Five ingredients and countless ways to enjoy. That’s this recipe in a nutshell. It’s like a little magic wand that can be waved to perk up plain chicken, fish, a simple baked potato, and so much more. And who couldn’t use a little dinnertime magic from time to time?
I first made this sublime sauce years ago as a dipping sauce for baked potato wedges and quickly found that it complements so much more. Consider it a go-to condiment for anything Tex-Mex. Use it as a dip for almost any vegetable and make it the “special sauce” for fish tacos.
Cool, creamy, with a hint of tang, this easy sauce is also delicious dolloped over my new recipe for Smoky Skillet Chicken.
Cilantro Lime Crema
The flavor will improve as the sauce rests. If possible, prepare it several hours or a day ahead.Yield: 3/4 cup
Ingredients
- ½ cup (104 grams) mayonnaise
- ½ cup (60g) plain Greek yogurt (I use 2% or whole)
- 2 tablespoons finely chopped cilantro
- 1 tablespoon (15 ml) fresh lime juice plus the zest from 1 lime
- ¼ teaspoon kosher salt (I measure slightly scant)
Instructions
- In a small bowl, stir together the mayonnaise, Greek yogurt, cilantro, lime juice, zest, and salt.
- Cover and refrigerate until ready to use.
- Storage: The crema will keep for at least 1 week.
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In addition to Smoky Skillet Chicken (pictured below), this sauce also pairs well with roasted potato wedges (regular or sweet), fish tacos and a variety of seafood, grilled chicken, and many Tex-Mex salads and south-of-the-border recipes…even mashed into a simple baked potato.
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