas, grilled vegetables - it works on all of them. Last week I stirred a spoonful into a bowl of black bean soup, and it was exactly right. I've also used it as the base for a Mexican slaw (superb). If you asked me to name one sauce I'd want in my fridge at all times this summer, this is it.

The recipe doesn't require much of you, just a quick ingredient dump and stir: sour cream, fresh lime juice, a small grated garlic clove, a splash of orange juice, and a pinch of cumin. Five minutes and one bowl. No cilantro needed, unless you want to add it. (I originally made this when serving to a friend who hates cilantro with a passion - did you know some people think it tastes like soap? - but have since also added cilantro and love that version too.)

Why You'll Love This Recipe

I'm in love with this delicious crema. Here's why:

• Works on everything. Tacos, burritos, enchiladas, empanadas, nachos, fajitas, grain bowls, salads, grilled vegetables, soup - this sauce belongs on all of it. It also works as a dip with chips or as a spread on burgers and wraps. Talk about versatile!
• Five minutes, one bowl. Stir it together, taste, adjust. That's the whole recipe. No cooking, no blender, no cleanup to speak of. (And it gets even better after a couple of days in the fridge.)
• Easy to customize. Want a thicker consistency for dipping? Pull back on the juice. Want something thinner and more drizzly? Add a splash more. The proportions are entirely adjustable.

Key Ingredients

• Sour cream. The base. Full-fat gives you the creamiest, richest result. Mexican crema is a great substitute if you have access to it, as it's naturally thinner and tangier and drizzles beautifully without any adjustments.
• Lime juice. Fresh, not bottled. Start with 2 tablespoons and taste from there - the right amount depends on how bright you want the crema and how juicy your limes are.
• Orange juice. Just a teaspoon, but it rounds out the lime and adds a subtle sweetness that keeps the whole thing from tasting flat.
• Garlic. One small clove, finely grated on a microplane or the fine side of a box grater, please. Grating rather than mincing gives you garlic flavor without any harsh raw garlic bite. (No one wants garlic chunks in their crema!)
• Cumin. Just a pinch gives the crema a very subtle warmth that ties it to Mexican-inspired dishes without being the dominant flavor.

How To Make Lime Crema

Step 1: Combine the ingredients. Add the sour cream, 2 tablespoons of lime juice, orange juice, grated garlic, cumin, and a pinch of salt to a small bowl. Everything goes in at once (this really is as simple as it sounds).

Step 2: Stir and taste. Stir until fully combined. Now taste it. The lime amount will depend on your limes (some are juicier than others), so adjust until it tastes right to you. Add more juice if you want it brighter, back off if it's already sharp, add a tiny pinch more salt if it needs it.

Step 3: Use immediately or refrigerate. Serve right away, or cover and refrigerate. It keeps for 3 days and honestly tastes better after it's had a chance to sit for a bit.

Expert Tips

• Adjust the consistency to suit how you're using it. Want it thicker for dipping? Use less lime juice. Want it more drizzly? Add a splash more until it's where you want it.
• Grate the garlic, don't mince it. A microplane gives you garlic that dissolves into the crema completely, with flavor but no chunks or sharp raw garlic bite.
• Make it ahead. This one actually tastes better after it's been in the fridge for 30 minutes or so, once everything has had a chance to come together. Keeps for up to 3 days.

Variations And Substitutions

• Add cilantro. I left cilantro out intentionally, because a friend who finds cilantro soapy was at the table, and I discovered the crema is actually more versatile without it. If you love cilantro, add 2 to 3 tablespoons of finely chopped fresh cilantro, and you've got a classic cilantro lime crema that's excellent on tacos and bowls.
• Use Mexican crema as the base. If you can find Mexican crema at your grocery store, it makes a naturally thinner, tangier version that's a perfect drizzle consistency straight from the container.
• Swap lime for lemon. It's not traditional, but it works really well as a more neutral citrus crema for dishes that aren't specifically Mexican-inspired.
• Add chipotle sauce. A teaspoon of chipotle in adobo sauce or a pinch of smoked paprika turns this into a smoky chipotle crema - excellent on tacos and grain bowls.

Make Ahead, Storage, and Freezing

Make ahead: This crema is a great make-ahead sauce. It keeps in the fridge for up to 3 days in a sealed container, and the flavor actually improves after an hour or two. Give it a stir before serving.

Storage: Keep refrigerated in a sealed jar or covered bowl for up to 3 days.

Freezing: Not recommended. Dairy-based sauces with citrus don't freeze well - the texture becomes grainy when thawed.

Lime Crema Frequently Asked Questions

What To Serve With Lime Crema

Honestly, the question is what not to serve it with. A few places to start:

• Skirt Steak Tacos. Where this crema was born. The citrus-spice marinade and the lime crema are a natural match.
• Baja Shrimp Tacos. A drizzle of lime crema over crispy shrimp tacos is exactly the right move.
• Chorizo Tacos. The richness of chorizo is cut beautifully by the bright, tangy crema.
• Crispy Potato Tacos. Vegetarian, satisfying, and lime crema is the finishing touch that makes them.
• Shrimp Tostadas. A spoonful of crema over a crispy tostada loaded with shrimp is hard to beat.
• Weeknight Chicken Tamale Pie. A dollop of lime crema on top takes this over the edge.

Easy Dishes To Serve With This Lime Crema

Made this Lime Crema? Drop a star rating and let me know what you put it on first.