Type what you have

Ingredients

• ✓ lime juice
• chicken broth
• picante sauce
• green chili
• chicken breast
• chicken taco seasoning mix

Instructions

1. 1 Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
3. 3 Shred chicken and return back to the pot for 3 minutes or until heated through.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• butter
• cilantro
• cayenne pepper
• corn
• water

Instructions

1. 1 Cream butter in a medium bowl until smooth. Mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate until flavors blend, about 1 hour.
2. 2 Meanwhile, peel husks back from ears of corn starting at the top, leaving husks attached at the bottom of the ears. Remove all of the corn silk and close husks over ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
3. 3 Preheat the grill for medium heat and lightly oil the grate.
4. 4 Place corn in husks onto the hot grate and cook in the preheated grill with the lid closed until husks are charred and corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

By BritanyRachelle

Ingredients

• ✓ lime juice
• mayonnaise
• cotija cheese
• chili powder
• corn
• cilantro

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• long grain white rice
• water
• chicken bouillon granules
• cilantro
• salt

Instructions

1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Ingredients

• ✓ lime juice
• tomato
• onion
• serrano chile
• cilantro
• salt

Instructions

1. 1 In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

By Sandra

Ingredients

• ✓ lime juice
• shrimp
• cream cheese
• garlic
• cilantro
• green chile enchilada sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
3. 3 Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
4. 4 Pour enchilada sauce over tortillas.
5. 5 Bake in preheated oven until bubbly, about 20 minutes.

By J Scholfield

Ingredients

• ✓ lime juice
• shrimp
• serrano chile
• cilantro
• salt
• red onion
• avocado
• cucumber

Instructions

1. 1 Divide shrimp onto two shallow plates.
2. 2 Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
3. 3 Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
4. 4 To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

By Yoly

Ingredients

• ✓ lime juice
• water
• yellow rice mix
• olive oil
• corn
• black bean
• cumin

Instructions

1. 1 Bring water, rice, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice tender, and liquid absorbed, 20 to 25 minutes.
2. 2 Combine corn, black beans, lime juice, and cumin in a large bowl; stir in rice and serve.

By tahoegirl

Ingredients

• ✓ lime juice
• mayonnaise
• corn
• heavy cream
• butter
• ancho chile seasoning
• cayenne pepper
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
3. 3 Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

By jlmartin621

Ingredients

• ✓ lime juice
• vegetable oil
• chili powder
• honey
• garlic powder
• paprika
• black pepper
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper together in a medium bowl until well combined.
3. 3 Place chicken strips in a large resealable plastic bag. Pour in marinade and knead to coat; squeeze out excess air, seal bag, and marinate in the refrigerator for 4 hours to overnight.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken strips from marinade; discard any unused marinade.
5. 5 Cook chicken on the preheated grill until browned on all sides and chicken is no longer pink in the center, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By jmcdaneld

Ingredients

• ✓ lime juice
• poblano pepper
• garlic
• tomato
• cilantro
• cumin
• chili powder

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
3. 3 In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder, and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.

By Susan Baker

Ingredients

• ✓ lime juice
• honey
• chili powder
• garlic
• chicken
• green enchilada sauce
• monterey jack cheese
• flour tortilla
• half-and-half

Instructions

1. 1 Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
3. 3 Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
4. 4 Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ lime juice
• water
• olive oil
• garlic
• soy sauce
• salt
• liquid smoke
• cayenne pepper
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring together in a bowl.
3. 3 Stir in cayenne and black pepper until combined.
4. 4 Use to marinate 2 pounds of meat; marinate in the refrigerator for at least 2 hours to overnight before cooking as desired.
5. 5 Enjoy!

By Robbie Rice

Ingredients

• ✓ lime juice
• shrimp
• onion
• red bell pepper
• green bell pepper
• cooking spray
• fajita seasoning
• flour tortilla

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes.
2. 2 Combine shrimp, onion, and bell peppers in a bowl and lightly coat with oil spray. Sprinkle fajita seasoning over the shrimp mixture; mix to combine. Transfer into the air fryer basket.
3. 3 Air fry for 8 minutes. Squeeze lime juice over the shrimp mixture. Serve immediately with warm tortillas.

By thedailygourmet

Ingredients

• ✓ lime juice
• salt
• black pepper
• cayenne pepper
• chicken breast
• olive oil
• red onion
• avocado

Instructions

1. 1 Stir together 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper in a small bowl until well combined; rub evenly into chicken breasts.
2. 2 Heat olive oil in a large skillet over medium heat; cook chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Stir together onion, avocado, and lime juice in a medium bowl until combined; season with salt and pepper. Spoon over chicken breasts to serve.

By emarika

Ingredients

• ✓ lime juice
• chicken breast
• honey
• chili powder
• garlic
• green enchilada sauce
• heavy cream
• corn tortilla
• queso asadero

Instructions

1. 1 Place shredded chicken in a bowl.
2. 2 Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
5. 5 Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
6. 6 Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

By Jen

Ingredients

• ✓ lime juice
• margarita mix
• lemon juice
• garlic powder
• vegetable oil
• chicken breast
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
3. 3 Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken; simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate.
4. 4 Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese; top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.
5. 5 Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.

By SYLVERWARE

Ingredients

• ✓ lime juice
• cilantro
• chipotle chile
• adobo sauce
• honey
• soy sauce
• garlic
• cumin
• pork tenderloin

Instructions

1. 1 Whisk cilantro, chipotle chiles, honey, lime juice, soy sauce, garlic, and cumin together in a bowl until well combined; pour into a large resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for about 6 hours.
2. 2 Remove tenderloins from marinade and shake off excess; discard remaining marinade. Bring tenderloins to room temperature, 20 to 30 minutes.
3. 3 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook tenderloins on the preheated grill until slightly pink in centers, about 10 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By newtx3

Ingredients

• ✓ lime juice
• vegetable oil
• vinegar
• cumin
• chili powder
• garlic
• beef chuck roast
• beef stock
• salt

Instructions

1. 1 Whisk vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic together in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
2. 2 Remove bag with beef from refrigerator; bring to room temperature, about 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Transfer beef and marinade to a large baking dish. Add beef stock; cover dish with aluminum foil.
5. 5 Bake in the preheated oven until beef is very tender, about 2 1/2 hours. Rest 10 minutes; shred with 2 forks. Drain and discard about 80% of liquid from beef; season with salt.

By CINDYLU35

Ingredients

• ✓ lime juice
• shrimp
• olive oil
• cilantro
• garlic
• tequila
• cayenne pepper
• salt
• bamboo skewer

Instructions

1. 1 Combine shrimp, oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt in a large bowl. Cover the bowl with plastic wrap; refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove shrimp from marinade and shake off excess; discard remaining marinade. Thread shrimp onto the prepared skewers.
4. 4 Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

By Jenny Thompson

Ingredients

• ✓ lime juice
• cilantro
• olive oil
• jalapeno pepper
• garlic
• cumin
• beef skirt steak
• red bell pepper
• yellow onion
• vegetable oil

Instructions

1. 1 Whisk lime juice, cilantro, olive oil, jalapeño, garlic, and cumin together in a large glass or ceramic bowl until well combined. Add skirt steak, bell peppers, and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Remove steak, bell peppers, and onion from marinade and shake off excess; discard remaining marinade.
3. 3 Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Add steak; cook and stir until browned on all sides and still pink in center, about 3 minutes per side. Transfer steak to a plate, tent with aluminum foil, and rest for 5 minutes.
4. 4 Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add bell peppers and onion; cook until just tender but still crisp to the bite, 5 to 6 minutes. Return steak to the skillet; cook and stir until heated through.

By mrsderrer

Ingredients

• ✓ lime juice
• cream cheese
• tomatillo salsa
• cilantro
• sour cream
• garlic powder
• black pepper
• celery salt
• cumin

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, tomatillo salsa, cilantro, sour cream, lime juice, garlic powder, pepper, celery salt, and cumin in a blender or food processor. Blend until smooth and creamy.
3. 3 Place in a serving bowl.

By Amykins

Ingredients

• ✓ lime juice
• loquat
• red onion
• strawberry
• cilantro
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Combine loquats, onion, strawberries, cilantro, jalapeño, lime juice, garlic, salt, and black pepper in a bowl. Refrigerate salsa before serving, about 3 hours.

By Linda T

Ingredients

• ✓ lime juice
• mayonnaise
• jerk seasoning
• olive oil
• chicken thigh
• pineapple ring
• flour tortilla
• cabbage
• red onion
• cilantro

Instructions

1. 1 Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
2. 2 Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
5. 5 Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
6. 6 Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• vegetable oil
• taco seasoning mix
• flank steak
• flour tortilla
• mango
• jalapeno pepper
• red onion
• cilantro

Instructions

1. 1 Heat oven to 400 degrees F. Line cookie sheet with foil.
2. 2 In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
3. 3 Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
4. 4 Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.

By Old El Paso

Ingredients

• ✓ lime juice
• corn oil
• tempeh
• soy sauce
• green bell pepper
• mushroom
• spinach
• green chile pepper
• cilantro
• onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
2. 2 Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

By KALISA

Ingredients

• ✓ lime juice
• red bell pepper
• green pepper
• onion
• jalapeno pepper
• fajita seasoning mix
• olive oil
• shrimp
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place bell pepper strips, onion, and jalapeño slices into a large bowl. Add 2 teaspoons fajita seasoning and olive oil. Stir until evenly combined.
3. 3 Place shrimp in a separate bowl. Add remaining 1/2 teaspoon fajita seasoning and lime juice. Gently stir until evenly combined.
4. 4 Place vegetable mixture in a grill basket and cook in the preheated grill for 10 minutes. Stir in shrimp and grill for 5 minutes more. Remove the basket from the grill.
5. 5 Place tortillas on the grill and toast for 2 minutes. Divide filling between tortillas and serve hot.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• beef round steak
• tequila
• cooking oil
• liquid smoke
• worcestershire sauce
• black pepper
• salt
• paprika
• bell pepper
• onion

Instructions

1. 1 Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Remove steak from marinade and shake off excess. Discard remaining marinade.
4. 4 Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
5. 5 Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.
6. 6 Pour pepper and onion mixture over steak strips and serve immediately.

By lv2ck

Ingredients

• ✓ lime juice
• peach
• red onion
• peach
• habanero pepper
• cilantro
• tequila
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine canned peaches, onion, fresh peach, habaneros, and cilantro in a bowl. Stir in tequila, lime juice, and olive oil to coat; season with salt and black pepper. Cover the bowl with plastic wrap; refrigerate before serving, 8 hours to overnight.

By Ron B

Ingredients

• ✓ lime juice
• cumin seed
• jalapeno pepper
• garlic
• black pepper
• salt
• olive oil
• cilantro
• skirt steak
• flank steak

Instructions

1. 1 Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
2. 2 In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
3. 3 Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
4. 4 Preheat an outdoor grill for high heat and lightly oil grate.
5. 5 Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

By TA9I