Lime crema (Mexican soured cream sauce)
A cool, tangy Mexican style crema of soured cream, lime and salt. The finishing drizzle for tacos, soups and bowls.
Make this once, then cook it into 60 different dishes.
- Time5 min
- LevelEasy
- Costabout £0.15 a head
- Makesabout 340 ml, enough for 2 to 3 dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Spoon the soured cream into a bowl and whisk for 20 seconds until smooth and glossy.
- 2
Whisk in the milk, a spoonful at a time, until the cream falls from the whisk in a thick ribbon.
- 3
Add the lime zest and half the lime juice. Whisk and taste. It will thicken a little as the acid mixes in.
- 4
Add salt and more lime juice until it tastes tangy, cool and well seasoned. Add a little more milk if it is too thick to drizzle.
- 5
Chill for at least 15 minutes to let the flavours settle and the texture thicken. Use in the dish recipes that call for your ready made lime crema.
About lime crema (mexican soured cream sauce)
Lime crema is a Mexican style cream sauce made by whisking soured cream with lime juice, zest and salt, with a splash of milk to make it pourable. Real crema mexicana is a thick, lightly tangy cultured cream, close to a looser crème fraîche. It is hard to find in the UK, so this is the practical home version.
It is cool, rich and tangy, and balances heat and smoke. A drizzle over tacos, enchiladas, chilaquiles, tortilla soup, chilli, grilled corn and burrito bowls calms the spice and adds freshness.
The texture is the key. It should be thick enough to hold a ribbon on the surface but thin enough to drizzle from a spoon or squeezy bottle. Adjust it with a little milk or water.
Tips
- Use full fat soured cream. Low fat versions split and taste thin. Crème fraîche or Greek yoghurt also work, but yoghurt is more sour, so add less lime.
- Add the lime juice gradually and taste. The acid thickens the cream slightly, so you may need more milk afterwards to keep it pourable.
- Whisk the milk in a spoonful at a time. Aim for a consistency like double cream, which will drizzle in ribbons.
- For a dairy free crema, use unsweetened plain soya or coconut yoghurt with the lime and salt, and thin with a splash of oat drink. It is tangy and works well, but it is not dairy free if you use soured cream.
- A tiny pinch of finely grated garlic or a spoonful of chipotle adobo sauce turns it into a smoky crema.
Storing and freezing
Keep covered in the fridge for up to 4 days, or until the use by date on the soured cream if sooner. Do not freeze, as it splits when thawed. Use a clean spoon each time.
Dishes you can make with lime crema (mexican soured cream sauce)
Coliflor Asada con Salsa Roja y Crema (Roasted Cauliflower)
GFEFNFSopes de Frijol con Salsa Verde (Masa Cups with Beans)
GFEFNFSopes de Frijol con Queso (Bean Sopes)
GFEFNFPescado a la Ranchera (Baked Fish in Ranchera Sauce)
EFNFEnchiladas Rancheras de Queso (Cheese Enchiladas with Ranchera Sauce)
GFEFNFPapas Asadas al Chipotle con Crema de Lima (Chipotle Potatoes with Lime Crema)
GFEFNFTacos de Barbacoa con Crema de Chipotle (Beef Barbacoa Tacos)
GFEFNFAlitas al Chipotle con Crema de Lima (Chipotle Chicken Wings)
GFEFNFCrema de Chile Poblano (Creamy Poblano Soup)
VEFNFArroz Poblano (Poblano Rice with Crema)
EFNFGFEnchiladas Suizas (Swiss-Style Chicken Enchiladas)
EFNFGFSopes de Frijol y Queso (Thick Masa Cups with Beans and Cheese)
VEFNFQuestions
What can I use instead of Mexican crema in the UK?
Soured cream thinned with a little milk and seasoned with lime and salt is the closest widely available swap. Crème fraîche, which is a little richer and less sharp, is also very close to real crema.
Can I make lime crema dairy free?
Yes. Use a plain unsweetened soya or coconut yoghurt in place of the soured cream and thin it with oat drink. It is tangier and thinner than the dairy version but works on tacos and bowls. Check that the labels say dairy free.
How long does lime crema last?
Up to 4 days in a covered container in the fridge, or the use by date on the soured cream if that is sooner. It does not freeze well, because it separates when thawed.
Is lime crema vegetarian and gluten free?
Yes. It contains only soured cream, milk, lime and salt, so it is vegetarian, gluten free, egg free and nut free. It is not dairy free, and it is not vegan, unless you use the dairy free version.
Why is my crema too thin or too thick?
Too thick: whisk in milk or water, a teaspoon at a time. Too thin: stir in a spoonful of extra soured cream, or chill for an hour, as it thickens when cold.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.