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Ingredients

• ✓ lime zest
• canning jar
• peach
• jalapeno pepper
• onion
• red bell pepper
• cilantro
• white vinegar
• garlic
• cumin
• fruit pectin
• white sugar

Instructions

1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest in a large saucepan. Mix together pectin and 1/4 cup sugar in a small bowl, then stir into peach mixture in the saucepan. Bring to a boil. Stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes.
3. 3 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By LORISNOW

Ingredients

• ✓ lime zest
• orange juice
• onion
• lime juice
• olive oil
• garlic
• brown sugar
• kosher salt
• oregano
• cumin
• black pepper
• bay leaf
• pork shoulder

Instructions

1. 1 Combine orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, black pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator; cover tightly with aluminum foil.
3. 3 Cook in the preheated oven until heated through, about 1 ½ hours. Flip pork carefully. Replace foil; cook 1 hour more. Remove foil. Continue cooking, uncovered, flipping once halfway through, until pork falls apart and marinade is reduced, 1 ½ to 2 hours more.
4. 4 Remove pork from Dutch oven; rest for 20 minutes. Return pork to Dutch oven; shred using 2 forks. Stir shredded pork with reduced marinade. Discard bay leaves.

By Ashley Baron Rodriguez

Ingredients

• ✓ lime zest
• onion
• cilantro
• pineapple
• corn tortilla
• canola oil
• pork loin
• black pepper
• ancho chile powder
• cumin
• salt
• achiote powder
• white vinegar
• orange juice
• oregano
• garlic
• chile de arbol pepper
• guajillo chile
• chipotle pepper in adobo sauce
• onion
• pineapple

Instructions

1. 1 Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
2. 2 Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
3. 3 Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
4. 4 Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

By TheElusivePastry

Ingredients

• ✓ lime zest
• guacamole
• preservative
• sugar
• tomato salsa
• ghee
• water
• cauliflower
• olive oil
• onion
• green bell pepper
• red pepper
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• coriander
• cumin
• chipotle chile
• lime
• olive oil
• orange juice
• cilantro

Instructions

1. 1 Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
2. 2 Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
5. 5 Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
6. 6 Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
7. 7 Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
8. 8 Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

By Bibi

Ingredients

• ✓ lime zest
• monterey jack cheese
• mango
• french bread
• lime juice
• mayonnaise
• salt
• garlic
• olive oil
• red bell pepper
• onion
• chipotle chile powder
• salt
• black pepper
• garlic
• lime juice
• jalapeno pepper
• cilantro
• tomato
• sweet onion
• chicken breast
• chipotle chile powder
• black pepper
• onion powder
• garlic
• salt
• jalapeno pepper
• olive oil
• cilantro

Instructions

1. 1 Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. 2 Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled.
3. 3 Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.
4. 4 Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips.
7. 7 Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice.
8. 8 Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side.

By Patricia

Ingredients

• ✓ lime zest
• swordfish steak
• olive oil
• butter
• cilantro
• jalapeno pepper
• lime juice

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush both sides of swordfish with olive oil.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
4. 4 Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

By Michellea Southern David

Ingredients

• ✓ lime zest
• vegetable oil
• lime juice
• garlic
• oregano
• red pepper flakes
• salt
• black pepper
• chicken breast

Instructions

1. 1 In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
2. 2 Preheat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

By Jenn H

Ingredients

• ✓ lime zest
• lime juice
• hot chile pepper
• white sugar
• shrimp
• mango
• cucumber
• mint
• rice vinegar

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ lime zest
• long grain rice
• pineapple juice
• water
• pineapple
• butter
• salt
• cilantro
• green onion
• lime juice

Instructions

1. 1 Bring the rice, pineapple juice, water, pineapple, butter, lime zest, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in the cilantro, green onions, and lime juice to serve.

By CHARITYBOO

Ingredients

• ✓ lime zest
• pork sparerib
• honey
• coconut milk
• lime juice
• garlic
• ginger root
• red chile pepper
• green onion
• salt

Instructions

1. 1 Place ribs into a large saucepan. Cover with cold water, then place over high heat, and bring to a boil. Reduce heat to medium, and simmer for 40 minutes, then drain, and allow to cool to room temperature.
2. 2 In a large bowl, mix together the honey, coconut milk, and lime juice. Stir in the lime zest, garlic, ginger, chile pepper, green onions, and salt. Toss the ribs with the marinade, cover, and refrigerate overnight, turning on occasion.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Arrange the ribs in a shallow baking dish. Bake in preheated oven until tender, 30 to 35 minutes.

By CRUMBSNATCHER

Ingredients

• ✓ lime zest
• corn
• water
• sea salt
• butter
• chili powder

Instructions

1. 1 Peel back corn husks, leaving them attached at bottoms of ears; remove and discard silk strings around kernels. Return husks around ears; soak in a bowl of lukewarm water, about 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine salt and lime zest in a small bowl; set aside.
4. 4 Remove corn from water; peel back husks, keeping them attached. Pat corn dry using paper towels, leaving husks wet. Brush corn with melted butter; sprinkle lime salt and chili powder over entire surface of each ear.
5. 5 Cook on the preheated grill, turning occasionally, until tender, about 25 minutes.

By Janine

Ingredients

• ✓ lime zest
• olive oil
• corn kernel
• red bell pepper
• red onion
• garlic
• lime juice
• brown sugar
• cayenne pepper
• green onion
• parsley

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ lime zest
• olive oil
• red bell pepper
• green onion
• garlic
• scallop
• salt
• red pepper flakes
• lime juice
• orange
• cilantro

Instructions

1. 1 In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
2. 2 Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.

By Christine L

Ingredients

• ✓ lime zest
• beef broth
• heavy cream
• butter
• lemon juice
• lemon zest
• pasta

Instructions

1. 1 Combine broth, cream, and butter in a large saucepan or skillet. Bring to a simmer over medium heat; cook until reduced by about half. Stir in lemon juice, lemon zest, and lime zest. Set sauce aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Add pasta to sauce and toss until well coated.

By MARBALET

Ingredients

• ✓ lime zest
• delicata squash
• butter
• lime juice
• chili powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash, skin-side up, into a large baking dish. Fill the dish with 1/4 inch water.
2. 2 Bake in the preheated oven until squash pierces easily with a fork, about 30 minutes.
3. 3 When the squash is almost finished, blend butter with lime juice and chili powder in a small bowl. Mix in lime zest, salt, and pepper.
4. 4 Remove squash from the oven, flip, and spoon butter mixture into the cavities. Serve immediately.

By Dave McIntyre

Ingredients

• ✓ lime zest
• ✓ lime zest
• olive oil
• lime juice
• garlic
• cayenne pepper
• black pepper
• salt
• mahi mahi

Instructions

1. 1 Whisk olive oil, lime juice, garlic, cayenne pepper, lime zest, black pepper, and salt together in a bowl. Add mahi mahi fillets and turn to coat. Let marinate for at least 15 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook mahi mahi on the preheated grill until fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side. Garnish with the twists of lime zest to serve.

By ErikaTC

Ingredients

• ✓ lime zest
• ✓ lime zest
• cilantro
• salt
• lime juice
• long-grain white rice
• water
• olive oil
• chicken stock
• chicken thigh
• black pepper
• salt
• cumin
• chili powder
• garlic
• lime juice
• olive oil
• cilantro

Instructions

1. 1 Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
4. 4 Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
5. 5 Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
6. 6 Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
7. 7 Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

By fabeveryday

Ingredients

• ✓ lime zest
• olive oil
• white vinegar
• lime juice
• honey
• garlic
• seafood seasoning
• cumin
• chili powder
• black pepper
• mahi mahi
• yogurt
• lime juice
• cilantro
• flour tortilla

Instructions

1. 1 Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
2. 2 At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
4. 4 Serve fish on warmed tortillas with dressing.

By lynn25med

Ingredients

• ✓ lime zest
• lime
• cilantro
• water
• sambal oelek
• ginger
• honey
• rice vinegar
• soy sauce
• lime juice
• peanut butter
• black pepper
• salt
• ginger
• mayonnaise
• salt
• chicken thigh

Instructions

1. 1 Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
2. 2 Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
3. 3 Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
4. 4 Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
5. 5 Heat the grill to medium-high and oil the grate.
6. 6 Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
7. 7 Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
8. 8 Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

By lutzflcat

Ingredients

• ✓ lime zest
• black pepper
• salt
• cumin
• garlic powder
• cinnamon
• ahi tuna steak
• olive oil
• sour cream
• flour tortilla
• pineapple
• red onion
• cilantro
• lime juice
• red pepper

Instructions

1. 1 Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
2. 2 Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
3. 3 Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
4. 4 Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

By Court

Ingredients

• ✓ lime zest
• penne pasta
• ground bison
• garlic
• black bean
• tomato
• salsa
• oregano
• cumin
• chili powder
• tortilla chip
• cheddar cheese
• green onion
• sour cream
• green onion
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook pasta according to package directions; drain. Cover and keep warm.
3. 3 Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
4. 4 Stir cooked pasta into cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
5. 5 Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.
6. 6 Cilantro-Lime Cream: Combine sour cream, 3 tablespoons green onions, cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.

By The Bison Council

Ingredients

• ✓ lime zest
• mint
• white sugar
• shallot
• white rum
• lime juice
• salt
• black pepper
• shrimp
• lime juice

Instructions

1. 1 Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
2. 2 Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

By Sarah

Ingredients

• ✓ lime zest
• lime juice
• 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 zest
• avocado
• queso fresco
• flour tortilla
• butter
• black pepper
• garlic powder
• shrimp
• kosher salt
• honey
• olive oil
• lime juice
• cilantro
• pepita
• orange bell pepper
• yellow bell pepper
• red bell pepper
• green cabbage

Instructions

1. 1 Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.
2. 2 Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.
4. 4 Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon kosher salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.
5. 5 Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.
6. 6 When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.
7. 7 To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.

By Karen Rankin

Ingredients

• ✓ lime zest
• firm tofu
• canola oil
• kabocha squash
• red curry paste
• coconut milk
• lime juice
• fish sauce
• sugar
• thai basil
• cilantro leaves

Instructions

1. 1 Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
2. 2 Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
3. 3 Meanwhile, cut pumpkin into 3/4-inch cubes.
4. 4 Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
5. 5 Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

By sophie

Ingredients

• ✓ lime zest
• butter
• ginger
• garlic
• cinnamon stick
• jasmine rice
• water
• coconut milk
• sugar
• kosher salt
• white pepper
• coconut

Instructions

1. 1 Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
2. 2 Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

By JenniH76

Ingredients

• ✓ lime zest
• oyster cracker
• sriracha sauce
• honey
• butter
• canola oil
• lime juice
• seasoning packet
• ramen noodle
• chicken
• black pepper
• oregano
• basil
• soy sauce
• chicken broth
• garlic
• ginger
• onion
• celery
• carrot
• olive oil

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add carrot, celery, and onion. Cook until crisp-tender, about 5 minutes. Add ginger and garlic. Cook 1 minute more. Add broth, soy sauce, basil, oregano, and pepper. Bring to a boil. Reduce heat and simmer, covered, until carrots are just tender about 5 minutes.
2. 2 Honey-Sriracha Crackers:
3. 3 Stir in cooked chicken and ramen noodles. Simmer, uncovered, until noodles are tender, 3 to 5 minutes. Stir in lime juice. Ladle soup into bowls. Sprinkle with lime zest and, if you like, additional basil and oregano leaves, and serve with Honey-Sriracha Crackers.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
5. 5 Heat canola oil and butter in a large saucepan over medium heat until butter is melted, 1 to 2 minutes. Whisk in honey, Sriracha, and 1 1/2 teaspoons of the reserved ramen seasoning packet. Bring to a boil. Remove from heat and stir in oyster crackers. Toss together until evenly coated.
6. 6 Transfer crackers to the prepared pan and spread to an even layer.
7. 7 Bake in the preheated oven, stirring once, until light golden and crisp, 8 to 10 minutes. Remove from heat and cool completely (crackers will continue to crisp as they cool). Store crackers in an airtight container at room temperature up to 2 weeks.

By thehungryscientist

Ingredients

• ✓ lime zest
• cedar plank
• salmon fillet
• salt
• black pepper
• maple syrup
• soy sauce
• butter
• lime juice
• chive
• lemon

Instructions

1. 1 Soak the cedar plank in water for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
3. 3 Season salmon fillet with salt and pepper and place onto the hot cedar plank skin-side down. Close the grill lid and whisk together maple syrup, soy sauce, butter, lime juice, and zest in a small bowl until glaze is well combined. Baste salmon with glaze and continue cooking until salmon flakes easily with a fork, about 10 minutes total. Serve salmon garnished with chives and lemon wedges.

By Alli

Ingredients

• ✓ lime zest
• vegetable oil
• onion
• green curry paste
• eggplant
• coconut milk
• vegetable stock
• sweet potato
• makrut lime leaf
• lime juice
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
2. 2 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

By Miss Marie Lo Duca

Ingredients

• ✓ lime zest
• black pepper
• salt
• honey
• jalapeno pepper
• lime juice
• olive oil
• carrot
• cabbage
• whole wheat hamburger bun
• ginger
• honey
• cider vinegar
• barbecue sauce
• garlic powder
• black pepper
• cumin
• chili powder
• pork loin roast
• water
• light beer
• onion
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
3. 3 Cover and cook 8 to 10 hours on low or 5 hours on high.
4. 4 Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
5. 5 Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw.
6. 6 Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.

By Reynolds KitchensR