Type what you have

Ingredients

• ✓ lime
• mayonnaise
• sriracha hot sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Stir mayonnaise and Sriracha together in a bowl until the color is consistent; add lime juice and stir.

By KGABELE

Ingredients

• ✓ lime
• plain greek yogurt
• cilantro
• salt

Instructions

1. 1 Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Trevar

Ingredients

• ✓ lime
• tomatillo
• avocado
• cilantro leaf
• serrano chile
• salt

Instructions

1. 1 Place tomatillos into a food processor. Add avocado, cilantro, lime juice, serrano pepper, and salt. Process until smooth. Taste and adjust seasoning, then transfer to a serving bowl.

By John Mitzewich

Ingredients

• ✓ lime
• olive oil
• caper
• parsley
• garlic
• salt
• black pepper

Instructions

1. 1 Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.

By Tatiana

Ingredients

• ✓ lime
• cranberry
• white sugar
• cilantro
• green onion
• jalapeno pepper
• salt

Instructions

1. 1 Combine cranberries, sugar, cilantro, green onions, jalapeño, lime juice, and salt in the bowl of a food processor; process to a medium consistency. Adjust flavors to taste.
2. 2 Refrigerate to let flavors meld, or serve immediately at room temperature.

By Shan559

Ingredients

• ✓ lime
• mayonnaise
• cilantro leaves
• jalapeno pepper
• garlic
• cumin
• salt

Instructions

1. 1 Blend mayonnaise, cilantro, jalapeño pepper, garlic, lime juice, cumin, and salt in a blender or food processor until smooth. Pour mixture into a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

By ATB

Ingredients

• ✓ lime
• cilantro
• jalapeno pepper
• garlic
• mayonnaise
• olive oil
• salt
• black pepper

Instructions

1. 1 Blend cilantro, jalapenos, lime juice, garlic, mayonnaise, olive oil, salt, and pepper together in a food processor or blender. Blend in more mayonnaise or oil to adjust thickness if desired.

By Nancy Vargas

Ingredients

• ✓ lime
• avocado
• green onion
• garlic
• cilantro
• tarragon
• butter
• heavy cream
• salt

Instructions

1. 1 Combine avocados, green onions, garlic, cilantro, lime juice, and tarragon in the bowl of a food processor; purée until smooth.
2. 2 Melt butter in a saucepan over low heat. Stir in avocado purée; cook and stir occasionally until heated through, about 5 minutes. Add cream; cook until heated through, but not boiling. Season with salt.

By KSANFORD77

Ingredients

• ✓ lime
• cabbage
• tomato
• red onion
• onion
• jalapeno pepper
• cilantro
• garlic
• salt

Instructions

1. 1 Mix together cabbage, tomatoes, onions, jalapeño peppers, cilantro, lime juice, garlic, and salt in a large bowl until well combined.
2. 2 Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.

By Josh

Ingredients

• ✓ lime
• water
• salt
• sugar
• brown sugar
• crab and shrimp seasoning mix
• lemon pepper
• black pepper
• yellow onion
• lemon
• orange
• garlic
• hot pepper sauce

Instructions

1. 1 Pour water into a large bowl or small bucket. If using a pot, use one that does not contain aluminum. Stir in salt, white sugar, brown sugar, seasoning mix, lemon pepper, and black pepper. Add onion, lemons, oranges, lime, garlic, and hot pepper sauce.
2. 2 Soak your salmon in this brine in the refrigerator for 12 to 36 hours.
3. 3 Smoke using your desired method (see tip below).

By Mike O

Ingredients

• ✓ lime
• peanut butter
• garlic
• brown sugar
• fish sauce
• soy sauce
• sesame oil
• chile-garlic sauce
• coconut milk
• red bell pepper
• cilantro
• peanut

Instructions

1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

Ingredients

• ✓ lime
• ginger root
• onion
• celery
• soy sauce
• sugar
• ketchup
• black pepper
• vegetable oil

Instructions

1. 1 Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

By Sheri Campbell Gongaware

Ingredients

• ✓ lime
• canola oil
• garlic
• ginger root
• tamari
• firm tofu

Instructions

1. 1 Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
2. 2 Squeeze lime juice over tofu before serving.

By Syd

Ingredients

• ✓ lime
• olive oil
• garlic
• red pepper flake
• soy sauce
• honey
• orange juice
• ginger root
• sesame oil
• sesame seed

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and red pepper flakes in hot oil until fragrant, 2 to 3 minutes. Add soy sauce, honey, orange juice, ginger, sesame oil, sesame seeds, and lime juice. Cook and stir until heated through, 2 to 3 minutes more.

By ajt1120

Ingredients

• ✓ lime
• mirin
• miso paste
• soy sauce
• brown sugar
• salmon
• oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
3. 3 Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
4. 4 Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

By Ethan Block

Ingredients

• ✓ lime
• asian chile paste
• fish sauce
• soy sauce
• garlic
• ginger
• chicken wing

Instructions

1. 1 Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
3. 3 Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.

By FISHGIRL

Ingredients

• ✓ lime
• ✓ lime
• salmon
• soy sauce
• chile sauce
• ginger root
• garlic
• brown sugar
• green onion

Instructions

1. 1 Prepare outdoor grill for high heat.
2. 2 Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
3. 3 In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
4. 4 Fold the foil over the salmon, and crimp the edges to seal.
5. 5 If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

By JAYDA

Ingredients

• ✓ lime
• chicken breast
• ginger root
• coconut milk
• white sugar
• jasmine rice
• sesame oil
• honey
• coconut

Instructions

1. 1 In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
2. 2 In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
3. 3 In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
4. 4 Serve hot with the coconut rice on the side.

By RuggerDucky

Ingredients

• ✓ lime
• ✓ lime
• olive oil
• chicken breast
• monosodium glutamate
• soy sauce
• brown sugar
• red pepper flakes
• vegetable broth
• couscous
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add cubed chicken; sprinkle with monosodium glutamate. Cook and stir until juices run clear and chicken is no longer pink inside, 5 to 6 minutes; transfer to a plate.
2. 2 Combine soy sauce, brown sugar, zest of 1 lime, juice of 1 lime, and red pepper flakes in a bowl, stirring until sugar is dissolved; add to hot skillet. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Stir chicken into sauce; cook until sauce glazes chicken, 2 to 3 minutes, stirring often.
3. 3 Bring vegetable broth to a boil in a saucepan. Stir in couscous, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir in cilantro.
4. 4 Arrange couscous on a serving platter; top with chicken and sauce. Squeeze lime wedges over couscous and chicken before serving.

By Grumpy's Honeybunch

Ingredients

• ✓ lime
• russet potato
• grapeseed oil
• salt
• gochujang
• soy sauce
• sesame oil
• red pepper flakes
• scallion

Instructions

1. 1 Rinse potatoes in a colander to remove excess starch. Drain.
2. 2 Place potatoes into a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until potatoes are easily pierced with a fork, about 2 minutes. Transfer to a colander to drain.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Whisk gochujang, remaining 1 1/2 tablespoons oil, soy sauce, sesame oil, and red pepper flakes together in the bowl used to cook the potatoes. Return potatoes to the bowl and toss to coat; spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven, stirring once or twice, until potatoes are golden brown, about 20 minutes.
6. 6 Remove from the oven and garnish with scallions. Squeeze lime juice over top.

By LauraF

Ingredients

• ✓ lime
• ground beef
• bread crumb
• lemongrass
• basil
• shallot
• red chili pepper
• peanut
• salt
• pepper

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
3. 3 Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

By Maryellen

Ingredients

• ✓ lime
• sunflower seed
• coconut milk
• red curry paste
• cilantro
• salt
• elbow macaroni
• broccoli floret
• curry powder
• nutritional yeast
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ lime
• red chili paste
• sugar
• grapeseed oil
• napa cabbage
• carrot
• red bell pepper
• cucumber
• cilantro
• peanut
• salt
• black pepper

Instructions

1. 1 Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
2. 2 Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

By krista v

Ingredients

• ✓ lime
• water
• long-grain white rice
• firm tofu
• canola oil
• red bell pepper
• onion
• coconut milk
• red curry paste
• basil

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
3. 3 Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
4. 4 Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
5. 5 Serve over warm rice. Squeeze lime juice over top and garnish with basil.

By Juli Warfel Bitler

Ingredients

• ✓ lime
• garlic
• rice vinegar
• fish sauce
• lime juice
• chile pepper sauce
• sesame oil
• sea bass fillet
• vegetable oil
• salt
• cilantro leaves

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
3. 3 Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
4. 4 Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
5. 5 Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

By John Mitzewich

Ingredients

• ✓ lime
• soy sauce
• chicken broth
• chicken breast
• olive oil
• anchovy paste
• white sugar
• salt
• black pepper
• garlic
• cilantro
• shallot

Instructions

1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Ingredients

• ✓ lime
• ground chicken
• red onion
• scallion
• cilantro
• mint
• ginger
• lemongrass paste
• fish sauce
• red pepper flakes
• salt

Instructions

1. 1 Heat a large skillet over medium heat. Add chicken; cook and stir, breaking it into small pieces, until no longer pink, about 5 minutes. Stir in onion and scallions; cook until onion softened and chicken begins to brown, about 2 minutes.
2. 2 Add lime juice, cilantro, mint, ginger, lemongrass, fish sauce, and pepper flakes; cook and stir until flavors blend, about 3 minutes. Season with salt.

By Cassandra Kimbler

Ingredients

• ✓ lime
• garlic
• green onion
• sugar
• five-spice powder
• fish sauce
• soy sauce
• sweet chili sauce
• salt
• chicken wing

Instructions

1. 1 Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. 3 Arrange the marinated chicken on the prepared baking sheet.
4. 4 Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

By LIKEN74

Ingredients

• ✓ lime
• lemon
• orange
• rice vinegar
• miso paste
• sesame oil
• soba noodle
• cucumber
• carrot
• avocado
• green onion
• sesame seed

Instructions

1. 1 Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
2. 2 Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
3. 3 Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

By Heather Healthy Vegan Recipes

Ingredients

• ✓ lime
• ✓ lime
• olive oil
• shallot
• red curry paste
• coconut milk
• chicken broth
• white sugar
• salt
• black pepper
• white fish
• cilantro
• green onion

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
2. 2 Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
3. 3 Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

By Barbara Sauermann