Type what you have

Ingredients

• ✓ lime juice
• hawaiian bread roll
• luncheon meat
• pineapple ring
• sriracha hot sauce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil. Place rolls cut-sides up in a single layer on a baking sheet.
2. 2 Toast in the preheated broiler until lightly brown, 1 to 3 minutes.
3. 3 Slice luncheon meat lengthwise into nine ¼-inch thick slices.
4. 4 Heat a cast-iron or nonstick skillet over medium-high heat. Cook meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms.
5. 5 Cook pineapple rings in the same skillet until lightly browned, 1 ½ to 2 minutes per side. Cut each pineapple ring into 3 pieces; set aside.
6. 6 Divide and spread Sriracha among meat slices; top with 1 pineapple piece, drizzle with lime juice, and cover with roll tops.

By tboomgaa

Ingredients

• ✓ lime juice
• soy sauce
• garlic
• tamarind paste
• sugar
• sambal oelek
• pork loin

Instructions

1. 1 Whisk lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk marinade for 1 minute; pour into a resealable plastic bag. Poke pork tenderloin with a fork or knife. Add to the bag, coat with. marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight (for best results).
2. 2 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
3. 3 Remove pork loin from marinade and shake off excess. Discard remaining marinade.
4. 4 Sear on the preheated grill over direct heat, 1 to 3 minutes per side; move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.

By tjaneschmidt

Ingredients

• ✓ lime juice
• orange juice
• cumin
• garlic
• jalapeno pepper
• chicken breast

Instructions

1. 1 Whisk together the orange juice, lime juice, cumin, garlic, and jalapeno pepper in a bowl; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 hours.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Place the chicken on a broiling pan.
3. 3 Broil the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Suzanne

Ingredients

• ✓ lime juice
• shishito pepper
• vegetable oil
• soy sauce
• honey
• ginger

Instructions

1. 1 Preheat an air fryer to 390 degrees F (199 degrees C).
2. 2 Toss peppers with oil in a medium bowl to coat. Place peppers in the air fryer basket. Cook until blistered and tender, shaking basket halfway through, 6 to 7 minutes.
3. 3 Meanwhile, combine soy sauce, lime juice, honey, and ginger in the same medium bowl. Add cooked peppers and toss to coat. Serve warm.

By Allrecipes

Ingredients

• ✓ lime juice
• soy sauce
• honey
• vegetable oil
• garlic
• chicken breast

Instructions

1. 1 In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

By TINA B

Ingredients

• ✓ lime juice
• cooking spray
• brown sugar
• rice vinegar
• soy sauce
• black cod fillet
• cherry tomato

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
2. 2 Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
3. 3 Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

By Courtney Crum

Ingredients

• ✓ lime juice
• beef tongue
• olive oil
• paprika
• salt
• black pepper

Instructions

1. 1 Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
2. 2 Transfer tongue to a cutting board and cut into 1/2-inch slices. Drizzle with olive oil and lime juice and season with paprika.
3. 3 Preheat an outdoor grill to medium heat and lightly oil the grate. Grill tongue slices for 6 minutes; flipping halfway through cook time. Salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ lime juice
• olive oil
• garlic
• salt
• black pepper
• chicken breast

Instructions

1. 1 Mix olive oil, lime juice, garlic, salt, and black pepper in a bowl or resealable bag; add chicken. Marinate in the refrigerator, 3 hours to overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Transfer chicken from marinade to a shallow baking pan. Discard remaining marinade. Season chicken breasts with salt and black pepper.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Kristel

Ingredients

• ✓ lime juice
• watermelon
• green bell pepper
• cilantro
• green onion
• jalapeno pepper
• garlic salt

Instructions

1. 1 Combine watermelon, bell pepper, lime juice, cilantro, green onions, jalapeño, and garlic salt in a large bowl; mix well.

By Dawn Suzie HomeMaker Hardy

Ingredients

• ✓ lime juice
• olive oil
• salt
• black pepper
• cucumber
• borage leaf
• borage flower

Instructions

1. 1 Combine olive oil, lime juice, salt, and pepper in a bowl and stir together. Add sliced cucumber, cover, and refrigerate for 1 hour.
2. 2 Sprinkle with borage leaves and borage flowers just before serving, as the flowers wilt quickly.

By körnermamsell

Ingredients

• ✓ lime juice
• cumin seed
• orange juice
• vegetable oil
• steak seasoning
• oregano
• beef rib-eye steak

Instructions

1. 1 Heat cumin seeds in a small skillet over medium heat, stirring constantly, until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Stir in orange juice, vegetable oil, steak seasoning, lime juice, and oregano.
2. 2 Place steaks into a large resealable plastic bag; pour in orange juice marinade. Squeeze out air, seal bag, turn it over several times until steaks coated. Marinate in the refrigerator at least 30 minutes, or longer for extra flavor.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

By Michael Batt

Ingredients

• ✓ lime juice
• raspberry
• sweet onion
• cilantro
• jalapeno pepper
• garlic
• white sugar

Instructions

1. 1 Combine raspberries, onion, cilantro, lime juice, jalapeño, garlic, and white sugar in a bowl. Cover the bowl; chill in the refrigerator before serving, at least 1 hour.

By Karen Naranjo

Ingredients

• ✓ lime juice
• olive oil
• dijon mustard
• ginger
• garlic powder
• cayenne pepper
• black pepper
• salmon steak

Instructions

1. 1 Whisk together lime juice, olive oil, mustard, ginger, garlic powder, cayenne pepper, and black pepper in a medium bowl until well combined; pour into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove salmon from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes per side, depending on thickness.

By whodunitrdr

Ingredients

• ✓ lime juice
• mango
• red bell pepper
• ancho chili pepper jam
• cilantro
• salmon
• sea salt
• vegetable oil

Instructions

1. 1 Stir together mango, lime juice, pepper jam, and cilantro in a large bowl until well combined. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
2. 2 Season salmon fillets with sea salt.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges start to cook through, about 2 minutes. Flip fillets, remove the skillet from heat, and let salmon sit in the hot skillet until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

By John Mitzewich

Ingredients

• ✓ lime juice
• delicata squash
• butter
• chili powder
• lime zest
• 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 juice
• red onion
• cherry tomato
• cucamelon
• green chile pepper
• chile powder
• salt
• brown sugar

Instructions

1. 1 Combine onion and lime juice in a bowl; marinate for 15 minutes.
2. 2 Stir tomatoes, cucamelons, chile pepper, chili powder, and salt into onion; toss to combine. Taste; add brown sugar. Chill until ready to serve.

By nch

Ingredients

• ✓ lime juice
• cilantro
• garlic
• honey
• salmon steak
• salt
• pepper

Instructions

1. 1 In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
2. 2 Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
3. 3 Preheat an outdoor grill for high heat.
4. 4 Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

By CBURKS

Ingredients

• ✓ lime juice
• green bell pepper
• red bell pepper
• red onion
• olive oil
• kosher salt
• cilantro

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes.
3. 3 Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

By Allrecipes

Ingredients

• ✓ lime juice
• vegetable oil
• sweet potato
• brown sugar
• cinnamon
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Pour oil into a 9x13-inch baking dish, and place in the oven until hot, about 5 minutes.
2. 2 Add potatoes to oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together brown sugar, cinnamon, salt, and pepper.
3. 3 After the 20 minutes is up, remove potatoes from the oven, and sprinkle with brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly.
4. 4 Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.

By TIA_DAWN

Ingredients

• ✓ lime juice
• salmon fillet
• orange blossom honey
• brown sugar
• olive oil
• salt
• pepper
• lime

Instructions

1. 1 Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.
2. 2 Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.
3. 3 Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.

By ALLISONHALEY

Ingredients

• ✓ lime juice
• olive oil
• chicken breast
• garlic
• cilantro
• salt
• pepper

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the cilantro and lime juice, and season with salt and pepper. Cook just until heated through. Serve with rice.

By Nini

Ingredients

• ✓ lime juice
• cooking spray
• sweet potato
• avocado oil
• chili-lime seasoning
• mayonnaise
• chili-lime seasoning
• lime

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions. Lightly coat the fryer basket with cooking spray.
2. 2 Place sweet potatoes in a large bowl, drizzle with oil and 1 1/2 teaspoons chili-lime seasoning; toss well. Transfer to the air fryer basket, working in batches if necessary.
3. 3 Cook sweet potatoes in the preheated air fryer until brown and crispy, 8 to 9 minutes, shaking and turning fries after 4 minutes.
4. 4 Meanwhile, whisk mayonnaise, lime juice, and 1 teaspoon chili-lime seasoning together in a small bowl. Serve sweet potato fries with dipping sauce and lime wedges.

By lutzflcat

Ingredients

• ✓ lime juice
• soy sauce
• white wine
• olive oil
• ginger
• garlic
• sesame oil
• red pepper flakes

Instructions

1. 1 Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.

By TomOB

Ingredients

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

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 juice
• garlic
• red chile pepper
• olive oil
• whole grain mustard
• sea salt
• black pepper
• salmon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil; lightly grease foil.
2. 2 Grind garlic, chile pepper, and olive oil together with a mortar and pestle. Add lime juice, mustard, salt, and black pepper; mix until a thick paste forms.
3. 3 Place salmon fillets in the prepared baking dish; coat with mustard paste.
4. 4 Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes.

By Natalie

Ingredients

• ✓ lime juice
• ✓ lime juice
• mahi mahi
• adobo seasoning
• cilantro
• tomato
• red onion
• scallion
• cooking spray
• corn tortilla
• avocado

Instructions

1. 1 Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
2. 2 Mix cilantro, tomato, onion, scallions, and 2 tablespoons lime juice together in a medium bowl for pico de gallo. Set aside.
3. 3 Lightly coat a nonstick skillet with cooking spray; heat on medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
4. 4 Place corn tortillas between damp paper towels; microwave on medium until heated through, 30 seconds to 1 minute.
5. 5 Place 1/2 mahi mahi fillet on each tortilla. Top each with 2 slices avocado, and 1 scoop pico de gallo.

By jacquixox

Ingredients

• ✓ lime juice
• olive oil
• tequila
• garlic salt
• cumin
• black pepper
• shrimp
• wooden skewer
• lime

Instructions

1. 1 Whisk olive oil, lime juice, tequila, garlic salt, cumin, and black pepper together in a bowl until well blended; pour into a large resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 1 to 4 hours.
2. 2 Soak skewers in water to prevent burning, at least 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate placed about 4 inches from the heat source.
4. 4 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto the prepared skewers, 5 to 6 per skewer.
5. 5 Cook, uncovered, on the preheated grill until shrimp turn pink, 5 to 7 minutes, flipping once. Serve with lime wedges.

By kellenf

Ingredients

• ✓ lime juice
• carrot
• butter
• chicken broth
• maple syrup
• thyme
• cayenne pepper
• sea salt

Instructions

1. 1 Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).
2. 2 Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.
3. 3 Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.
4. 4 Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.
5. 5 Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.
6. 6 Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.
7. 7 Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.

By lutzflcat

Ingredients

• ✓ lime juice
• pineapple tidbit
• mango
• green chile pepper
• cilantro
• orange juice
• dark rum
• garlic
• chicken breast

Instructions

1. 1 In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
2. 2 Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

By Lois

Ingredients

• ✓ lime juice
• flank steak
• ranch salad dressing and seasoning mix
• black pepper
• sour cream
• avocado
• tortilla
• radish
• lime wedge

Instructions

1. 1 Preheat a grill or pan over medium-high heat.
2. 2 Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
3. 3 Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
4. 4 Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

By Hidden Valley Ranch