Best Cilantro Lime Crema Recipes

SHRIMP TACOS WITH CILANTRO-LIME CREMA

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.

HANGER STEAK TACOS WITH CILANTRO-LIME CREMA AND CHARRED LIMES

Steps:

• Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with the chile flakes and some salt and pepper and coat with 2 tablespoons of the olive oil. When the skillet starts to smoke, add the steaks, raise the heat slightly and cook, rotating the steaks every 2 to 3 minutes to make sure they have an even char on all sides, 10 to 12 minutes total. Set the steaks aside, uncovered, to rest. This allows all the juices to redistribute into the steak.
• Wipe out the skillet and set it over medium-high heat. Add 2 of the lime halves to the skillet cut-side down and cook until heavily charred, 3 to 5 minutes. Set aside for serving.
• Combine 1 bunch of the cilantro, the juice of the remaining lime halves, some salt and pepper and remaining 1 tablespoon olive oil in a food processor and process until a paste forms.
• Add the sour cream to a medium bowl and grate in the garlic with a rasp grater. Gently fold in the cilantro paste. Set aside.
• Over an open flame, heat the tortillas 3 at a time for 20 to 30 seconds on each side.
• Slice the steak against the grain. Spread the sour cream mixture on a wide platter and arrange the sliced steak on top. Garnish with the grilled lime halves and remaining cilantro and sprinkle with the chile-lime seasoning if using. Serve with the tortillas.

CILANTRO-LIME CREMA

Steps:

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

FISH TACOS WITH LIME-CILANTRO CREMA

Steps:

• Preheat oven to 425°.
• To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
• To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
• Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

PORK AND CORN TACOS WITH CILANTRO-LIME CREMA

Steps:

• Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
• Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
• Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
• Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
• Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
• While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
• Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

CHIPOTLE BEEF CHILI BOWLS WITH LIME-CILANTRO CREMA

Steps:

• Adjust oven rack to middle position, place 4 individual serving bowls on rack, and heat oven to 200°F.
• Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve.
• Toss beef with 2 tablespoons water, baking soda, 1/4 teaspoon salt, and pinch pepper in bowl until thoroughly combined; let sit for 20 minutes.
• Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes.
• Add remaining 2 cups water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low and simmer until liquid is absorbed and rice is tender, about 20 minutes.
• Off heat, to the rice add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Divide cooked rice among warmed bowls, cover with aluminum foil, and keep warm in oven.
• Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add beef mixture, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.
• Stir in cumin, garlic and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn and 1 teaspoon salt and cook until slightly thickened, about 3 minutes.
• Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.

FISH TACOS WITH LIME CILANTRO CREMA

Steps:

• Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema. Yield: 4 servings (serving size: 2 tacos) CALORIES 394 (14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); PROTEIN 40.3g; CHOLESTEROL 70mg; CALCIUM 233mg; SODIUM 857mg; FIBER 5.5g; IRON 3.5mg; CARBOHYDRATE 40.1g

FISH TACOS WITH LIME-CILANTRO CREMA

Steps:

• Pre -heat 425 degrees F. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl: sprinkle spice mixture evenly on both sides of fish.Place fish on a baking sheet coated with cooking spray. Bake at 425 d. for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl: break into pieces with a fork, Heat tortillas according to package directions.Divide fish evenly among tortillas.Top each with 1/4 cup cabbage and 1 teaspoon crema

CILANTRO LIME CREMA

Steps:

• 1. Whiz everything together in food processor. Or just stir together if you prefer the chunkiness!!

CILANTRO LIME CREMA PASTA RECIPE BY TASTY

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!