Drizzle This Cilantro Lime Crema on EVERYTHING

    Cilantro Lime Crema

    A small bowl of cilantro lime crema, a spoon inside, placed on a wooden surface near fresh cilantro, a gray towel, and a skillet with grilled chicken and lime.

    Cilantro Lime Crema adds a tangy, bright creaminess to all your favorite Tex-Mex foods, from tacos to enchiladas and so much more. Made with Greek yogurt, fresh cilantro, and lime zest and juice, you can whip it up in minutes!

    A small bowl of cilantro lime crema, a spoon inside, placed on a wooden surface near fresh cilantro, a gray towel, and a skillet with grilled chicken and lime.

    Stop putting plain sour cream on your tacos.

    cookbook author erin clarke of well plated

    Start using this cilantro lime crema recipe instead! Once you give it a try, you will never go back. 

    • This cilantro lime crema is tangy like sour cream, but it’s got so much more going for it: bright and citrusy, garlicky, savory, earthy, and herbaceous. It’s magic!
    • It’s creamy, but not as thick as sour cream, which means it’s easy to drizzle onto for more even distribution.
    • Best of all, you can mix it up in a matter of minutes. It’s so quick, there’s no excuse NOT to make it!

    I first developed this recipe for pairing with my Cilantro Lime Chicken, but since then, I’ve been drizzling it over Burrito Bowls, and even using it as a salad dressing for Healthy Taco Salad. It keeps in the fridge for several days, so I love keeping it on hand!

    Grilled chicken thighs in a skillet, garnished with fresh herbs, lime slices, and drizzled with cilantro lime crema. The chicken has a golden-brown, charred appearance.

    How to Make Cilantro Lime Crema

    A food processor bowl filled with chopped cilantro, spices, and a garlic clove, ready to be blended on a gray countertop. A black handle and part of the processor lid are visible nearby.
    A food processor filled with cilantro lime crema, next to a bowl containing more of the same sauce. A spatula rests inside the food processor. The background is a gray countertop.

    Combine. Add all of the ingredients except the cilantro to a food processor or small blender. (A big blender can work too, but sometimes smaller batches of sauces can be tricky for a standard-sized blender.)

    Blend. Turn on the food processor and blend until the mixture is smooth.

    Add the Cilantro. I like to process until there are still some discernible specks of cilantro in the crema, but you can also go for completely smooth or bigger bits of herbs. It’s up to you!

    Finish. Season with salt to taste and chill until you’re ready to serve. ENJOY!

    A bowl of cilantro lime crema, held by a spoon, sits on a wooden surface next to fresh cilantro, a cutting board, and a skillet with grilled chicken and lime.

    My Favorite Ways to Use Cilantro Lime Crema

    • Nachos. A drizzle of cilantro lime crema on Chicken Nachos is the perfect finishing touch!
    • Tacos. Crema would be fab with Cauliflower Tacos and Mushroom Tacos.
    • Burrito Bowls. Use the crema as a sauce for your next burrito bowl or Steak Bowl on top of Cilantro Lime Rice.
    • Salads. Swap your usual dressing for cilantro lime crema in Mexican Salad.
    • Enchiladas. After baking Zucchini Enchiladas, add a drizzle of crema over the top.
    • Dipping sauce. Use it for dipping Smoked Chicken Wings and Air Fryer Buffalo Chicken Taquitos.
    A small bowl of cilantro lime crema, a spoon inside, placed on a wooden surface near fresh cilantro, a gray towel, and a skillet with grilled chicken and lime.
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    Cilantro Lime Crema

    This easy cilantro lime crema adds a tangy, bright creaminess to all your favorite Tex-Mex foods. Drizzle on tacos, burrito bowls, or even grilled chicken!
    Course condiment
    Cuisine American, Mexican
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4 servings
    Calories 66kcal
    Author Erin Clarke / Well Plated

    Ingredients

    • 1 cup plain Greek yogurt recommended: whole milk or 2%
    • 1 tablespoon extra-virgin olive oil
    • Zest of 2 medium limes
    • 2 tablespoons freshly squeezed lime juice
    • 1 clove minced garlic
    • ¼ teaspoon ground cumin
    • ¼ teaspoon onion powder
    • ½ teaspoon kosher salt
    • ½ cup roughly chopped fresh cilantro

    Instructions

    • In a food processor, combine the yogurt, oil, lime zest and juice, garlic, cumin, onion powder, and salt. Blend until smooth. Add the cilantro. Process in long bursts, stopping when you still have a few specks of cilantro. Taste and adjust seasoning as desired— I typically add another pinch of salt. Refrigerate until ready to serve.
      A food processor bowl filled with chopped cilantro, spices, and a garlic clove, ready to be blended on a gray countertop. A black handle and part of the processor lid are visible nearby.

    Notes

    TO STORE: Store the cilantro lime crema in an airtight container in the refrigerator for up to 4 days. Stir it before serving.

    Nutrition

    Serving: 1(of 4) | Calories: 66kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 0.2mg

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