Cilantro Lime Crema Costco Copycat
This Cilantro Lime Crema Costco Copycat recipe is a homemade version of the Don Pancho Cilantro Lime Crema sold with the Costco Chicken Street Tacos kit. Whether getting the sauce from Costco is not convenient or you prefer to make your own, this recipe is for you.
I recently posted my Costco Copycat Chicken Street Tacos recipe. This has quickly become one of the most popular posts on my blog, with more visitors each day than my Bailey’s Irish Cream Mini Cheesecakes! I’m so happy others share our love for these tacos. They are one of our favorite dinners, and each time I make them, we all wish I had made more!
1. Getting the Costco Cilantro Lime Crema via Instacart is unreliable.
We are not going into stores right now, so we rely on deliveries and store pick ups. My only option for Costco is Instacart delivery. The price markups are outrageous for Costco products, in my opinion. Adding in tip makes any perceived savings of shopping at a warehouse store go out the window. In addition, I have had some issues with receiving the wrong products or being told something is out of stock (and very much may be or the shopper couldn’t locate it in the store).
2. The shelf life of the Don Pancho Cilantro Lime Crema is relatively short.
I received a twin pack of 2 large bottles at the end of April. The expiration date for both was the end of June. That’s only 2 months for a LOT of Crema. I realize some expiration dates are merely suggestions and for most condiments, you can get away with stretching it. Not for these. The crema looked all separated and gross in early July. We ended up having to throw away an entire unopened bottle. I don’t like to waste even under normal circumstances, but when I had to go to so much trouble to get the crema in the first place, this was particularly painful.
The combination of these two factors convinced me I needed to develop my own recipe for Don Pancho Cilantro Lime Crema, and fast. Here is what I came up with by consulting the ingredient label and some personal preferences. If you’re like me and getting this sauce from Costco is not convenient, making your own is the way to go!
Developing the Homemade Crema Recipe
The first step in developing this recipe was to consult the ingredient label on the bottle of Don Pancho Cilantro Lime Crema. Some of the ingredients were expected, like sour cream, mayonnaise, cilantro, lime. A few were surprising, such as Cojita cheese and pumpkin seeds. There’s also some ingredients that I assume are thickeners and stabilizers.
Because this is a freshly made crema and doesn’t need to be shelf stable, I ditched the stabilizers. I wanted to make sure the ingredients for the Crema were ones that I usually have on hand. The ingredients listed nonfat milk and buttermilk. When a recipe calls for buttermilk, I almost always just do the homemade buttermilk trick and mix white vinegar into milk. Red wine vinegar and milk were already ingredients, so I decided to ditch the buttermilk.
Garlic was also listed as an ingredient. I find when I make a homemade sauce with garlic that isn’t then cooked (like in Homemade Tzatziki for Chicken Gyros), the garlic can be very overpowering. Often leaving the sauce in the fridge can intensify the garlic. To avoid this, I used garlic powder instead of fresh garlic.
I added in some fresh jalapeno, but took out the rib and seeds to avoid making it too spicy. We like to add salsa to our tacos, so the heat comes in there and is not really needed in the crema.
Getting the Right Consistency
The Costco Cilantro Lime Crema is a pretty thin sauce, so I used milk to thin it to the right consistency. This will depend on your preference whether you like the sauce thinner or thicker. The amount of milk required may depend on whether you use regular or light sour cream and mayonnaise. The light versions may be a bit thinner to start and require less milk.
Customizing the Recipe
This recipe is completely customizable to your or your family’s taste. You can add a little more (or less) cilantro, lime juice, jalapeno, etc.
Preparing the Crema
To make the Crema, I first added the jalapenos to a mini food processor. I pulsed them until they were small. Then I added the rest of the ingredients except for the milk and blended well. At this point, I poured in a little milk at a time then blended until I achieved the consistency I wanted. For a full batch, that was 1 cup of milk. This ended up making a lot of sauce (about 2 1/2 cups), so I cut the recipe in half to be an amount more appropriate for a family dinner.
In just minutes, you can have homemade Cilantro Lime Crema perfect for pairing with Chicken Street Tacos or any of your favorite Mexican or Tex-Mex food! The crema makes a great salad dressing as well!
FOODIE TIP: Did you know you may be using your corn tortillas all wrong?! See my guide for how to prepare store bought corn tortillas so they are soft and delicious rather than stiff as cardboard!
LOOKING FOR MORE MEX / TEX MEX DRESSING IDEAS? Try my Panera Chile Lime Ranch Dressing!
Gluten Free Cilantro Lime Crema
Thankfully this recipe is naturally gluten free!
Looking for Mexican recipes to go with the Cilantro Lime Crema?
Check out these other Mexican / Tex-Mex recipes:
Chicken Street Tacos Costco Copycat
Panera Chile Lime Ranch Dressing
Panera Southwest Chile Lime Ranch Salad
Baked Southwestern Egg Rolls
Chicken Mexican Pizzas
Chicken Enchiladas with Red Chili Sauce
Red Chili Chicken and Rice
Grilled Chicken Fajitas
Skillet Chicken Fajitas
Honey Lime Chicken Fajitas
Pico de Gallo Chicken Quesadillas
Chicken and Spinach Quesadillas
Looking for Dessert to go with it?
Check out these recipes that are the perfect end to a Mexican meal:
Sweet Corn Cake
Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
Mexican Chocolate Black Bottom Cupcakes
Easy Homemade Dulce de Leche
Samoa Cupcakes with Easy Dulce de Leche Buttercream
Cinnamon Ice Cream
or see all of my Mexican recipes HERE.
- 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)
- 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.