Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Immediately squeeze about 1 tablespoon of the lime juice over the avocado to prevent browning and mash lightly with a fork to break it up—you want a mostly smooth base for blending.

Seed and prep jalapeño and garlic

Trim the jalapeño, halve it, scrape out the seeds if you prefer milder heat, and roughly chop. Peel the garlic clove and give it a rough chop so it blends evenly.

Blend the mixture

Transfer the mashed avocado to a blender or food processor. Add sour cream, Greek yogurt, remaining lime juice (about 1 tablespoon), cilantro leaves, chopped jalapeño, garlic, smoked paprika, ground cumin, olive oil, kosher salt, and black pepper. Secure the lid and blend on medium-high until smooth and creamy, stopping to scrape down the sides once or twice. If your crema is too thick, add water 1 tablespoon at a time (up to 2 tablespoons) and blend until you reach a pourable but still rich consistency.

Adjust seasoning

Taste and adjust: add more salt if needed, a squeeze more lime for brightness, or another 1/8–1/4 teaspoon smoked paprika for deeper smokiness. If the jalapeño heat is too strong, add an extra tablespoon of yogurt or sour cream and blend briefly to mellow.

Chill briefly

For best flavor melding, transfer the crema to a small bowl or jar, cover, and refrigerate for at least 15 minutes. It can be used immediately if needed, but chilling rounds the flavors.

Garnish & service

Before serving, stir the crema briefly. Spoon or drizzle onto tacos, grilled fish, roasted vegetables, bowls, or as a dip. Garnish with a small drizzle of chili oil or olive oil, sprinkle extra cilantro leaves, a pinch of coarse sea salt, and serve with lime wedges on the side for squeezing.