Crema Recipe

Avocado Crema takes just 5 minutes to make and makes everything better! 

How to make Avocado Crema Video

up close of easy avocado crema on tacos



Watch: How to make Avocado Crema

If you have been following me for long, you know I LOVE Mexican food and I LOVE my Avocado Crema to go with it.   It is my go-to topping for all my tacos and other Mexican dishes not only because it takes less than five minutes to make but because it is fabulous!! 

I’ve already posted my Avocado Crema recipe in my Chili Pork Tacos, Chili Lime chicken Tacos, Blackened Fish Tacos, California Burritos, Carne Asada Fries, Chicken Fajita Wrap recipes, so I figured it was time this sensational Avocado Crema gets its very own post.  Because its deliciousness shouldn’t just be limited to the aforementioned recipes – it belongs on ALL your Mexican recipes! 

Why we love this Avocado Cream Sauce

Both Patrick and I prefer this Avocado Crema hands down to guacamole or just avocados. Here’s just a few reasons we are in LOVE:

  • Avocado Crema is not only perfect for tacos, but nachos, fajitas, burrito bowls (my fav), quesadillas, taquitos, tostadas – basically anything you want to up the YUM factor by 1000%.   
  • It’s SO creamy with just the right hint of lime, salt and seasonings.
  • It’s rich yet fresh, bright, tangy, salty, smooth and get-in-my-mouth DE-lish.
  • The cool refreshing creaminess of the Avocado Crema against robust Mexican seasonings not only brightens every dish but its silky texture marries all the components together.
  •  You can leave it as is or dress it up with all sorts of add-ins such as cilantro, jalapeno, pico de gallo, etc. We personally love it in its simplicity (and ease!).

So, if you haven’t tried this Avocado Crema yet, please buy an avocado this week and try it as soon as possible – you will fall in love! 

a bowl of creamy avocado crema

Crema Recipe ingredients

  • Avocado:  you will need one medium avocado for the Avocado Crema – not a large Haas avocado. Take care your avocado is ripe so it blends to silky perfection. Unripe avocados will leave you with hard chunks and a grassy flavored crema – no bueno!
  • Sour Cream or Greek Yogurt:  I personally prefer sour cream in this Avocado Crema recipe, but you can use either with delicious results.  You can also use fat -free products with wonderfully creamy results.  If you go the yogurt route, take care to use Greek yogurt as regular yogurt is not nearly as thick.
  • Lime Juice: you can use fresh or bottled lime juice and use more or less to taste.
  • Seasonings:  garlic powder, ground cumin, and salt will do the trick. After your Avocado Crema has chilled, you can taste and add more seasonings to taste if desired or some cayenne pepper for heat.
holding a fish taco with avocado crema


The star of this Avocado Crema recipe is the avocado, so it is important to start with a beautifully ripe avocado for maximum flavor and creamy consistency. Here are some tips and tricks to select ripe avocados:

  • Color:  For ripe avocados, dark is better, look for the darkest green- turning purple colored skins.
  • Touch: Always test avocados ripeness by touch. You want the avocado to just give slightly when pressed.  If an avocado feels firm or hard to your touch, it isn’t ripe yet. Purchase it only if you plan to use the fruit several days in the future. The harder an avocado is, the longer it will take to ripen.  If the avocado feels soft, it’s overripe and likely has many brown spots, so avoid it.
showing how to select rip avocados for avocado crema

How to make Crema

Are you ready for how EASY this Avocado Crema recipe is?!

Step 1: Add ingredients

Add avocado, sour cream, lime juice, cumin, salt and garlic powder to your blender.

showing how to make avocado crema by adding avocados, sour cream and seasonings to a blender

Step 2: Blend

Blend until smooth, scraping down the sides as needed. You can add milk, a little at a time if desired for a thinner crema – I usually don’t do this when using as a crema.

showing how to make avocado crema by blending until smooth in blender

Step 3: Chill

Cover and refrigerate Avocado Crema for at least 30 minutes. If you taste the crema right after blending you will be disappointed – it needs time to chill for the flavors to meld and for the actual temperature to chill – no one wants warm crema!

a chip dipping into easy avocado crema

Crema sauce variations

Avocado Crema provides a fabulous base for all sorts of add-ins.  Here are a few ideas:

  • Jalapeno:  Avocado Crema is not meant to be spicy so it can complement any dish BUT you are welcome to add heat in the form of jalapenos or cayenne pepper if you wish.
  • Cilantro:  add as little or as much as you desire for a fresh, zesty pop.
  • Cotija cheese:  is a Hispanic-style cheese and is wonderfully salty, hard, and crumbly. You will want to omit the salt in the recipe and add salt to taste if adding Cotija.
  • Homemade Salsa:  spices up the crema with TONS of flavor.
  • Pico de Gallo:  will change the texture of the Avocado Crema to chunky and silky but adds wonderful pops of freshness.
  • Salsa Verde: is essentially adding roasted tomatillos, garlic, jalapeno, onions to your Avocado Crema for another flavor bomb.
  • Pesto:  mixes up the flavor profile with more Italian an flair.
  • Sun-dried Tomatoes:  adds robust tanginess.
  • Roasted Red peppers:  adds smoky, sweet notes.
top view of tostadas with avocado crema

How to store Crema

This Avocado Crema can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid.  This will delay oxidization/browning that occurs when the surface of the dip/avocado come in contact with air.

The lime juice will also prevent the Avocado Crema from discoloring too much, but within the 3 days the very top layer will darken slightly.  I only notice a slight change in color as I stir the crema around.   A change in color of the crema isn’t bad, it simply means the dip is oxidizing. 

putting avocado crema on chicken tacos


This Avocado Dip is as versatile as guacamole – and then some.  Here are a few ideas: 

  • Spread:  serve it slathered on sandwiches, burgers, wraps or toast.
  • Dip:  serve it with chips like you would guacamole, pitas like you would hummus, or raw vegetables such as carrots broccoli, cucumbers, snap peas or bell peppers.  It is even divine with roasted vegetables such as broccoli or cauliflower.
Chicken Fajita Wraps with Creamy Avocado Dip - layers of cheese, black beans, rice, the BEST chicken fajita filling, and sour cream all rolled up then skillet toasted for slightly crispy wraps that are absolutely addicting!! This is our family's favorite way to eat leftover chicken fajita filling!
  • Dressing:  transform Avocado Crema into a creamy avocado dressing by thinning with water and a little olive oil. Serve the dressing on green salads, pasta salads, potato salads. etc.
  • Sauce:  Avocado Crema can also be thinned with water to create a creamy avocado sauce for pasta, rice, zoodles, spaghetti squash, cauliflower rice, quinoa, potatoes, etc.
  • Breakfast:  I love Avocado Crema on plain eggs, chorizo eggs, breakfast tacos, breakfast taquitos, breakfast enchiladas, huevos rancheros, etc.
top view of pork tacos with avocado crema



The main ingredient in Avocado Crema is the avocado.  Avocados are a great source of monounsaturated fat which help to keep you feeling full longer and counteracts bad cholesterol (LDL’s).  They are also chock full of vitamins, minerals, and are a good source of fiber.   Some studies have shown they can reduce inflammation, diabetes, and help prevent some cancers.
For an even healthier dip, you can substitute nonfat Greek yogurt in place of sour cream. 

What’s Crema?

Crema is a creamy or thick topping or sauce. It is often used to enhance the flavor and presentation of various dishes, such as desserts, coffee, soups, or savory dishes. Avocado crema is a smooth, velvety sauce with a rich avocado flavor, often used as a topping for tacos, burritos, grilled meats, or as a dip for chips and vegetables. It’s primarily made from ripe avocados blended with sour cream or yogurt, lime juice, garlic, and seasonings.

Is crema the same as sour cream?

Crema (Mexican crema) and sour cream are similar but not the same. Both are dairy-based products with a tangy flavor and creamy texture, but there are differences. Crema often has a higher fat content, is thinner and more pourable, and is commonly used in Mexican and Latin American cuisine. Sour cream, on the other hand, is thicker, more acidic, and is widely used in American and European recipes. While they can be used interchangeably in some dishes, their unique characteristics make them better suited to different culinary applications.

Why is Mexican crema different from sour cream?

Mexican crema differs from sour cream in several ways:
Fat Content: Mexican crema often has a higher fat content, making it richer and creamier than typical sour cream.
Tanginess: Sour cream tends to be tangier and more acidic compared to Mexican crema, which has a milder and less tangy taste.
Consistency: Mexican crema is thinner and pourable, while sour cream is thicker and more spoonable.
Use: Mexican crema is commonly used in Mexican and Latin American cuisine as a topping, drizzle, or dip for dishes like tacos, tamales, and enchiladas. Sour cream, on the other hand, is more frequently used in American and European recipes, such as baked potatoes, dips, and stroganoff.

How do you keep avocado cream from turning brown?

To prevent avocado cream from turning brown (happens when avocados begin to oxidize/react with the air) transfer to an airtight container and place a piece of plastic wrap directly on the surface of the crema, pressing out any air bubbles so it’s covering the entire surface.

dipping a chip into avocado cream with mayo


up close of a chip dipped in easy avocado crema

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Avocado Crema Recipe

Avocado Crema takes just 5 minutes to make and makes everything better! It is lusciously creamy, tangy, salty and OBSESSIVE worthy delicious! It is made with avocado, sour cream or Greek yogurt, mayo, lime juice, salt, cumin and garlic powder. These handful of ingredients transform into the silky flavorful Avocado Crema that is amazing with any of your favorite Mexican foods or with chips, veggies, pitas, or as a spread on wraps, sandwiches, burgers, etc.

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  • Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed.
  • Avocado Crema may be made 8 hours ahead of time and refrigerated in an airtight container with plastic wrap pressed directly to the surface of the crema.



Don’t miss the “how to make” recipe video at the top of the post!


This Avocado Crema can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid.  This will delay oxidization/browning that occurs when the surface of the dip/avocado come in contact with air.
The lime juice will also prevent the Avocado Crema from discoloring too much, but within the 3 days the very top layer will darken slightly.  I only notice a slight change in color as I stir the crema around.   A change in color of the crema isn’t bad, it simply means the dip is oxidizing. 

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  1. Pat says

    I made your avocado cream twice now and it is fantastic! The first time with your pork tacos and the second time just to eat with your corn salsa on chips. Great recipes. The pork tacos, avocado cream and corn salsa is a great hit in my family.

    • Jen says

      Thanks so much for taking the time to comment Pat! I’m thrilled you love the Avocado Crema as much as us – as well as the pork tacos and corn salsa – yum!

  2. Jakalyn says

    Hello Jen, making your Avocado Crema AGAIN! We love this and so easy to make. My husband thinks it’s so “fancy”!
    It’s great on any Mexican dish; tacos, enchiladas, and even scrambled eggs in the morning. I have found using my small food processor makes it easier to blend and scoop the crema out because my blender is pretty deep! Thank you for another wonderful recipe.
    Best, Jakalyn

    • Jen says

      YAY! I’m so happy you love this Avocado Crema as much as us- we put it on everything too :)! Thanks for the tip on the food processor – I’ll have to try that next time. Thanks for making my recipes!

  3. Karen says

    Wow! This is such a delicious and easy sauce! Each week I buy a bag of avocados and now I have another way to use them. Having this crema adds to my repertoire and it’s wonderful! First time I made it, I made it exactly per your recipe. But I now include some of your add ins: Cilantro and Hatch’s Green Salsa to add a bit of kick. Thank you for a great recipe!

    • Jen says

      You’re so welcome Karen! That’s awesome you purchase a bag of avocados every week #foodgoals. I’m so happy you found a delicious use for all your avocados and have already started experimenting! I can’t get enough of this crema too!

  4. Laura says

    Do you have a recipe for the tacos you have pictured with this crema? I’d love a good chicken taco recipe and the ones pictured look amazing

  5. Bethany says

    I just discovered this crema and it’s SO good!! I topped my burrito bowl with it and was not disappointed! I saved it to make again!

    • Jen says

      Thank you so much, Bethany, I am so pleased this is a repeat! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!

  6. Christine says

    OMG this is fantastic! Made to serve with a tequila marinated flank steak tonight. But I could just eat with a spoon or tortilla chips.

    • Jen says

      Thanks you so much Christine! I’m thrilled you love this avocado crema as much as we do! I agree – it is delish just with a spoon or chips!

  7. Jeff says

    Why do you recommend “not a large hass” avocado?

    • Jen says

      The proportions work better with a medium avocado-enjoy!

  8. Beth says

    What spice can I use in place of cumin? (I don’t have cumin on hand).

    • Jen says

      Hi Beth, you can just leave it out, enjoy!

  9. Josey says

    Fantastic!!! I love it. Better than avocado or even guac

    • Jen says

      Thank you so much Josey – I agree ;)!

  10. Eric says

    Great family recipe. My 5yo daughter loved it. The only thing I did different, was I skewered the shrimp as straight as I could (helps with tortilla loading), and put them of my pellet smoker at 275° for 6 min per side. Its summer, why not. The slaw, and crema were brilliant.

    • Jen says

      Thanks so much Eric, I’m so pleased you enjoyed them!

  11. Karen R says

    Very quick to make and quite tasty.

  12. Jeff says

    My daughter, who has autism and never eats new things, tried this the other day. Needless to say, it has replaced her first love, ranch dressing. She loves dipping her chicken nuggets in it.

    • Jen says

      Thank you so much for sharing, Jeff! This makes me so happy to hear!

  13. Mary Lee Hart says

    Can you use lemon use lemon juice instead of lime in the Avocado Crema? BTW your recipe blog is my favorite and I use your recipes for so many meals. Thanks!!

    • Jen says

      Yes, I think that it would work! I’m so happy to hear that you love so many of the recipes! I appreciate you!

  14. Claudia says

    This is delicious!! I just have to tell you… your website is my GO-TO spot for yummy recipes for my family. We literally have LOVED every single recipe we’ve tried. There hasn’t been a single one that we haven’t enjoyed. So, thank you! Everything is easy to make and FLAVORFUL!!

    • Jen says

      I’m so glad you loved it! And thank you for all the support!! I appreciate you taking the time to leave this kind message!

  15. Karen Zahoruk says

    I made this with fat-free greek yogurt and regular mayonnaise and it was so delicious. Thank you!

    • Jen says

      I’m so glad that you loved it!