Keto Avocado Crema

This is the sauce that does it all. We use it as a dressing on salads, topping on tacos and even drizzle it on our eggs. It’s perfect for basically any occasion. Tonight, I made a fresh batch and added to our fish tacos. It was dynamite!

Avocado Crema added to fish tacos


  • I bundle cilantro finely chopped
  • 1/2 cup sour cream
  • 1/4 cup water
  • Salt/Pepper to taste
  • 3tsp Cayenne (optional)
  • 1 squeezed lime
  • 2 avocados
  • Condiment bottle – If you don’t have one, here is a suggestion from Amazon–>


Wash your cilantro and finely chop. This is important if you want to put in to a squeezable container. If you don’t chop it fine enough, it will clog the tip and frustrate the heck out of you.

Even this isn’t chopped fine enough, still clogged my tip

Get your food processor out. Throw in 2 peeled avocados, the cilantro, 1 fresh squeezed lime juice, water and all of your seasonings. Put on blend and let run for 20 to 30 seconds. Remove the lid and give it a scrape down the sides and hit it again for another 15 seconds. If you put some on a spoon and it doesn’t slide off, you can add a bit more water. This will help when using as a dressing. Transfer to a squeezable condiment container or bowl and refrigerate.

The bottle will last about 2 days in the fridge before it starts to brown. If you are proactive and shake daily, you might squeeze another day or 2 out of it. Enjoy!

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