Lime Crema; a few simple ingredients you likely already have in your fridge, a couple basic tools, and 10 minutes of prep and you have a sauce that is so much more than it sounds like it will be!
I first made it to top Baja Fish Taco’s, but I then realized that it would be so much better than sour cream on so many of our other family favourite dishes. Enchiladas, Chicken Tortilla Soup, Chili, Nacho’s, Mexican Chicken Tacos, all benefit from the punch of garlic and lime. (and you can add Cilantro if you like). Try my recipe for Instant Pot Mexican Shredded Chicken to use as a filling for Enchiladas or Tacos, and top with this sauce for a fast but fabulous meal.
I also found that this Lime Crema really works in Tex-Mex Style Casserole dishes; in place of regular sour cream, building a layer of flavour with very little effort.
I use it in two of my favourite recipes Instant Pot Mexican Street Corn and Baked Mexican Corn Elote. Try them you won’t be sorry and don’t forget to pin them!
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Homemade from Scratch: Lime Crema
- 16 oz sour cream
- 2 large limes juice and zest
- ½ tsp granulated garlic
- 1 clove garlic minced
- ½ tsp salt
- 1/2 tsp pepper
- In a small bowl combine sour cream, lime juice, zest of 1 lime, garlic, salt and pepper. Stir well to combine and let sit at least 10 minutes to allow flavours to meld.
- Transfer Lime Crema to a serving dish and top with additional lime zest.