This post may contain affiliate links. Please see my disclosure policy
This Cilantro Lime Crema is a copycat of the sauce from Costco’s Chicken Street Tacos kit . It is creamy, tangy, and ready in 5 minutes with a food processor.
If you have ever tried the Chicken Street Taco Kit from Costco, you know the Cilantro Lime Crema sauce that comes with it. It is one of my favorite sauces! It seems that seasonally Costco will sell bottles of it on its own, but this year though, my Costco never stocked it, despite my son being able to get it where he lives.
This copycat version is a very close match, and honestly, I like being able to make it at home even more, no more waiting to see if my store gets it in stock. It comes together in a small food processor in just a few minutes, and it uses ingredients you probably already keep on hand anyway.
Erin’s Notes
- Tastes just like the bottled version from Costco’s Chicken Street Tacos kit.
- Ready in about 5 minutes with a small food processor.
- Made with simple ingredients you likely already have in the fridge.
- Keeps well in the fridge for over a week, so you can make it ahead.
- Delicious on tacos, quesadillas, salads, and so much more.
Ingredient Notes
- Sour cream: I use light sour cream to keep this a little lighter, but regular sour cream works too.
- Cilantro: Use fresh cilantro, leaves and tender stems, for the best flavor and color.
- Mayo: Light mayo keeps things lower calorie; regular mayo works the same way.
- Lime juice: Fresh-squeezed gives the brightest flavor.
- Cider vinegar: Adds a little extra tang to round out the flavor.
- Garlic: Freshly minced garlic, not the jarred kind, for the best flavor.
- Diced green chiles: Costco’s ingredient label lists roasted chiles, so canned diced green chiles get you close to that flavor. You can use 1 teaspoon of diced jalapeño instead if that’s what you have on hand.
- Milk: Used to thin the crema to your desired consistency. Start with a small amount and add more as needed, up to 1/4 cup total.
Cilantro Lime Crema
Ingredients
- 1/2 cup sour cream, light
- 1/2 cup cilantro
- 3 Tablespoons mayo, light
- 1 Tablespoon lime juice
- 1/2 Tablespoon cider vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon diced green chiles
- 1/4 teaspoon salt
- 2 T-1/4 cup milk
Instructions
- Add the sour cream, cilantro, mayo, lime juice, vinegar, garlic and green chiles to a small food processor.1/2 cup sour cream, 1/2 cup cilantro, 3 Tablespoons mayo, 1 Tablespoon lime juice, 1/2 Tablespoon cider vinegar, 1 teaspoon garlic, 1 teaspoon diced green chiles
- Process until everything is smooth.
- Add salt and start with 1 Tablespoon of milk and process until your desired consistency.1/4 teaspoon salt, 2 T-1/4 cup milk
- Store covered in the fridge until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Cilantro Lime Crema
- Combine the base ingredients. Add the sour cream, cilantro, mayo, lime juice, cider vinegar, garlic, and diced green chiles to a small food processor.
- Process until smooth. Blend everything together until the mixture is completely smooth and evenly green.
- Add salt and thin with milk. Add the salt, then start with 1 tablespoon of milk and process, adding more milk a little at a time (up to 1/4 cup total) until you reach your desired consistency.
- Store and serve. Store covered in the fridge until you’re ready to serve.
Recipe Tips
- A small food processor works best for this size batch — it blends everything smoothly without the mixture getting lost on the sides of a large one.
- Add the milk gradually. A little goes a long way, and it’s easier to thin the crema out than to thicken it back up.
- For a thinner, more pourable crema (great for drizzling), add closer to the full 1/4 cup of milk. For a thicker, dip-like consistency, stick closer to 2 tablespoons.
- Taste before serving and adjust the salt if needed.
- Variations – Diced jalapeño: Swap the canned diced green chiles for 1 teaspoon of diced jalapeño for a similar mild kick.
Storage
Store the crema in an airtight container in the refrigerator. It keeps well for about a week or more, so it’s a great make-ahead condiment for taco nights throughout the week.
A small food processor gives the smoothest result for this size batch, but a small blender will also work.
It’s fantastic drizzled over tacos, quesadillas, and nachos, stirred into a taco salad, or served as a dip alongside tortilla chips or veggies.
Yes. Use 1 teaspoon of diced jalapeño in place of the canned diced green chiles for a similar mild heat.
