Avocado Crema: The Best Sauce for Tacos, Bowls & More
Mexican food is high on my list of weekly staples, and nothing takes those bold flavors to the next level like a rich, creamy avocado crema. Whether you’re making tacos, burritos, or a big BBQ chicken salad, this sauce ties it all together with a smooth, tangy finish. Try putting a dollop on chorizo tacos or adding a spoonful to this burrito bowl to take your meal to the next level.
The best part? It’s made with simple ingredients you probably already have and comes together in just 5 minutes. It’s a great alternative to traditional Mexican crema, especially if you’re avoiding dairy. This creamy avocado sauce is my favorite way to elevate any dish—especially when paired with spicy meats or crunchy vegetables.
Table of Contents
What is Avocado Crema?
Avocado crema is a creamy, dairy-free sauce made from ripe avocados, lime juice, garlic, and cilantro. It has a smooth texture and tangy flavor, perfect for drizzling on tacos, burrito bowls, or using as a dip.
Ingredients You’ll Need
No need for complicated prep—just grab these pantry staples:
- 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
Step 1: Prep the ingredients and place everything in a blender or food processor.
Step 2: 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.
Pro Tip: Use a high-speed blender for a velvety smooth texture that spreads easily or drizzles like a dream.
Expert Tips
- Use ripe avocados. Underripe fruit leads to a chunky texture instead of the smooth, creamy consistency you want.
- Too thick? Add more water or a splash of olive oil or water.
- Too thin? Blend in more avocado.
- Add a dash of cayenne pepper or a small piece of jalapeño for heat.
- To ripen avocados quickly, store them in a brown paper bag with a banana or apple at room temp.
Serving Tips
This versatile condiment pairs with just about everything! Use it as:
- 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.
Recipe 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.
I love how easy and versatile this sauce is. It takes just a few minutes to make but adds so much flavor to my favorite Mexican-inspired dishes. Whether I’m making tacos for a quick dinner or prepping a burrito bowl for lunch, this crema gives everything a fresh, creamy finish without any dairy.
More Dip and Salsa Recipes
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Guacamole Recipe
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Creamy Avocado Dip
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Fresh Peach Mango Salsa
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!
Creamy 5-Minute Avocado Crema
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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.
- 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
- Blende, Food Processor, or Mini Food Processor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.