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| nutritional information (per serving) | |
|---|---|
| 181 | calories |
| 17g | Fat |
| 9g | carbohydrates |
| 2g | protein |
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| nutritional information | |
|---|---|
| Servings: 4 to 8 | |
| amount per serving | |
| calories | 181 |
| % Daily Value* | |
| 17g | 21% |
| Saturated Fat 5g | 23% |
| 17 mg | 6% |
| 279 mg | 12% |
| 9g | 3% |
| dietary fiber 5g | 18% |
| total sugar 2g | |
| 2g | |
| Vitamin C 10 mg | 50% |
| Calcium 40 mg | 3% |
| iron 0 mg | 3% |
| Potassium 415 mg | 9% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Traditional Mexican crema is a thick and flavorful cream that is less acidic than sour cream and very similar to French crème fraîche. This twist on the crema is made with avocado and is your favorite sauce. Add it to tacos, salad, or drizzle over grilled chicken or roasted garlic potatoes.
The creaminess of the avocados and sour cream cuts through spicy foods, while the acidity of the lime juice adds shine to otherwise boring dishes. If you want to cut the calories a bit, just use Greek yogurt instead of sour cream.
“This avocado crema recipe is a game changer! It's creamy with just the right amount of lime juice and salt, and is perfect for serving with spicy foods. The recipe gives you enough avocado cream to serve with multiple dishes. You can keep it in the fridge, but it's best to use it within a day.” –Tara Omidvar
2 mature avocados
1 Cup sour cream
1 teaspoon garlic powder
1/4 Cup Freshly squeezed lime juice
1 teaspoon Salt
Gather the ingredients.
The spruce eats / Diana Chistruga
In a blender or food processor, combine the avocado, sour cream, garlic powder, lime juice, and salt. Blend on high for about 2 minutes until completely smooth.
The spruce eats / Diana Chistruga
tips
- When choosing an avocado that's perfectly ripe, it's important to pay attention to the color. They shouldn't be light green all over, but rather dark green with some black speckles. When you pick them up they should be slightly bumpy and when you apply hand pressure to the avocado you should be able to squeeze the avocado a bit but it should stay firm. If you can feel it squeezing under your fingers, it's probably overripe.
- For this recipe, it's best to use overripe avocados rather than underripe ones. When preparing the crema, just make sure to scrape out the brown spots.
How to store it
Wrap with plastic wrap, pressed against the surface to keep the sauce from browning. If available, cover with an airtight lid. The sauce will keep in the fridge for up to 24 hours.
