Type what you have

Ingredients

• ✓ lime juice
• sour cream
• tequila
• sugar

Instructions

1. 1 Stir together the sour cream, tequila, lime juice, and sugar in a small serving bowl.

By JP.

Ingredients

• ✓ lime juice
• kale
• olive oil
• sriracha hot sauce
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Wash kale; remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available, making sure no moisture remains. Tear leaves into 2- to 3-inch pieces.
3. 3 Whisk olive oil, Sriracha, lime juice, and salt together in a large bowl. Add kale; toss to coat.
4. 4 Divide kale between the prepared baking sheets, making sure no pieces overlap.
5. 5 Bake in the preheated oven for 15 minutes, flip any pieces getting too browned on the bottom; continue baking until kale is crisp, about 15 minute more. Cool kale chips before serving, 3 to 4 minutes.

By France Cevallos

Ingredients

• ✓ lime juice
• sugar
• applesauce
• pineapple gelatin mix
• gelatin
• coconut extract
• granulated sugar

Instructions

1. 1 Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
2. 2 Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
3. 3 Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
4. 4 Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
5. 5 When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
6. 6 Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
7. 7 Store in an airtight container.

By Mott's

Ingredients

• ✓ lime juice
• mango
• red bell pepper
• green onion
• jalapeno pepper
• cilantro
• lemon juice

Instructions

1. 1 Gather ingredients.
2. 2 Place mango, red bell pepper, green onion, jalapeño, cilantro, lime juice, and lemon juice in a medium bowl.
3. 3 Mix ingredients well to combine. Cover and let sit at least 30 minutes before serving.
4. 4 Serve with chips.

By IYENGAR21

Ingredients

• ✓ lime juice
• peanut butter
• coconut milk
• water
• soy sauce
• fish sauce
• hot sauce
• ginger root
• garlic
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.

By Stephanie Morissette

Ingredients

• ✓ lime juice
• water
• brown sugar
• raisin
• vanilla extract
• browning sauce
• butter
• brown sugar
• beer
• milk
• egg
• salt
• allspice
• nutmeg
• cinnamon
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
2. 2 Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
4. 4 When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

By Tanya

Ingredients

• ✓ lime juice
• chipotle chili pepper
• olive oil
• garlic
• salt

Instructions

1. 1 Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
2. 2 Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

By Bill Echols

Ingredients

• ✓ lime juice
• pisco
• egg white
• confectioners sugar
• ice
• aromatic bitters

Instructions

1. 1 Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.

By PattyQ

Ingredients

• ✓ lime juice
• pisco
• simple syrup
• egg white
• ice
• angostura bitters

Instructions

1. 1 Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake until egg white is emulsified, 10 to 20 seconds. Add ice; cover and shake until chilled.
2. 2 Strain into a chilled Champagne coupe. Garnish with 4 drops Angostura bitters swirled with 2 straws.

By Allrecipes

Ingredients

• ✓ lime juice
• banana
• light rum
• triple sec
• white sugar
• ice cube

Instructions

1. 1 Combine banana, rum, lime juice, triple sec, and sugar in a blender; purée until smooth.
2. 2 Add ice cubes and blend on the highest setting until slushy, 15 to 20 seconds. Pour into a glass and serve.

By Patrick Washburn

Ingredients

• ✓ lime juice
• garlic
• onion
• orange juice
• cilantro
• salt
• oregano
• hot pepper sauce
• cumin
• lemon pepper seasoning
• black pepper
• olive oil

Instructions

1. 1 Pulse garlic and onion in a blender until very finely chopped.
2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Ingredients

• ✓ lime juice
• garlic powder
• onion powder
• meat tenderizer
• seasoning salt
• rib-eye steak
• onion
• beer

Instructions

1. 1 Combine garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl; rub into both sides of steaks.
2. 2 Arrange 1/4 sliced onions in bottom of a 9x13-inch pan; lay steaks across onions. Top with more onions; pour 1/4 bottle beer and 1/4 cup lime juice over top. Repeat layers until all steaks layered. Pour any remaining beer and lime juice over top. Cover pan. Marinate in the refrigerator for 30 to 40 minutes. Do not marinate steaks longer than 1 hour, because the acid from the lime juice will begin to cook the meat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steaks from marinade; discard remaining marinade.
4. 4 Cook on the preheated grill to your desired degree of doneness, about 2 minutes per side for well done. Rest before slicing, 5 minutes. Serve with warm tortillas.

By lilloli500

Ingredients

• ✓ lime juice
• corn kernel
• jicama
• mango
• red onion
• cilantro
• salt
• pepper

Instructions

1. 1 In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

By CLUKACEVIC

Ingredients

• ✓ lime juice
• olive oil
• cumin
• salt
• oregano
• garlic
• orange juice
• chicken

Instructions

1. 1 Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
2. 2 Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
3. 3 Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By karmicflower

Ingredients

• ✓ lime juice
• halibut
• tomato
• cilantro
• green bell pepper
• green onion
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
2. 2 Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

By Spencer Serena

Ingredients

• ✓ lime juice
• orange juice
• lemon juice
• black peppercorn
• onion
• pork loin
• garlic
• salt
• salt
• oregano

Instructions

1. 1 Add orange juice, lime juice, lemon juice, and peppercorns to a slow cooker. Add onion.
2. 2 Cut pork loin into 3 equal pieces.
3. 3 Mix together garlic, 2 tablespoons and 1 teaspoon kosher salt, and oregano in a small bowl until a paste forms; rub all over pork pieces. Place pork in juice mixture in the slow cooker.
4. 4 Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

By duetfreak

Ingredients

• ✓ lime juice
• all-purpose flour
• baking powder
• nutmeg
• cinnamon
• salt
• sugar
• butter
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets.
2. 2 Stir together flour, baking powder, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, and salt in a medium bowl until well combined; set aside.
3. 3 Stir together 1/3 cup sugar, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon cinnamon in a separate bowl until well combined; set aside.
4. 4 Cream together remaining 1 cup sugar, butter, and lime zest in a large bowl until light and fluffy. Gradually beat in lime juice, then mix in flour mixture 1/2 cup at a time. Form dough into walnut-sized balls and roll in sugar-spice mixture. Arrange 1-inch apart onto the prepared baking sheets. Flatten balls slightly using a decorative cookie stamp or the bottom of a glass.
5. 5 Bake in the preheated oven until the edges of cookies turn golden brown, 13 to 16 minutes. Cool cookies on wire racks, then store in an airtight container for up to 1 week.

By Valerie Shumway-Khan

Ingredients

• ✓ lime juice
• olive oil
• tequila
• cilantro
• pineapple juice
• white vinegar
• garlic salt
• black pepper
• oregano
• seasoned salt
• shrimp

Instructions

1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook

Ingredients

• ✓ lime juice
• shrimp
• avocado
• tomato
• yellow tomato
• bell pepper
• green onion top
• cilantro
• salt
• black pepper

Instructions

1. 1 Cut shrimp into 2 or 3 pieces and place in a large bowl. Add avocados, red and yellow tomatoes, bell pepper, green onion, cilantro, and lime juice; mix until well combined. Season with salt and pepper. Refrigerate for at least 15 minutes before serving.

By La AfroCubana

Ingredients

• ✓ lime juice
• lime zest
• tequila
• honey
• vegetable oil
• cornstarch
• garlic salt
• black pepper
• chicken breast
• flour tortilla
• tomato
• avocado
• lime

Instructions

1. 1 Preheat oven to Broil.
2. 2 Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
3. 3 Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
4. 4 To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

By Rayna Jordan

Ingredients

• ✓ lime juice
• shrimp
• tomato
• onion
• cilantro
• worcestershire sauce
• ketchup
• hot pepper sauce
• salt
• pepper
• avocado
• saltine cracker

Instructions

1. 1 Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cure them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. 2 Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. 3 Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

By Andre Racine

Ingredients

• ✓ lime juice
• lemon juice
• orange juice
• ginger
• olive oil
• sea bass fillet
• cilantro
• onion
• avocado
• salt
• pepper
• egg

Instructions

1. 1 In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
2. 2 Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

By Lorna

Ingredients

• ✓ lime juice
• cumin seed
• black peppercorn
• garlic
• salt
• oregano
• orange juice
• sherry
• lemon juice
• olive oil
• pork shoulder

Instructions

1. 1 Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
2. 2 Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
3. 3 Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

By Christine L

Ingredients

• ✓ lime juice
• garlic
• kosher salt
• black pepper
• cumin
• oregano
• coriander
• orange juice
• olive oil
• white wine vinegar
• pork shoulder

Instructions

1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Ingredients

• ✓ lime juice
• salt
• red onion
• english cucumber
• tomato
• rice vinegar
• white wine vinegar
• jalapeno pepper
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Ingredients

• ✓ lime juice
• olive oil
• white fish
• garlic powder
• salt
• black pepper
• garlic
• lemon
• roma tomato
• onion
• green bell pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.
2. 2 Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.
3. 3 Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

By Jay

Ingredients

• ✓ lime juice
• olive oil
• lemon juice
• orange juice
• garlic
• salt
• black pepper
• romaine lettuce
• tomato
• radish
• red onion
• avocado

Instructions

1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

Ingredients

• ✓ lime juice
• cumin
• paprika
• garlic
• salt
• black pepper
• tilapia
• olive oil
• onion
• bell pepper
• tomato
• coconut milk
• cilantro

Instructions

1. 1 Whisk lime juice, cumin, paprika, garlic, salt, and pepper together in a large glass or ceramic bowl. Add tilapia and toss to evenly coat. Cover the bowl and marinate in the refrigerator for least 20 minutes, up to 24 hours.
2. 2 Heat oil in a large pot over medium-high heat. Add onions; cook and stir 1 to 2 minutes. Reduce heat to medium. Add bell peppers, tilapia, and diced tomatoes in succeeding layers; pour in coconut milk. Cover the pot; simmer 15 minutes, stirring occasionally. Stir in cilantro; continue cooking until tilapia completely cooked through, 5 to 10 minutes more.

By BellevueMama

Ingredients

• ✓ lime juice
• tomato
• red bell pepper
• cucumber
• onion
• parsley
• olive oil
• green onion
• cilantro
• cider vinegar
• salt
• black pepper

Instructions

1. 1 Combine tomatoes, bell pepper, cucumber, onion, parsley, lime juice, olive oil, green onions, cilantro, vinegar, salt, and black pepper in a large bowl. Let stand at room temperature until flavors combine, about 3 hours.

By Kevin Marcelle

Ingredients

• ✓ lime juice
• romaine lettuce
• tomato
• avocado
• red onion
• black bean
• honey
• garlic
• cumin
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
2. 2 Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
3. 3 Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

By lutzflcat