Type what you have

Ingredients

• ✓ lime
• carnitas
• english muffin
• avocado
• salt
• butter
• hollandaise sauce mix
• milk
• chipotle powder
• white vinegar
• egg

Instructions

1. 1 Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place carnitas in a single layer on the prepared baking sheet.
3. 3 Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
4. 4 Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
5. 5 Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
6. 6 Return carnitas and English muffins to the oven to keep warm until needed.
7. 7 Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
8. 8 Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
9. 9 Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
10. 10 Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

By France Cevallos

Ingredients

• ✓ lime
• olive oil
• chorizo
• corn tortilla
• onion
• jalapeno pepper
• garlic
• egg
• hot sauce
• salt
• black pepper
• tomato
• avocado
• cheddar cheese
• sour cream

Instructions

1. 1 Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
2. 2 Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

By Shores

Ingredients

• ✓ lime
• hot sauce
• cotija cheese
• avocado
• egg
• chorizo sausage
• black pepper
• salt
• sweet potato
• olive oil
• black bean
• garlic salt
• garlic
• jalapeno pepper
• cilantro
• sweet onion
• tomato

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess

Ingredients

• ✓ lime
• mango
• apple

Instructions

1. 1 Juice the mango, apples, and limes in a juice machine. Serve over ice.

By Hanna

Ingredients

• ✓ lime
• ice cube
• orange
• lemon
• kiwi
• honey

Instructions

1. 1 Blend ice, orange, limes, lemon, kiwi, and honey together in a blender until smooth.

By Denise Meredith

Ingredients

• ✓ lime
• banana
• pineapple
• orange juice
• coconut milk
• turmeric
• ginger
• nutmeg
• ice cube

Instructions

1. 1 Blend bananas, pineapple, orange juice, coconut milk, lime juice, turmeric, ginger, nutmeg, and ice cubes together in a blender until smooth.

By Sophie

Ingredients

• ✓ lime
• cilantro
• green onion
• radish
• avocado
• spinach
• corn tortilla
• olive oil
• egg
• black pepper
• chipotle pepper
• adobo sauce
• water
• lime juice
• pinto bean
• paprika
• chile powder
• onion powder
• chili powder
• garlic powder
• sea salt
• sweet potato
• olive oil
• black pepper
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
3. 3 Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
4. 4 Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
6. 6 Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
7. 7 Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
8. 8 Heat tortillas in the preheated oven until warm, about 5 minutes.
9. 9 Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

By Culinary Envy

Ingredients

• ✓ lime
• corned beef hash
• black bean
• garlic powder
• chili powder
• salt
• black pepper
• vegetable oil
• egg
• flour tortilla
• pico de gallo salsa
• mexican cheese blend
• sour cream
• cilantro

Instructions

1. 1 Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
2. 2 Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
3. 3 Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
4. 4 Garnish with lime wedges, if desired.

By fabeverydayblog

Ingredients

• ✓ lime
• flour tortilla
• avocado
• tomato
• seitan
• water
• black salt
• black pepper
• garlic powder
• coconut aminos
• nutritional yeast
• firm tofu
• black pepper
• garlic powder
• coconut aminos
• green bell pepper
• onion
• sweet potato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
2. 2 Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
3. 3 Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
4. 4 While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
5. 5 Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
6. 6 Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

By The Vegan Red Princess

Ingredients

• ✓ lime
• cotija cheese
• cilantro
• red onion
• corn tortilla
• salt
• garlic
• onion
• olive oil
• chicken thigh
• oregano
• cumin
• bay leaf
• adobo sauce
• chipotle pepper
• date
• white vinegar
• orange juice concentrate
• chicken broth
• ancho chili
• pasilla chile

Instructions

1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. 3 Using a stick blender, puree the pepper mixture until smooth.
4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Ingredients

• ✓ lime
• jicama
• red pepper

Instructions

1. 1 Peel jicama; cut into French fry-sized sticks. Toss jicama with lime juice and cayenne pepper in a bowl to coat.

By caztoindy

Ingredients

• ✓ lime
• cilantro
• garlic
• avocado
• mexican crema
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine ingredients in a blender in the following order: lime juice, cilantro, garlic, avocado, crema, oil, salt, and pepper. Blend until smooth.

By Chef Rock

Ingredients

• ✓ lime
• ✓ lime
• water
• tequila
• white sugar
• orange liqueur
• salt
• ice

Instructions

1. 1 Gather all ingredients.
2. 2 Cut limes into quarters; remove and discard the center part of the rinds. Blend until completely smooth, about 1 minute.
3. 3 Transfer lime quarters to a blender with cold water, tequila, sugar, orange-flavored liqueur, and salt.
4. 4 Blend until completely smooth, about 1 minute.
5. 5 Strain mixture into a large measuring cup or small pitcher
6. 6 Serve over ice and garnish with lime slices.

By Nicole McLaughlin

Ingredients

• ✓ lime
• green onion
• garlic
• cilantro
• vegetable oil
• red pepper flakes
• coriander
• anise seed

Instructions

1. 1 In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
2. 2 Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

By Sunedan

Ingredients

• ✓ lime
• plain greek yogurt
• cilantro
• salt

Instructions

1. 1 Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Trevar

Ingredients

• ✓ lime
• ✓ lime
• white sugar
• water
• tequila
• orange liqueur
• salt

Instructions

1. 1 Grate the zest of 2 limes into a small bowl. Cut the zested limes in half, and squeeze the juice into a measuring cup to get 1/2 cup. Combine lime zest, lime juice, sugar and water. Cover, and refrigerate for approximately 24 hours.
2. 2 Before serving, stir in the tequila and Grand Marnier. Rub rim of 4 glasses with sliced lime, and dip into salt. Take another slice of lime, cut in half, slice under skin of lime to halfway point, and place on glass for garnish.

By Bev

Ingredients

• ✓ lime
• sweetened condensed milk
• evaporated milk
• mexican maria cookie

Instructions

1. 1 Beat sweetened condensed milk, evaporated milk, and lime juice together in a bowl with an electric mixer until well blended.
2. 2 Arrange a single layer cookies in the bottom of a small baking dish; cover with a layer of milk mixture. Repeat layers, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
3. 3 Cut into squares; garnish with lime zest.

By princesa

Ingredients

• ✓ lime
• sugar
• mint
• water
• jalapeno pepper

Instructions

1. 1 Combine sugar and lime juice in a large pitcher until sugar dissolved. Add mint sprigs; mash with a wooden spoon to release some oils. Stir in water, then stir in jalapeño. Cover the pitcher; refrigerate 8 hours to overnight.

By your mom

Ingredients

• ✓ lime
• mango
• pineapple juice
• chili-lime seasoning
• chamoy

Instructions

1. 1 Combine mango and pineapple juice in a blender; blend until smooth. Set aside.
2. 2 Rub lime wedge around the rim of a glass, then dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and remaining 1 teaspoon chili-lime seasoning. Pour 1/2 of the mango-pineapple mixture into the prepared glass. Add remaining 1 tablespoon chamoy sauce and top with remaining mango-pineapple mixture.

By Yoly

Ingredients

• ✓ lime
• whole kernel corn
• mayonnaise
• parmesan cheese
• chile-lime seasoning

Instructions

1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Ingredients

• ✓ lime
• watermelon
• white sugar
• chamoy
• chili-lime seasoning

Instructions

1. 1 Place 2 ½ cups watermelon cubes in a blender; blend until liquefied. Transfer juice to a medium saucepan; stir in sugar and lime juice. Bring to a boil; reduce heat and simmer until sugar has dissolved, about 5 minutes. Set syrup aside to cool, about 20 minutes. Transfer syrup to a jar; cover. Chill in the refrigerator.
2. 2 Meanwhile, place remaining 5 cups watermelon cubes on a cookie sheet lined with parchment paper; freeze until solid, about 4 hours.
3. 3 Add frozen watermelon cubes, a few at a time, to the bowl of a food processor; pulse until puréed. Add ⅓ to ½ cup syrup, chamoy, and chile-lime seasoning to the food processor; pulse until smooth. Serve immediately or store in an airtight freezer-safe container in the freezer.

By Jessica G

Ingredients

• ✓ lime
• cauliflower
• water
• cilantro
• butter

Instructions

1. 1 Grate cauliflower florets or pulse in a food processor until it resembles rice.
2. 2 Place grated cauliflower and water in a microwave-safe covered dish.
3. 3 Microwave cauliflower on high until tender, about 7 minutes.
4. 4 Stir lime zest, lime juice, cilantro, and butter into cauliflower until well blended.

By abussone

Ingredients

• ✓ lime
• lemon
• white sugar
• tequila
• ice

Instructions

1. 1 Wash the lemons and limes, and cut the fruit into quarters. Squeeze juice from the fruit quarters into a 1-gallon glass ice tea jar, and place the squeezed fruit quarters into the jar. Fill the jar with ice cubes, and pour in the sugar and tequila. Top off the jar with more ice cubes if some have melted from the tequila. Seal the jar, and wrap the jar with a wet (but not sopping wet) hand towel.
2. 2 Gather 8 or so people in a circle, and pass the jar from one to the next, each person shaking the jar for 3 to 5 minutes. The drink is ready when the sugar has dissolved and the hand towel freezes and sticks to the jar. Dispense into ice-filled glasses and serve.

By BlondeJJ

Ingredients

• ✓ lime
• water
• white sugar
• mango
• mint leaves

Instructions

1. 1 Combine ¼ cup water and sugar in a small saucepan; cook over low heat until sugar melts, 3 to 4 minutes. Set simple syrup aside to cool, about 15 minutes.
2. 2 Combine 1 cup water, mangoes, simple syrup, and lime juice in a blender; blend until smooth, then strain through a fine-mesh sieve into a pitcher. Stir in remaining 3 cups water and mint; chill before serving, at least 2 hours.

By Abbi Heather

Ingredients

• ✓ lime
• ✓ lime
• ice cube
• sangrita
• tequila
• citrus-flavored soda
• chili powder

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a highball glass with ice cubes.
3. 3 Pour in sangrita, tequila, citrus soda, lime juice, and chili-lime seasoning. Stir to mix well.

By gem

Ingredients

• ✓ lime
• corn
• butter
• mayonnaise
• cotija cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.
4. 4 Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.
5. 5 Serve with lime wedges.

By blakleyl

Ingredients

• ✓ lime
• water
• white sugar
• avocado
• salt

Instructions

1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring continually, until sugar dissolves. Set aside simple syrup to cool.
2. 2 Combine simple syrup, avocados, lime juice, and salt in a blender; blend until smooth. Pour mixture into 10 ice pop molds.
3. 3 Freeze ice pops until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours more.

By Danielle Walquist Lynch

Ingredients

• ✓ lime
• ice cube
• tequila
• agave nectar
• lemon

Instructions

1. 1 Fill a cocktail shaker with ice; add tequila, agave nectar, lime juice, and lemon juice. Cover and shake until the outside of the shaker has frosted. Strain margarita into a glass.

By sprklnld

Ingredients

• ✓ lime
• skirt steak
• sazon
• adobo seasoning
• onion
• beer

Instructions

1. 1 Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazón, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for at least 1 hour, and up to 24 hours.
2. 2 Preheat a grill to medium-high.
3. 3 Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

By melodie

Ingredients

• ✓ lime
• salsa
• taco seasoning mix
• cilantro
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salsa, taco seasoning, lime juice, and cilantro together in a slow cooker until well combined. Add chicken and spoon salsa mixture over top to coat.
3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 6 to 8 hours or High for 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Shred chicken in the crock with two forks, then mix with the sauce.
5. 5 Enjoy!

By ltlmsmfft