Creamy, zesty, and with a touch of spiciness, this Avocado, Jalapeno and Lime Crema will level up your taco game! A fresh and nutritious take on the classic Mexican condiment, this is the perfect way to add flavour to your meals and have your guests coming back for more!

A small jar of creamy avocado, jalapeno and lime crema sitting in front of a small bowl of sliced limes.

Avocado, Jalapeno & Lime Crema

Crema is a creamy, tangy condiment that is a staple in Mexican cuisine and is used as a topping for soups, roasted corn, beans, and other street food. Traditional crema uses ingredients such as heavy cream, buttermilk, lime juice, and salt, but it has a flavour similar to crème fraiche. However, crema often has a high fat content, from 18 to 35%, thanks to the heavy cream and buttermilk. It is also high in saturated fat and cholesterol, which are not beneficial for heart health when consumed in excess. Crema is not widely available in Australia, but this gives a chance to put a spin on the classic!

A spoonful of avocado, jalapeno and lime crema being lifted out of a small jar.

Recipe suitability

This crema is a great substitute, as it offers more benefits than the traditional version. While not overly high, this sauce has 4.7g of protein and 1.6g of dietary fibre per 100g. This recipe is low in fat (including saturated fats), cholesterol and sodium, which makes it heart friendly. It only has 1.5g of carbohydrates per serving, which makes it diabetes friendly. This recipe uses a fermented food, which is beneficial for our gut health! It is also gluten free and vegetarian.

An overhead shot of a small jar of avocado, jalapeno and lime crema, lime slices and sprigs of coriander.

What you need for Avocado, Jalapeno & Lime Crema

KEY INGREDIENTS

Greek yoghurt – Adds a tang that crema is known for. Greek yoghurt is a great alternative, as it naturally has more protein and less fat, cholesterol, and sodium than heavy cream, buttermilk, and sour cream. It is a great source of calcium for strong bones. Greek yoghurt is also a probiotic, meaning it contains live bacteria, which makes it a good choice for gut health!
Avocado – Gives an extra creamy element to the sauce. Avocados are a great source of monounsaturated fats, which may help reduce LDL (bad) cholesterol levels and the risk of heart disease. They also have 7.5g of dietary fibre per 100g, which can help prevent constipation and has extra benefits for gut health.
Lime – Adds a slight sweetness and refreshing zest. Lime is a great source of vitamin C, which our bodies use to maintain healthy skin and tissue. It also helps our bodies to absorb iron.
Garlic – Creates an extra layer of zing without being too spicy. Research suggests that eating garlic may help reduce blood pressure and LDL (bad) cholesterol levels. It also has antioxidants, which help to reduce inflammation and damage to our body cells.
Jalapenos – Gives a subtle kick of spiciness! I used Coles jalapeno slices, which are low in sodium and sugar. Similar to lime, jalapenos are also loaded with vitamin C.
Extra virgin olive oil – Adds to the creamy texture of the crema. Extra virgin olive oil is a rich source of monounsaturated fats and some omega-3 fats, which may be protective against heart disease. Research suggests that extra virgin olive oil can help reduce inflammation, lower blood pressure and improve blood vessel health.

OTHER INGREDIENTS

Coriander / Cilantro – Fresh is best for this recipe.

Just put all the ingredients into a food processor and blitz until smooth and creamy. Otherwise, place the ingredients into a container and blitz using a stick blender.

Serve With

This crema will suit just about any Mexican recipe that requires a sauce. However, it pairs perfectly with my Mexican Pickled Cabbage Slaw and Easy Fish Tacos!

Storage

Store in the fridge in an airtight container when not being used. If stored properly, the crema should last for 1 week.

Tips & Substitutes

If you’re not a fan of coriander/cilantro, you can just remove it altogether, as the crema will still taste great without it. Chives are another herb that may suit this recipe, although I have not tried it myself. There is a risk that chives may overpower the other flavours, so I recommend starting at 1 tablespoon and adding more to taste.

If you are serving this recipe to people who cannot handle spicy foods, you can reduce or remove the jalapenos entirely without affecting the flavour of the crema too much. Instead, you could use a green cayenne chilli with the seeds and membranes removed, as this will give a slight chilli flavour without being spicy.

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