Original Post: https://www.evolvingtable.com/lime-crema/
Lime Crema (Fish Taco Sauce)
This Lime Crema is my go-to fish taco sauce—and it couldn’t be easier. Ready in just 5 minutes, it’s made with Mexican crema (or sour cream), fresh lime juice, and garlic for a creamy, tangy topping that works on tacos, burritos, enchiladas, salads, and more.
Servings: 16 servings
Ingredients
- 1 cup Mexican crema or sour cream (see note)
- 2 tablespoons lime juice from 1 lime
- 1 teaspoon grated lime zest
- 1 garlic clove finely minced
- ¼ teaspoon salt to taste
Instructions
- Whisk together ingredients in a medium-sized bowl until well combined.1 cup Mexican crema, 2 tablespoons lime juice, 1 teaspoon grated lime zest, 1 garlic clove, ¼ teaspoon salt
- Store in the refrigerator until ready to serve. Enjoy!
Video
Notes
- Mexican Crema: If you can’t find Mexican crema, sour cream or Greek yogurt work well. Just note that Greek yogurt is thicker and tangier, so you may need to add a splash of water or milk to thin it out.
- Zest: Use a microplane to get finer pieces of zest so it will easily mix into the sauce.
- Limes: Make sure you roll the lime before juicing to extract the most juice.
- Best Flavor: Make this sauce 24 hours in advance for the best flavor. You will need to give it a good stir as the crema might separate.
- To Store: Keep in an airtight container in the refrigerator for up to 1 week. Do not freeze as the sauce will separate upon thawing.
Nutrition
Calories: 28kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 91mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
