• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mexican Please

  • Home
  • Recipes
    • Most Popular
    • Most Recent
    • Salsas
    • Appetizers/Sides
    • Beans
    • Breakfast
    • Dessert
    • Drinks
    • Enchiladas
    • Main Dish
    • Mexican Cooking 101
    • Tacos
    • Soup
    • Tortillas
    • Vegetarian
  • Articles
  • Cooking Course
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Course
  • Contact
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Tips
    • Course
    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Most Recent

    Lime Crema

    April 18, 2018 By Patrick 4 Comments

    1246 shares
    • Share
    • Tweet

    This zippy Lime Crema is a great recipe to have in your kitchen repertoire.  It takes just a couple minutes to make and it comes with the potential for a lifetime of flavor upgrades.

    Sure, it's a perfect fit for the Baja Fish Tacos from last week, but once you get familiar with the various incarnations you'll be able to use it on a wide range of dishes.

    It's also easy to make a guilt-free version of this Crema, i.e. yogurt based, so I'll list options for that as well.

    Here's an easy recipe for a zippy version of Lime Crema. If you use yogurt as the base it's worth adding in a bit of fat (mayo or cream) as it will vastly improve the flavor. So good! mexicanplease.com

    Lime Crema Recipe

    Before we start, it's worth pointing out that this recipe lies smack dab in the middle of the Mexican Crema spectrum.

    Most regions and taquerias have their own version of Mexican Crema that they believe to be the real deal.  As with most things though, it usually depends on what you grew up with.

    On one end of the spectrum is a home-cultured Mexican Crema.  Add some buttermilk to heavy cream, let it rest overnight, and the next day you've got a thick, flavorful delight.  Add some lime juice and salt, thin it out with some water if necessary, and you've got a delish Mexican Crema on your hands.

    O' Mexican Crema where art thou? If you're tired of searching for Mexican Crema in the markets here's the easiest way to make your own at home (also includes some quick and dirty substitutes) mexicanplease.com

    I don't make that version as often as I used to because it takes, uhmmm, planning!  You can see details on that process here.

    Luckily the version we're making today eschews the 24 hour waiting period and offers up equally rewarding results NOW.

    Here's our starting ingredient list:

    1 cup mayonnaise (or plain Greek yogurt)
    juice of 1 lime (plus more to taste)
    1/4 serrano pepper
    1 garlic clove
    pinch of salt (plus more to taste)
    handful of cilantro (optional)
    splash of water

    Add everything to a blender and give it a good whirl:

    Here's an easy recipe for a zippy version of Lime Crema. If you use yogurt as the base it's worth adding in a bit of fat (mayo or cream) as it will vastly improve the flavor. So good! mexicanplease.com

    And now the most important part...take a taste!  Salt really brightens up this sauce so feel free to add another pinch or two.  I added another generous pinch along with a final squeeze of lime.

    Similar to our Chipotle Mayo, if you want a lighter version you can substitute out some of the mayo for plain Greek yogurt.

    Just keep in mind that adding in a bit of fat (mayo or cream) will give you an instant upgrade in flavor if you use yogurt as the base.  For example, a ratio I often use is 3/4 cup plain Greek yogurt and 1/4 cup mayo (or 1 tablespoon heavy cream).  This is a lighter version but it offers up nearly all of the taste benefits of the all-mayo version.

    And while cilantro might sound like a natural addition to this Crema, I like it best when the lime flavor is at the forefront so you can consider it optional.

    Here's an easy recipe for a zippy version of Lime Crema. If you use yogurt as the base it's worth adding in a bit of fat (mayo or cream) as it will vastly improve the flavor. So good! mexicanplease.com

    Lime Crema is a natural fit for seafood, but you can use it as a final touch on just about anything, including the above chicken tacos.

    It's also worth noting you can transform this crema into a creamy green delight by simply adding avocado to it.

    These Easy Burrito Bowls have a secret weapon that can instantly save your day: creamy avocado sauce with some zip from a jalapeno. So good! mexicanplease.com

    We use that Avocado Sauce in our Burrito Bowls and it's a keeper -- you can see details on how to make it here.

    And to complete our journey across the Mexican Crema spectrum, there is one final option you can keep in mind for emergencies.  Simply add lime juice to sour cream, thin it out with water if necessary, and taste for seasoning.  I find this version lackluster but it can be used in a pinch.

    One last thing...the serrano gives this Lime Crema some real heat, but you can always dial back on the heat by limiting the serrano (or omitting it altogether).  And feel free to use jalapenos if you don't have serranos.  Serranos are smaller and sharper, and they can be a more efficient way to add heat, but you can get the same effect from jalapenos.

    Here's an easy recipe for a zippy version of Lime Crema. If you use yogurt as the base it's worth adding in a bit of fat (mayo or cream) as it will vastly improve the flavor. So good! mexicanplease.com

    Okay, let me know if you have any questions about this Lime Crema -- it takes a minimal amount of fiddling to find the right balance for your taste buds and it comes with a lifetime worth of flavor upgrades!

    Buen Provecho.

    Scroll down for the recipe box, and feel free to use the comments section below if you have questions or want to leave feedback on this recipe.  For up-to-date recipes follow us on Facebook, Pinterest, or Instagram. 

    Here's an easy recipe for a zippy version of Lime Crema. If you use yogurt as the base it's worth adding in a bit of fat (mayo or cream) as it will vastly improve the flavor. So good! mexicanplease.com

    Lime Crema

    Here's an easy recipe for a zippy version of Lime Crema. If you use yogurt as the base it's worth adding in a bit of fat (mayo or cream) as it will vastly improve the flavor. So good! 
    4 from 2 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 1 cup
    Calories: 533kcal
    Author: Mexican Please

    Ingredients

    • 1 cup mayonnaise (or plain Greek yogurt)
    • juice of 1 lime (plus more to taste)
    • 1/4 serrano pepper
    • 1 garlic clove
    • pinch of salt (plus more to taste)
    • handful of cilantro (optional)
    • splash of water

    Instructions

    • Add all the ingredients to a blender or food processor and combine well.  Add a splash of water if it isn't combining well.
    • Taste for seasoning and heat.  I added another pinch of salt and another squeeze of lime to this batch.

    Notes

    You can substitute plain Greek yogurt for the mayo.  Just keep in mind that adding in a bit of fat (mayo or cream) will give it an instant upgrade in flavor if you use yogurt as the base.  For example, a ratio I often use is 3/4 cup plain Greek yogurt and 1/4 cup mayo (or 1 tablespoon heavy cream). 
     
    For details on homemade Mexican Crema see here.
     
    For details on turning this Lime Cream into Creamy Avocado Sauce see here.
     
    You can substitute jalapeno for the serrano. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

    Pssst....here are some great Cinco de Mayo recipes for this weekend.  Enjoy!

    It's tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans. In other words, NACHOS!! These beans have some kick built into them from chipotles in adobo and they are beyond delicious. mexicanplease.com

    Still hungry?!

    Want to receive Mexican Please recipes via email when they are posted?  Sign up below to subscribe.  All recipes are spam free.

    And don't worry, we hate spam too!  You can unsubscribe at any time.

    Thank You For Subscribing!

    « The Art of Seasoning: How Much Salt to Use
    17 Mexican Recipes for Cinco de Mayo »

    Reader Interactions

    Comments

    1. Alan

      December 30, 2018 at 8:20 pm

      4 stars
      Hey there, great site thanks for sharing. I used creme fraiche and it came out extra thick. Would it be best to cut it with water or something else? Thanks.

      Reply
      • Patrick

        December 31, 2018 at 6:01 pm

        Hey Alan! Yeah I think I would just give it a splash of water to thin it out. I would start small, maybe a tablespoon or so, and go from there. Cheers.

        Reply
    2. Bill

      April 19, 2018 at 8:54 am

      In the photo of the blender, it appears there is a dollop of olive oil, but no mention in the write up. Am I imaging things? Thanks — absolutely love you website!

      Reply
      • Patrick

        April 20, 2018 at 1:50 pm

        Hey Bill thanks for your note, good eyes! That's the photo of the Creamy Avocado Sauce we use in the Burrito Bowls. Adding some olive oil changes the consistency a bit and makes it seem more like salad dressing, but this is definitely optional and we don't always add it.

        Thanks much for the feedback on the site! Cheers.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

    Footer

    Mexican Recipes

    Cooking Course

    Mexican Cooking 101

    Ingredients

    Salsas

    Starting a Food Blog

    Enchilada Recipes

    About Me

    Contact

    Disclaimer

    © 2023 Mexican Please
 - Privacy Policy