Type what you have

Ingredients

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

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

Ingredients

• ✓ lime wedge
• cilantro
• olive oil
• lime juice
• cumin
• oregano
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
2. 2 Preheat an outdoor grill over medium-high heat and lightly oil the grate.
3. 3 Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

By Soup Loving Nicole

Ingredients

• ✓ lime wedge
• hot sauce
• scallion
• cilantro
• sour cream
• corn
• garlic
• white bean
• hominy
• green chile
• onion
• cayenne pepper
• oregano
• cumin
• vegetable oil
• chicken broth
• roast chicken

Instructions

1. 1 Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
2. 2 Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
3. 3 Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
4. 4 Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ lime wedge
• sesame oil
• white vinegar
• rice vinegar
• soy sauce
• water
• peanut butter
• honey
• agave nectar
• peanut
• sea salt
• yellow bell pepper
• red bell pepper
• carrot
• avocado
• mango
• lettuce mix
• green
• herb
• top sirloin steak

Instructions

1. 1 Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
2. 2 Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
3. 3 Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

By Beef It's What's for Dinner

Ingredients

• ✓ lime wedge
• tomato
• guacamole
• cilantro
• cayenne pepper
• salt
• chipotle pepper in adobo sauce
• mayonnaise
• cumin
• salt
• olive oil
• carrot
• red cabbage
• green cabbage
• cod
• olive oil
• lime
• black pepper
• salt
• cayenne pepper
• thyme
• paprika
• garlic powder
• onion powder

Instructions

1. 1 Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
2. 2 Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
3. 3 Meanwhile, place cabbage and carrots in a large bowl.
4. 4 Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
5. 5 Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
6. 6 Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
7. 7 To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.

By Bibi

Ingredients

• ✓ lime wedge
• flour tortilla
• chicken breast
• red bell pepper
• jerk seasoning
• black pepper
• cooking spray
• pineapple
• vegetable oil
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.
2. 2 Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.
3. 3 Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.
4. 4 Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.
5. 5 Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.

By SHERRYLYNN2

Ingredients

• ✓ lime wedge
• barbecue sauce
• southwest seasoning
• hot sauce
• olive oil
• rotisserie chicken
• flour tortilla
• corn tortilla
• tomato
• four cheese mexican shreds
• cilantro

Instructions

1. 1 Combine barbecue sauce, Southwest seasoning, and hot sauce in a small bowl; set aside for 15 minutes.
2. 2 Heat oil in a large skillet over medium heat until hot. Add chicken; cook and stir until warmed through, 3 to 5 minutes. Stir in barbecue sauce mixture; cook until chicken is coated and sauce thickens slightly, 3 to 5 minutes more.
3. 3 Heat tortillas according to package directions.
4. 4 Divide chicken mixture among tortillas; top each with tomatoes, cheese, and cilantro. Serve with lime wedges.

By Borden Cheese

Ingredients

• ✓ lime wedge
• green onion
• onion
• jalapeno pepper
• soy sauce
• white vinegar
• vegetable oil
• brown sugar
• thyme
• clove
• nutmeg
• allspice
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor or blender; process for about 15 seconds.
3. 3 Place the chicken in a medium bowl, and coat with the marinade. Cover and refrigerate for 4 to 6 hours, or overnight.
4. 4 Preheat grill for high heat. Lightly oil grill grate. Cook chicken breasts on the prepared grill until no longer pink in the center and the juices run clear, about 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a platter and serve with lime wedges.

By KIBADA22

Ingredients

• ✓ lime wedge
• olive oil
• chicken thigh
• salt
• black pepper
• cilantro
• black bean
• sweet potato
• red bell pepper
• salsa
• chicken broth
• garlic
• cumin
• allspice

Instructions

1. 1 Heat olive oil in a large skillet. Season chicken with salt and pepper; sprinkle 1/4 cup cilantro over chicken thighs. Cook chicken in hot oil until browned, 3 to 5 minutes per side. Arrange chicken in the bottom of a slow cooker.
2. 2 Place black beans, sweet potatoes, and red bell pepper on top of chicken. Mix together salsa, chicken broth, 1/4 cup cilantro, garlic, cumin, and allspice in a bowl; pour into the slow cooker.
3. 3 Cook on Low for 4 hours. Garnish with lime wedges to serve.

By UpstateNY Cooker

Ingredients

• ✓ lime wedge
• beef chuck roast
• cornstarch
• kosher salt
• black pepper
• canola oil
• massaman curry paste
• beef broth
• coconut cream
• potato
• water
• lime
• jasmine rice
• cashew
• cilantro
• fresno chile

Instructions

1. 1 Pat beef dry with paper towels, trim, and cut into 1 1/2- to 2-inch pieces. Place in a bowl with 2 tablespoons cornstarch, salt, and pepper; toss to coat beef evenly.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until beef is browned on all sides, about 6 minutes (do not overcrowd the skillet to ensure browning). Repeat process with remaining beef, using any residual oil in the skillet. (Do not wipe skillet clean.) Place browned beef in an ungreased 6-quart slow cooker.
3. 3 Once all beef has been browned, lower heat to medium and add curry paste, stirring to release any browned bits from the skillet. Add beef broth and coconut cream to skillet, stirring to combine ingredients. Pour mixture over beef in slow cooker. Add potatoes to slow cooker; cover and cook on HIGH for 4 hours, or LOW for 6 hours, or until beef is very tender when pierced with a fork.
4. 4 Remove beef and potatoes to a large bowl, and carefully pour liquid from slow cooker into a heatproof glass measuring cup or bowl and allow to stand until fat settles on top of liquid, about 2 minutes. Remove fat from the surface of the liquid with a ladle and discard.
5. 5 Pour remaining liquid into a saucepan and bring to a boil, undisturbed, over medium-high heat. Whisk remaining 1 1/2 tablespoons cornstarch with 2 tablespoons cold water together in a small bowl; add to boiling liquid in saucepan, whisking until mixture thickens, 2 to 5 minutes. Return meat and potatoes to thickened sauce; stir in lime zest and juice.
6. 6 Serve family-style, or place 1/2 cup rice into each of 6 bowls, spoon 1 1/3 cups beef, potatoes, and sauce mixture over rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.

By Karen Rankin

Ingredients

• ✓ lime wedge
• beef skirt steak
• orange
• lime
• olive oil
• garlic
• salt
• cumin
• black pepper
• oregano
• cayenne pepper
• onion
• cilantro
• salt

Instructions

1. 1 Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
2. 2 Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
3. 3 Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
4. 4 Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
5. 5 Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
6. 6 Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

By John Mitzewich

Ingredients

• ✓ lime wedge
• chicken
• salsa
• cumin
• oregano
• spanish rice
• colby jack cheese
• flour tortilla
• canola oil
• cheese
• sour cream
• tomato
• cilantro
• green onion
• lettuce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine shredded chicken with salsa, cumin, and oregano in a large bowl.
3. 3 Prepare Spanish rice according to package directions. Remove from the heat.
4. 4 Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
5. 5 Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

By Lil' Luna

Ingredients

• ✓ lime wedge
• furikake seasoning
• cilantro
• nori
• udon noodle
• water
• carrot
• baby bok choy
• wild mushroom
• canola oil
• scallion
• garlic
• sriracha sauce
• brown sugar
• sesame oil
• worcestershire sauce
• rice vinegar
• mirin
• soy sauce
• oyster sauce

Instructions

1. 1 Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
3. 3 Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately. Recipe developed by Marianne Williams

By Andrea Lobas

Ingredients

• ✓ lime wedge
• green onion
• mexican blend cheese
• corn tortilla
• chicken breast
• tomato
• jalapeno pepper
• green bell pepper
• red bell pepper
• onion
• oregano
• cumin seed
• chili powder
• canola oil
• black pepper
• salt
• garlic powder
• lime juice
• chicken broth
• cashew
• water

Instructions

1. 1 For cashew cream, pour boiling water over cashews in a small bowl. Cover and let stand for 15 minutes; drain. Blend cashews, broth, lime juice, garlic powder, salt, and black pepper in a blender until smooth.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Heat oil in a large skillet over medium heat. Add chili powder, cumin seeds, and oregano; cook until fragrant, about 30 seconds. Add onions, bell peppers, and jalapeño; cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in tomatoes and cook for 3 minutes. Transfer to a large bowl. Stir in cashew cream and chicken.
4. 4 Put one-third of tortilla wedges in a 9x13-inch baking dish. Layer with half the chicken mixture, one-third of tortilla wedges, and 1 cup cheese. Layer with remaining chicken mixture, tortilla wedges, and cheese.
5. 5 Cover and bake for 30 minutes. Uncover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving. Top with green onion and serve with lime wedges.

By lkb

Ingredients

• ✓ lime wedge
• cilantro leaves
• mint leaves
• salt
• black pepper
• sesame oil
• sambal hot chili sauce
• soy sauce
• lime juice
• hot pepper
• red fresno chili
• green onion
• red onion
• chicken broth
• jasmine rice
• turmeric
• onion
• garlic
• ginger
• vegetable oil
• kosher salt
• chicken breast

Instructions

1. 1 Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin. Season generously on both sides with salt.
2. 2 Heat vegetable oil in a skillet over medium high heat and sear chicken breast, skin-side down, until the skin is golden brown and fat has rendered out, about 5 minutes. Flip breast over, and keep cooking until chicken is cooked through, about 5 minutes more. If oil starts to smoke before the chicken is cooked, reduce heat to medium or medium-low.
3. 3 Turn off the heat and transfer chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate chicken breast.
4. 4 Add minced chicken skin back into the skillet over and medium heat. Cook and stir until the skin browns and starts getting crisp, 3 to 5 minutes. Add ginger, garlic, and onions and cook, stirring, until onions start to turn translucent, about 5 minutes. Add turmeric and rice; cook and stir until rice is well coated with oil, 2 to 3 minutes.
5. 5 Stir in broth, turn heat to high, and bring to a boil. Cover, reduce heat to low, and simmer undisturbed for 20 minutes. Turn off the heat and set a timer for 10 minutes to allow rice to rest.
6. 6 Meanwhile, shred the chicken meat using your hands or cut into small pieces. Place into a bowl. Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint and cilantro. Toss until well combined. Taste and adjust with more lime juice, salt, and/or spice as needed.
7. 7 After the 10 minute rice timer is up, remove cover, and fluff rice with a fork. Taste and adjust seasoning if necessary. Serve rice topped with the chicken herb salad mixture and lime wedges.

By John Mitzewich

Ingredients

• ✓ lime wedge
• sparkling mineral water
• blanco tequila
• lime juice

Instructions

1. 1 Remove or drink about 3 ounces of mineral water out of the bottle. Slowly pour in tequila and lime juice. Place thumb over top of bottle, and gently turn upside-down and back up to combine.
2. 2 Serve with a lime wedge in the opening of the bottle, if desired.

By France Cevallos

Ingredients

• ✓ lime wedge
• 7up
• vodka
• lemon wedge

Instructions

1. 1 Fill a glass with 1 cup ice. Pour in 7UP and vodka; stir gently.
2. 2 Garnish the glass with a wedge of lemon and lime.

By 7UP

Ingredients

• ✓ lime wedge
• carrot juice
• pineapple juice
• lime juice
• ginger beer
• vodka
• carrot

Instructions

1. 1 Stir carrot juice, pineapple juice, and lime juice together in a pitcher; cover and chill in the refrigerator for up to 24 hours.
2. 2 Stir ginger beer into pitcher just before serving; pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass; garnish with lime wedges and halved baby carrots.

By Juliana Hale

Ingredients

• ✓ lime wedge
• sugar
• lime
• water
• lime juice
• triple sec
• tequila
• sea salt

Instructions

1. 1 Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
2. 2 Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
3. 3 Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
4. 4 Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
5. 5 Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.

By John Mitzewich

Ingredients

• ✓ lime wedge
• vodka
• orange liqueur
• mango nectar
• lime juice
• agave nectar
• mango
• ice

Instructions

1. 1 Add all ingredients to a high-powered blender and blend until smooth.
2. 2 Garnish with cocktail umbrellas and a lime wedge.

By Tito's Handmade Vodka

Ingredients

• ✓ lime wedge
• chicken soup base
• black bean
• corn
• tomato
• jalapeno pepper
• cumin
• chili powder
• cilantro
• salt
• black pepper
• tortilla chip
• monterey jack cheese

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ lime wedge
• cilantro
• corn chip
• cheddar cheese
• pepper jack cheese
• chicken
• cream cheese
• black bean
• green chile
• tomato
• paprika
• cumin
• garlic
• onion
• kosher salt
• olive oil
• poblano pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
2. 2 Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
3. 3 Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
5. 5 Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
6. 6 Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
7. 7 Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
8. 8 Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
9. 9 Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. Recipe developed by Marianne Williams

By Andrea Lobas

Ingredients

• ✓ lime wedge
• cilantro
• peanut
• cucumber
• onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• snap pea
• garlic
• chile paste
• sesame oil
• cilantro
• ginger
• rice vinegar
• soy sauce
• black pepper
• salt
• ginger
• garlic
• canola oil
• flank steak

Instructions

1. 1 Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
2. 2 Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
3. 3 Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
4. 4 *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

By Dole

Ingredients

• ✓ lime wedge
• ice
• limeade concentrate
• tequila
• triple sec

Instructions

1. 1 Fill a blender with crushed ice. Pour in limeade concentrate, tequila, and triple sec; blend until smooth. Pour into margarita glasses and serve with lime wedges if desired.

By Katherine

Ingredients

• ✓ lime wedge
• flour tortilla
• shrimp
• salt
• black pepper
• red pepper flakes
• lime juice
• olive oil
• mango
• red onion
• cilantro
• sriracha sauce
• ranch dressing

Instructions

1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Ingredients

• ✓ lime wedge
• mexican cheese
• sour cream
• tostada
• fried corn tortilla strip
• chile
• cabbage
• radish
• cilantro
• avocado
• bay leaf
• oregano
• lime juice
• hominy
• water
• chicken bouillon powder
• jalapeno chili pepper
• garlic
• onion
• corn oil
• chicken breast

Instructions

1. 1 Pat chicken dry with paper towels and season with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola