Type what you have

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
• 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
• 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
• 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
• tilapia fillet
• taco seasoning mix
• olive oil
• taco shell
• yogurt
• lime juice
• sugar
• salt
• coleslaw mix
• cilantro
• jalapeno pepper
• tomato

Instructions

1. 1 Season tilapia fillets with taco seasoning.
2. 2 Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Heat taco shells in preheated oven until crisp, about 5 minutes.
5. 5 Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
6. 6 Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

By irvinetustin

Ingredients

• ✓ lime zest
• corn
• cherry tomato
• red bell pepper
• red onion
• basil
• olive oil
• rice vinegar
• lime juice
• salt
• garlic
• black pepper

Instructions

1. 1 Trim corn husks of any long hanging parts and excess silk. Place in a large bowl covered with water; soak for 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Cook corn on the preheated grill, flipping a ¼ turn, about every 6 minutes, until all sides have been grilled, about 24 minutes. Cool corn enough until easy to handle.
4. 4 Remove husks; cut kernels off cobs into a bowl. Add cherry tomatoes, bell pepper, onion, and basil to corn.
5. 5 Whisk olive oil, vinegar, lime juice, salt, garlic, lime zest, and black pepper together in a small bowl until well blended; pour over corn salad and toss to coat. Cover the bowl with plastic wrap; refrigerate at least 1 hour.

By onejedi

Ingredients

• ✓ lime zest
• red cabbage
• red onion
• canola oil
• ground beef
• fresno chile pepper
• paprika
• salt
• lime juice
• fish sauce
• brown sugar
• cilantro
• mint
• lime

Instructions

1. 1 Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.
2. 2 Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
3. 3 Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
4. 4 Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

By Sahara B

Ingredients

• ✓ lime zest
• cooking spray
• olive oil
• ground turkey breast
• onion
• cumin
• chipotle chile pepper
• radish
• enchilada sauce
• corn tortilla
• pumpkin seed
• cilantro
• green onion
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
3. 3 Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
5. 5 Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.

By LKB

Ingredients

• ✓ lime zest
• chili powder
• cumin
• chipotle powder
• black pepper
• cayenne pepper
• new york strip steak
• salt
• garlic
• salt
• butter
• lime
• vegetable oil

Instructions

1. 1 Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
2. 2 Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
3. 3 Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
4. 4 Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
5. 5 Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
6. 6 Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
7. 7 Remove from the grill and top with garlic-lime butter.

By John Mitzewich

Ingredients

• ✓ lime zest
• honey
• sriracha sauce
• lime juice
• metal skewer
• chicken thigh
• red sweet pepper
• zucchini
• pineapple
• red onion
• olive oil
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk honey, Sriracha sauce, and lime juice together in a small bowl. Set aside.
3. 3 Thread chicken, red pepper, zucchini, pineapple, and red onion alternately onto skewers and place on a platter. Brush with olive oil, then season with salt, pepper, and garlic powder.
4. 4 Arrange skewers on the hot grate. Close lid and reduce heat to medium. Grill until chicken is cooked through, turning skewers every few minutes, 15 to 20 minutes. Brush glaze on all sides of skewers during the last 2 to 3 minutes, turning to lightly caramelize glaze. Transfer to a serving platter and grate lime zest on top. Serve warm.

By France Cevallos

Ingredients

• ✓ lime zest
• olive oil
• garlic
• orzo pasta
• zucchini
• carrot
• tomato
• vegetable broth
• italian seasoning
• basil
• salt
• black pepper
• green onion
• parsley
• lime juice
• parmesan cheese

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

By mexicanvegetarian026

Ingredients

• ✓ lime zest
• monterey jack cheese
• romaine lettuce
• black bean
• corn
• olive oil
• olive oil
• corn tortilla
• black pepper
• olive oil
• sesame oil
• garlic
• brown sugar
• lime juice
• red wine vinegar
• peanut butter
• cilantro
• teriyaki marinade
• chicken breast

Instructions

1. 1 Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
2. 2 Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
4. 4 Bake in the preheated oven until crispy, 5 to 10 minutes.
5. 5 Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
6. 6 Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

By lolsmagrl

Ingredients

• ✓ lime zest
• lime
• yogurt
• mint
• cilantro
• butter
• salt
• couscous
• water
• coriander
• cumin
• vegetable broth
• tomato
• chickpea
• butternut squash
• potato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic in the hot oil until softened, about 5 minutes. Add potatoes, squash, beans, tomatoes with juice, vegetable broth, cumin, and coriander; bring to a boil. Reduce heat and simmer until squash and potatoes are soft enough to eat, 30 to 50 minutes.
2. 2 Ten minutes before the stew is finished cooking, bring 1 3/4 cups water to a boil in a saucepan. Stir in couscous; cover, and remove from the heat. Let stand for 5 minutes, then season with salt and stir in butter.
3. 3 Remove stew from the heat and stir in lime zest, 1/2 of the cilantro, and 1/2 of the mint.
4. 4 Serve stew next to couscous on a plate with a tablespoon of yogurt. Sprinkle with remaining cilantro and mint and serve with a lime wedge.

By martvangee

Ingredients

• ✓ lime zest
• ✓ lime zest
• lime
• cilantro
• cabbage
• tomato
• tortilla
• pepper
• salt
• chili powder
• cumin
• seafood seasoning
• lime juice
• chipotle pepper
• adobo sauce
• sour cream
• tilapia
• black pepper
• chili powder
• cumin
• hot pepper sauce
• seafood seasoning
• honey
• garlic
• lime juice
• white vinegar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 To marinate the fish: Whisk olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper together in a bowl until blended. Place tilapia in a shallow dish; pour marinade over fish. Cover the dish with plastic wrap and refrigerate for 6 to 8 hours.
3. 3 To make the dressing: Combine sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat.
5. 5 Remove fish from the marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
6. 6 To assemble the tacos: Place fish pieces in the center of tortillas and top with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing.
7. 7 To serve, roll up tortillas around fillings, and garnish with lime wedges.

By MaryD

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
• 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
• ✓ 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
• 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