Cilantro Lime Crema Recipes

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CILANTRO LIME CREMA COSTCO COPYCAT



Cilantro Lime Crema Costco Copycat image

A homemade version of Costco's Don Pancho Cilantro Lime Crema. This sauce is great on top of Chicken Street Tacos.

Provided by Meghan

Categories     Side Dish

Time 10m

Number Of Ingredients 9

1/2 cup sour cream (regular or light)
1/4-1/2 cup fresh cilantro (adjust to taste)
3 tablespoons mayonnaise (regular or light)
1/2 jalapeno (rib and seeds removed and cut into pieces)
juice of 1/2 lime
1/2 tablespoon red wine vinegar
1/8 teaspoon salt (or more to taste)
1/8 teaspoon garlic powder
1/4-1/2 cup milk (optional)

Steps:

  • Pulse jalapeno pieces in a small food processor until chopped into small pieces.
  • Add the remaining ingredients, except for the milk, and blend until smooth. Adding more cilantro will make the sauce greener.
  • If you desire a thinner sauce, add small amounts of milk and blend, until you achieve the desired consistency. Adjust salt depending on your preference.

CILANTRO LIME CREMA



Cilantro Lime Crema image

You'll want to bathe in this zesty cilantro lime crema! It's ideal for drizzling on tacos, grain bowls, and roasted vegetables.

Provided by Sonja Overhiser

Categories     Sauce

Time 5m

Number Of Ingredients 6

1 1/4 cup sour cream or Mexican crema
2 tablespoons lime juice plus the zest of 1/2 lime (1/2 teaspoon)
1/4 cup loosely packed cilantro
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon kosher salt

Steps:

  • Finely mince the cilantro. Mix it together with the remaining ingredients.
  • Place all ingredients in a food processor and whiz for a few seconds until combined.
  • In a regular blender or using an immersion blender, blend all ingredients starting with 3/4 of the sour cream until combined. Stir in the remaining 1/2 cup sour cream (this prevents it from becoming too runny).
  • Store up to 1 week in the refrigerator.

Nutrition Facts : ServingSize 1 tablespoon, Calories 26 calories, Sugar 0.1 g, Sodium 25.7 mg, Fat 2 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0 g, Protein 1 g, Cholesterol 5 mg

AVOCADO LIME CREMA



Avocado Lime Crema image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 5m

Yield 8 servings

Number Of Ingredients 7

2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes

Steps:

  • Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

LIME CREMA



Lime Crema image

Provided by Guy Fieri

Categories     condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 4

1 cup sour cream
1/4 cup heavy cream
Grated zest and juice of 1 lime
1 teaspoon kosher salt

Steps:

  • In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
  • Use at once or cover and refrigerate for up to 2 days.

CILANTRO-LIME CREMA



Cilantro-Lime Crema image

Try this topping on our Smoky Beef Tacos.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 4

16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper

Steps:

  • Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

Nutrition Facts : Calories 22 g, Fat 2 g, Protein 1 g

CILANTRO-LIME CREMA RECIPE



Cilantro-Lime Crema Recipe image

Our Test kitchen created this light and tangy Cilantro-Lime Crema to pair with our delicious Brisket-and-Black Bean Chili, but it works just as well served alongside almost any chili recipe or spicy stew, or dolloped atop beef, chicken, vegetable, or seafood tacos. Made with sour cream and mayonnaise and flavored with fresh chopped cilantro and fresh lime zest and juice, this crema comes together in one bowl and is an easy way to add a touch of creaminess and brightness to rich and spicy dishes. You can prepare Cilantro-Lime Crema up to two days in advance; store in an airtight container in the refrigerator before serving.

Provided by Southern Living Test Kitchen

Categories     Food

Time 20m

Yield 3/4 cup

Number Of Ingredients 5

1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise
1 teaspoon lime zest, plus 1 Tbsp. fresh juice (from 1 lime)
1/4 teaspoon kosher salt

Steps:

  • Stir together sour cream, chopped fresh cilantro, mayonnaise, lime zest and fresh juice, and salt in a medium bowl. Cover and chill at least 15 minutes or until ready to serve. Store in an airtight container in refrigerator up to 2 days.

SHRIMP TACOS WITH CILANTRO-LIME CREMA



Shrimp Tacos with Cilantro-Lime Crema image

Fresh and quick shrimp tacos that are perfect for any day!

Provided by chrispcooks

Categories     Main Dish Recipes     Taco Recipes

Time 1h15m

Yield 20

Number Of Ingredients 22

2 pounds large frozen peeled and deveined shrimp, thawed
1 ½ teaspoons chili powder
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
2 tablespoons sour cream
1 lime, zested and juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
20 (6 inch) corn tortillas
2 avocados, thinly sliced, or to taste
1 red onion, finely diced, or to taste
½ bunch fresh cilantro, chopped, or to taste
1 jalapeno pepper, diced, or to taste
2 limes, cut into wedges, or as needed

Steps:

  • Rinse defrosted shrimp under cold water, drain, and pat dry.
  • Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
  • Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
  • While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
  • Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
  • Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g

CILANTRO LIME CREAM SAUCE



Cilantro Lime Cream Sauce image

This makes EVERYTHING delicious. We eat it on fish (especially salmon), chicken, vegetables, bread...the combination of cool and spicy is great and it's so easy to make

Provided by LaLa8224

Categories     Sauces

Time 12m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) container sour cream
1 jalapeno pepper
2 limes
1 bunch cilantro
1/2 teaspoon kosher salt (to taste)

Steps:

  • Put container of sour cream and good sized bunch of chopped cilantro into blender, add juice of 1 lime.
  • Blend until smooth.
  • Chop jalapeno, add to blender (depending on how hot you like it).
  • Add salt and more lime to taste, blend everything until smooth.

Nutrition Facts : Calories 64.1, Fat 6, SaturatedFat 3.5, Cholesterol 15.6, Sodium 171.4, Carbohydrate 2.9, Fiber 0.6, Sugar 1.4, Protein 0.8

CILANTRO LIME CREMA PASTA RECIPE BY TASTY



Cilantro Lime Crema Pasta Recipe by Tasty image

Here's what you need: olive oil, garlic, large onion, zucchini, yellow squash, sugar plum tomatoes, heavy cream, milk, shredded mexican cheese blend, lime juice, fresh cilantro, gemeli pasta, paprika, salt

Provided by Madhulika Shastry

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped finely
1 zucchini, chopped
1 yellow squash, chopped
10 sugar plum tomatoes, chopped in halves
¾ cup heavy cream
½ cup milk
1 cup shredded mexican cheese blend
4 tablespoons lime juice
3 tablespoons fresh cilantro, chopped
8 oz gemeli pasta
paprika, to taste
salt, to taste

Steps:

  • Preheat the oven to 375°F.
  • Heat oil in a large pot over medium-high heat. Add onions and garlic and
  • sauté, stirring frequently, until onions become translucent (about 6-7 minutes).
  • Add in zucchini and squash and cook until tender and soft. Then, add in paprika and salt and stir.
  • Once preheated, line a baking tray with aluminum foil and place the tomatoes on it
  • with the flat side facing down. Drizzle olive oil on top of the tomatoes and place in the oven for 15-20 minutes. Remember to check on the tomatoes frequently.
  • Bring water in another pot to a boil, and pour in the uncooked pasta. Cook according to the directions on the box.
  • Once the veggies are tender and cooked, pour in the heavy cream and milk and bring to a boil.
  • Reduce heat to a simmer and stir in the cheese, half-cup at a time. Add more cheese as needed if the mixture is not thick enough. If the mixture is too thick, add more milk as needed.
  • Stir in the lime juice and cilantro and turn off the heat if the crema has reached the desired consistency (about 15-20 minutes). Add more paprika and salt if desired.
  • Drain the pasta, and reserve some pasta water. Mix in the pasta and pasta water with the crema.
  • Once the tomatoes are roasted, place the tomatoes on the top of the pasta as a garnish.
  • Enjoy!

Nutrition Facts : Calories 698 calories, Carbohydrate 69 grams, Fat 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 18 grams

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