Lime Crema (Fish Taco Sauce)

There is no better Fish Taco Sauce than this Lime Crema recipe. All you need is 5 minutes, Mexican crema, lime juice and zest, garlic, and salt for a quick and easy delight. For a burst of flavor, add some chopped cilantro and drizzle this creamy topping on tacos, burritos, enchiladas, salads, or soup.

Recently I made these Air Fryer Fish Tacos with this simple Fish Taco Slaw and needed the perfect accompaniment to take it over the top.

I needed a fish taco sauce recipe that was creamy, a bit tangy, but not too overpowering. After all, I still wanted the delicate fish to shine!

So I whipped up this simple Lime Crema to complement the fish tacos. And ya’ll… it was pure perfection.

It was quick and easy to make and used fresh ingredients like lime zest and juice.

And since it keeps well in the refrigerator I was able to use it in SO many more dishes all week long.

Try it as a dip with Corn Fritters, mixed into a Chicken Tortilla Soup, or add a dollop to your favorite Chicken Enchiladas or burritos!

Ingredients

The simple ingredients needed for Lime Crema are:

• Mexican crema. This has a higher fat content than sour cream which pays off in flavor. You can also use sour cream or even a vegan or dairy-free substitute.
• Limes. Both the juice and zest are used. Make sure to zest the lime before juicing.
• Garlic. Fresh minced garlic cloves is best, but garlic powder can also be used.
• Salt. Either sea salt or table salt will work. Adjust the amount to your taste.

How to Make Lime Crema

Follow these easy steps to make this Lime Crema recipe. Please see the recipe card for more detailed amounts.

Combine Ingredients

Use a large bowl so you have plenty of room to thoroughly mix the sauce together.

Roll your lime back and forth on the counter under your hand, applying a little pressure. This process releases the juice inside.

Use a zester or fine grater to zest the outside of the lime into your bowl. Then, cut them in half.

With either your hand or a juicer, squeeze the lime over the bowl. You will want all the juice you can get.

Add the Mexican crema to the bowl. If you can’t find this, you can sub traditional sour cream or even Greek yogurt. Mayonnaise can work, but it is much higher in trans fat and it will affect the flavor.

Whisk and Serve

Once all of the ingredients are in the bowl, mix well to combine. Be sure to blend everything together well so the flavors marry.

For an added kick, you can add cilantro, cumin, or even a pinch of chili powder.

Serve immediately on your favorite taco recipes. Or, cover tightly and store in the fridge.

Meal Prep and Storage

• To Prep-Ahead: 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.
• To Freeze: Refrain from freezing as it will separate upon thawing.

Dietary Modifications

The recipe you’ll find below is already gluten-free, low-carb, and keto as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Vegan and dairy-free. Use a dairy-free sour cream. Tofutti brand is the best!

FAQs

Expert Tips and Tricks

• Use the real stuff. Mexican crema has a higher fat content and will give you the best results.
• Zest before juicing. Limes are much easier, and safer!, to zest while still whole.
• Prep it ahead. The taste only gets better with time. Make the sauce 24 hours in advance.
• Add some flavor. Get even more flavor by mixing in some freshly chopped cilantro.
• Whisk it good. Using a whisk to mix the ingredients will ensure everything is evenly dispersed.

How to Use Lime Crema

Now that your fish taco sauce is mixed up, serve it along with these delicious recipes:

• Blackened Fish Tacos with Avocado Sauce
• Air Fryer Fish Tacos
• Easy Blackened Shrimp Tacos
• Roasted Cauliflower Tacos
• Air Fryer Fish
• Barbacoa Tacos
• Steak Fajitas
• Cilantro Lime Chicken