Cilantro Lime Crema

This cilantro lime crema is the 5-minute sauce that makes tacos, burrito bowls, nachos, salads, grilled meats, and basically anything else taste better. It’s creamy, bright, garlicky, and loaded with fresh cilantro, and you can blend it up in minutes. If you’ve ever wanted that restaurant-style cilantro crema drizzle you get on tacos, this is the easy homemade version you’ll keep in your fridge on repeat.

Why You'll Love This Cilantro Lime Crema Recipe

This is one of those sauces that fixes meals that feel like they’re missing something. Spicy tacos? It cools them down. Dry chicken? It makes it taste juicy. Burrito bowls? It ties every bite together. And because it’s Greek yogurt-based, it’s lighter than a sour cream crema but still tastes rich and creamy.

It also gets better after a short chill. Give it even 20-30 minutes in the fridge, and the garlic mellows, the lime tastes brighter, and the cilantro flavor settles in. I’ll often make a double batch and keep it on hand all week because it upgrades lunches and dinners with basically zero effort.

Ingredients You'll Need

• 1 cup Greek yogurt
• 1 cup cilantro, packed
• 1 garlic clove
• ½ small onion
• 2 tablespoons fresh lime juice
• ½ teaspoon salt
• Optional add-ins: a pinch of cumin, a jalapeño for heat, or a splash of water to thin it.

Ingredient Notes That Make This Cilantro Lime Crema Better

• Greek yogurt: Use plain Greek yogurt for the thickest, creamiest texture. Full-fat tastes richest, but any works.
• Cilantro: Use leaves and tender stems. Thick woody stems can taste bitter, so trim those off.
• Onion: A small amount adds savory depth. If you want a milder flavor, use a smaller piece or soak the onion in cold water for 5 minutes, then drain.
• Fresh lime juice: Fresh is best. It brightens the crema and balances the garlic and cilantro.

How to Make Cilantro Lime Crema

Step 1: Blend

Add Greek yogurt, cilantro, garlic, onion, lime juice, and salt to a blender or food processor. Blend until completely smooth and creamy, scraping down sides as needed.

Step 2: Taste and adjust

Taste and adjust salt or lime. If you want it thinner for drizzling, add 1-2 tablespoons of water and blend again.

Step 3: Chill

Transfer to a bowl or airtight container and refrigerate for at least 30 minutes so the flavors meld together. Serve chilled as a drizzle or dip.

Pro Tips To Make The Best Cilantro Lime Crema

• Blend longer than you think. Give it a full blend so it turns into a smooth, restaurant-style crema, not a chunky green sauce. If your blender struggles, stop once, scrape down the sides, then blend again until it’s silky.
• Chill before serving. Even 30 minutes in the fridge makes a difference. The garlic mellows, the lime tastes brighter, and the whole thing tastes more balanced instead of sharp.
• Thin it out depending on how you’ll use it. Keep it thicker for dipping and spreading, and thin it out for drizzling over tacos and bowls. Add water or lime juice 1 tablespoon at a time until it’s the consistency you want.
• Taste after chilling. Cold sauces taste different than warm ones. After it chills, taste again and adjust with a pinch more salt or an extra squeeze of lime if it needs a little pop.
• Use cilantro stems too (this is the secret). Don’t toss them. Cilantro stems have tons of flavor and blend perfectly smooth, so you get a stronger cilantro taste without needing a huge pile of leaves. Just trim off the very bottom ends if they’re tough.

Variations

• Spicy Cilantro Lime Crema: Add ½ jalapeño (seeds removed for mild, seeds in for hotter) before blending. Want it extra spicy? Add the other half or a pinch of cayenne and blend again.
• Avocado Cilantro Crema:  Add ½ ripe avocado for a thicker, richer, more guacamole-adjacent crema. This one’s amazing on tacos and bowls, but it’s best eaten within 1 to 2 days since avocado can brown slightly.
• Dairy-Free Cilantro Lime Crema: Use a thick dairy-free yogurt (unsweetened). The flavor varies by brand, so taste and adjust salt and lime at the end. If it’s too tangy, a tiny drizzle of honey or maple syrup can balance it.
• Cumin-Lime Crema: Add ¼ teaspoon ground cumin for that taco-truck vibe. It gives the crema a warmer, savory depth that pairs really well with carne asada, chicken, and roasted veggies.

What to Serve with Cilantro Lime Crema

This cilantro lime crema goes with basically everything, and once you’ve got it in the fridge you’ll start finding excuses to drizzle it on every meal.

• Tacos, burritos, and quesadillas: It’s perfect as a taco sauce, burrito drizzle, or quesadilla dip. It adds creaminess, brightness, and that fresh cilantro flavor in one shot.
• Nachos, taquitos, and anything crispy: Drizzle it over nachos, use it as a dip for taquitos, or spoon it onto crispy tacos. The cool crema balances salty, crunchy, and spicy foods perfectly.
• Grilled meats and seafood: It’s amazing on grilled chicken, shrimp, steak, or even fish. Think of it like a quick finishing sauce that makes simple protein taste way more exciting.
• Rice bowls and salad bowls: Use it as the “sauce that ties it all together” in crispy rice bowls, burrito bowls, taco bowls, and salad bowls. It’s especially good with black beans, corn, fajita veggies, and shredded lettuce.
• Roasted veggies and potatoes: Drizzle it over roasted broccoli, cauliflower, sweet potatoes, regular potatoes, or even air fryer fries. It turns veggies into something you actually want to eat.
• Dip for chips and veggies: Keep it thicker, and it’s a great dip for tortilla chips, sliced cucumbers, carrots, bell peppers, or whatever you’re snacking on.

Cilantro Lime Crema FAQs

Is cilantro lime crema the same as cilantro lime sauce?

They’re similar, but not exactly the same. Crema is thicker and creamier (usually yogurt or sour cream-based) and meant for drizzling or dipping. “Cilantro lime sauce” can be looser and varies a lot depending on the recipe.

Can I use sour cream instead of Greek yogurt?

Yes. Sour cream makes it richer and more classic “crema” style. You can also do a 50/50 mix of sour cream and Greek yogurt if you want it creamy but still a little lighter.

How do I make it thinner for drizzling?

Add water 1 tablespoon at a time and blend until it pours the way you want. You can also thin it with a little extra lime juice for more brightness.

Why does my crema taste bitter?

Bitterness usually comes from old cilantro or using tough, thick stems. Use fresh cilantro and stick to leaves and tender stems. If your lime zest is in the recipe, only zest the green part, the white pith can be bitter too.

Can I make cilantro lime crema ahead of time?

Yes, and it’s actually better after chilling. Make it a few hours ahead (or the day before) so the garlic mellows and the flavors blend.

How long does cilantro lime crema last in the fridge?

Store it in an airtight container in the fridge for up to 5 days. Give it a quick stir (or shake in a jar) before using since it can thicken or separate slightly as it sits.

Can I freeze cilantro lime crema?

Freezing isn’t recommended. Yogurt and sour cream sauces can separate and turn grainy after thawing, so the texture won’t be the same.

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