Cilantro Avocado Crema: the ultimate taco topper, dip and spread

For me, one of the best parts about ordering Mexican food from a restaurant or food truck is checking out all of the different sauces and toppings featured on the menu. I’ll always have a special place in my heart for Crunchwrap Supremes from Taco Bell, don’t get me wrong. It’s just that at the more authentic places, there are SO many flavors and textures to explore, and I want to explore them all! Slaws, salsas, quesos, carnitas, chicken, beans… I’m drooling just thinking about it.

Growing up, sour cream was always a staple on taco night. Even now as an adult, I still love it! But in recent years I discovered its more sophisticated cousin: Mexican Crema.

Mexican Crema is a bit saltier, thinner, and more sour than sour cream (per Epicurious and The New York Times), but you know me — I love to put a healthy spin on traditional recipes. And if you’ve been following my blog, you also know that I’m not a fan of avocados. However, I’m trying to sneak them into my diet nowadays (without being able to taste them too much) because they’re a fabulous source of unsaturated fats, fiber, vitamins and minerals (especially Vitamin K, which supports healthy blood clotting, and folate, which — fun fact— is crucial for proper growth of a baby’s brain and spinal cord in the beginning of pregnancy)!

Cilantro Avocado Crema
Don’t mind the poor lighting or the re-purposed Talenti gelato jar I stored this in 😀

So in an attempt to create a happy medium between my love for sour cream, my loathing for guac, and my goal to be healthy, my version of Avocado Crema was born.

A note about desired consistency

The thing is, even though crema is supposed to be on the thin side, I prefer to keep it thick, then add water or lime juice to reach my desired consistency each time I use it. This way you can use it as a dip for veggies or chips, or a spread for a sandwich or wrap. When it’s thinned out, I drizzle it on my tacos, enchiladas, burritos and salads.


Kitchen tools needed: 
Food processor, NutriBullet or other high-quality blender

*This recipe can easily be doubled! I only have a mini-sized food processor to accommodate the amount it makes 🙂

Shrimp tacos with avocado cilantro crema
This goes great with any kind of protein: shrimp, chicken, steak, etc.


  • 1/2 avocado, diced
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/3 cup lime juice
  • 1/4 cup milk
  • Chopped cilantro (as much or as little as you like)
  • 1/2 tsp salt
  • 2 cloves garlic, sliced (optional)
  • 1/2 tsp chili powder (optional)
  • Cold water, as needed


1} Add all ingredients to food processor. Add cold water as needed until desired consistency is reached.

2} Enjoy! Store leftover crema in an airtight container in the fridge.

Let me know what you think and if you have any suggestions, feel free to drop a comment below!

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