This easy, homemade lime crema recipe is a refreshing, salty, lime-flavored sauce that pairs perfectly with Mexican dishes. Skip the grocery store version because it is so simple it is almost laughable. But sometimes, simplicity is just a refreshing change from the multiple steps and piles of dishes.
The minimal effort it takes to make this is worth it. Lime crema adds the best flavor. It pairs so well with homemade salsa or roasted tomatillo salsa and guacamole to create the perfect trio of dipping options to level up your Mexican cuisine.
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Why You'll Love This Recipe
- Only FOUR Ingredients
- Adds Extra Flavor With Minimal Work
- Gluten Free and Low FODMAP
Featured Ingredients
- Sour Cream - A full-fat option with minimal ingredients is the best choice. Use lactose-free if lactose is not tolerated.
- Lime Zest - Zest the lime before you squeeze it.
- Lime Juice - Fresh is the best. There is nothing better.
- Kosher Salt - My favorite salt option for this recipe.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In a small bowl, add the sour cream. Zest the lime with a microplane grater into the sour cream.
Next, cut the lime enough and squeeze the juice into the sour cream.
Finally, add the kosher salt and stir. Store in the refrigerator.
Tips and Tricks
Does the lime crema feel too thick? Add a teaspoon of milk or heavy cream until it is the desired consistency. I like the consistency with a ¼ cup milk added.
Put it in a squeeze bottle to easily drizzle over dishes like easy chicken flautas. This is a great option for a taco bar, eliminating the messy spoonful of sour cream.
Need more sauce options? Explore additional delicious recipes.
Ingredient Swaps
- Mexican crema - It is a great substitution for sour cream! It isn't quite as sour as sour cream, has a higher fat content, and is thinner. If using Mexican crema, you will not need to add milk or heavy cream to thin.
- Lactose Free Sour Cream - Also, if you cannot tolerate lactose, use a lactose free sour cream.
- Plain Greek Yogurt - It would be another option to create something delicious and a healthier, protein-filled version.
Storing
Store: Keep lime cream in either a squeeze bottle or an airtight container in the refrigerator until it becomes separated and watery. Stir before using.
Freeze: I do not recommend freezing. It is better to make a fresh batch.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Sour Cream - Use lactose free if lactose is not tolerated well. Safe at 2 tablespoons or 40 grams per meal.
- Lime Juice - Safe at 1 tablespoon or 21 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes, you must refrigerate lime crema because it contains dairy products.
I wouldn't. It will separate and not be very pretty. Just make a fresh batch if you are able.
Meal Planning
Lime crema is great drizzled over all sorts of Mexican dishes. Some great options include slow-cooker taco soup, baked chicken flautas, ground beef tacos, and so much more!
Additional Toppings Options
- Green Taco Sauce - Just like the sauce on the taco trucks!
- Mexi-Ranch - All the flavors of ranch and salsa combined.
- Guacamole - Creamy, full of avocados, green onions, fresh tomatoes and spices.
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Recipe
Lime Crema
Ingredients
- 1 cup sour cream (Note 1)
- 1 teaspoon kosher salt
- 1 lime zested and squeezed
Instructions
- In a small bowl, add the sour cream, salt, lime zest, and lime juice.
- Stir until combined. Use right away or cover and place in refrigerator and use in three days. If the sauce feels too thick, add ¼ cup of milk.
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