Crema (Mexican)

This recipe originally accompanied Baja Fish Tacos.

½ cup Mexican crema
½ tsp. lime zest, finely grated
2 tsp. lime juice, freshly squeezed

Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Makes ½ cup.

Cook’s Notes: If you cannot find Mexican sour cream at the store, substitute regular sour cream. Mexican sour cream has a milder acidic bite and a little more salt.