Avocado Crema: The Best Sauce for Tacos, Bowls & More
- Made with simple ingredients you probably already have
- Ready in 5 minutes
- Blends up ultra-creamy with a smooth, tangy finish
- Use it as a drizzle, dip, or dressing for tacos, burrito bowls, grilled veggies, and more
- Naturally dairy-free and vegan
- Bright, balanced flavor with a velvety texture that doesn’t feel heavy.
Try putting a dollop on chorizo tacos or adding a spoonful to this burrito bowl to take your meal to the next level.
What is Avocado Crema?
Avocado crema is a creamy avocado-based sauce typically made with lime juice, garlic, and herbs. It’s smoother and thinner than guacamole and designed to be drizzled or spooned, not scooped.
Think of it as the perfect middle ground between guacamole and sour cream. It’s fresh, tangy, and incredibly versatile.
Ingredients You’ll Need
- Avocados: Look for large, ripe avocados. They should be slightly soft when squeezed but not mushy. The riper the fruit, the creamy texture you’ll achieve.
- Cilantro: Use fresh leaves and tender stems for a burst of herby flavor.
- Fresh Lime Juice: Brightens the sauce and keeps the avocado from browning. You can use bottled juice in a pinch, but fresh gives the best flavor.
- Honey or Agave: Balances the tangy lime. Use agave to keep it vegan.
- Garlic Clove: Adds depth and a little bite.
- Kosher Salt: Enhances all the flavors.
- Optional Add-Ins: For extra tang and creaminess, blend in 1–2 tablespoons of sour cream or Greek yogurt.
How to Make Avocado Crema
- Add ingredients to a blender or food processor.
- Blend until smooth. If it’s too thick, add a little water (1 tablespoon at a time) until it reaches your desired creamy sauce consistency. For a thinner crema that can be drizzled, aim for a texture that runs off a spoon in smooth ribbons—like sour cream but silkier.
Molly’s Tips
- Use a high-speed blender for a velvety smooth texture that spreads easily or drizzles like a dream.
- Use fully ripe avocados. Underripe fruit won’t blend smooth.
- Too thick? Add water or a splash of olive oil.
- Too thin? Blend in more avocado.
- No cilantro? Sub parsley or chives.
- Want heat? Add jalapeño or red pepper flakes.
- To ripen avocados quickly, store them in a brown paper bag with a banana or apple at room temp.
How to Use Avocado Crema
- A drizzle for loaded sweet potato nachos.
- A dipping sauce for tortilla chips, sweet potato fries, or veggie sticks
- A salad dressing when thinned with olive oil
- A spread for wraps or sandwiches
- The perfect taco topping—especially for fish tacos, breakfast quesadillas, or Instant Pot chicken tinga.
Storage Tips
Avocados brown fast, but you can keep this sauce fresh with a few simple tricks. Press plastic wrap directly onto the surface of the crema and store in an airtight container in the fridge for up to 5 days. Add extra lime juice on top to prevent browning and maintain the best flavor.
More Dips and Salsa Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Avocado Crema
Save this Recipe!
Ingredients
- 2 large ripe avocados
- 1/3 cup fresh cilantro leaves
- 1 tablespoon raw honey or agave (vegan option)
- Juice from 1 lime (2 Tablespoons)
- 2 small cloves garlic
- 1 teaspoon kosher salt
Instructions
- Prep all of the ingredients and add them to a high speed blender or food processor. We used our Vitamix, but any blender or food processor works here.2 large ripe avocados, 1/3 cup fresh cilantro leaves, 1 tablespoon raw honey or agave (vegan option), Juice from 1 lime, 2 small cloves garlic, 1 teaspoon kosher salt
- Blend until smooth and creamy. If it’s too thick, add water a tablespoon at a time until it reaches your desired consistency.
Notes
Video
Equipment
- Blender, Food Processor, or Mini Food Processor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Press plastic wrap directly onto the surface, store in an airtight container, and add a little extra lime juice.
Yes! Store it in a freezer-safe container for up to 2 months. Thaw in the fridge and stir before serving.
Place it in a brown paper bag with a banana or apple. The ethylene gas speeds up ripening.
Avocado crema is blended smooth, with lime and garlic. Guacamole is chunkier and includes onions and tomatoes.
This post may contain affiliate links. Read our disclosure policy.
This creama could be eaten on almost anything. It’s simple to make and delicious. I left out the honey, didn’t see a reason to sweeten the avocado. I was lucky and found 3 perfectly ripe avocados. It was especially good on the tacos I made with roasted sweet potatoes and refried black beans and like dressed cabbage slaw.