Not exact matches
Serve steak in warmed tortillas with lettuce, onion, cheese, salsa / pico de gallo,
cilantro, and
lime wedges on the -LSB-...]
Plate with chopped tomatoes, fresh
cilantro and a
lime wedge on the side.
For Takeout and Delivery: Pack tomatoes, fresh
cilantro and
lime wedge in a separate container and serve mole and crema in disposable ramekins for dressing fries on the go.
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh
cilantro / 1 large ripe avocado, peeled and chopped into cubes /
wedge of fresh
lime
Layer the black beans, zucchini, corn, tomato, cheese, and
cilantro; top with the whole
lime wedge.
Add crunch and a flare of flavor with slices of jicama, roughly chopped
cilantro and a
lime wedge (see above)
For toppings: coarsely grated carrots, sliced peppers, cucumber spears, chopped avocado, fresh mint leaves,
cilantro,
lime wedges
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2
lime, sliced into
wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh
cilantro pinch of smoked paprika
YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4 cup black beans, drained and rinsed; 1/2 cup grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced tomato; 2 Tbsp shredded Cheddar or Jack cheese; 1/4 cup
cilantro leaves; 1
lime wedge.
Optional garnishes:
lime wedges, chopped
cilantro, sliced olives dairy - free sour cream, diced avocado, hot sauce
Garnish with extra
Cilantro and a
lime wedge.
Remove from the oven, scatter the cotija and
cilantro over the top, and serve immediately with the salsa, avocado, sour cream, and
lime wedges for drizzling over the tops.
For serving: chevre, feta, or cotija cheese, crumbled
cilantro leaves
lime wedges salsa 1 or 2 ripe avocados, sliced sour cream or thick, whole milk yogurt
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1
lime, plus
wedges for garnish chopped fresh
cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated
lime peel 1 Tbsp peeled, minced fresh ginger 1 Tbsp chopped fresh
cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh
lime wedges and
cilantro leaves
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh
lime juice 1 Tbsp honey 1/2 c chopped
cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1
lime, cut into 4
wedges 1.
Garnish with fresh
lime wedges and
cilantro leaves.
Drizzle with Southwest sauce and garnish with diced red peppers,
cilantro and a
lime wedge!
Optional serving ideas: — grated cheddar or monterey jack cheese — guacamole or sliced avocado — sour cream — fresh
cilantro —
lime wedges — fresh jalapenos — chopped green onions
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3
lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2
cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
We serve it with all the fixings,
lime wedges, shredded cabbage, avocado,
cilantro, queso fresca, mexican crema & of course on grilled corn tortillas..
Corn tortillas, for serving plus Avocado slices, chopped
cilantro and fixings of your choice (we love pickled jalapenos or onions,
lime wedges and a bit of slaw)
Transfer to a serving platter and serve garnished with the remaining 1/2 cup of green onions,
cilantro, the remaining 1/3 cup of bean sprouts, the carrots, the remaining 1/4 cup of sunflower seeds, and a few
lime wedges.
Garnishes: shredded Chihuahua or Monterrey Jack cheese, diced avocado, crushed tortilla chips OR fried corn tortilla strips, chopped
cilantro, and additional
wedges of
lime
Serve with
cilantro and
lime wedges.
To serve your stir - fry: Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter • Spoon any juices over the top and sprinkle with the rest of the scallions and the
cilantro leaves • Serve with
lime wedges
Serve hot in a bowl garnished with
cilantro, a
lime wedge and some green onions.
11) Serve potatoes with avocado
cilantro sauce, fresh
cilantro, and
lime wedges.
I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh
cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a
lime wedge on the side for squeezing.
Serve with toppings on the side: avocado slices, sour cream,
lime wedges, tortilla strips, and chopped
cilantro are all good choices.
-LSB-...] dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh
cilantro, chopped for garnish
lime wedges, for -LSB-...]
noodle bowls: rice vermicelli noodles hard - boiled eggs, halved chopped
cilantro, to garnish
lime wedges, to serve
2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped
cilantro 2
limes Salt to taste For the chips: 12 small fresh corn tortillas, cut into
wedges 2 cups corn oil Salt to taste
Squeeze
lime juice over each bowl and garnish with
lime wedges,
cilantro and bean sprouts.
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup
cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1
lime (cut into
wedges, to serve)
Serve with jasmine rice,
lime wedges and chopped
cilantro.
Divide matzo balls and broth among bowls, top with
cilantro, and serve
lime wedges alongside.
Serve with hot sauce, guacamole,
lime wedges,
cilantro and sour cream, if desired.
Serve with the fresh
cilantro,
lime wedges, rice and your favorite hot sauce.
Serve in bowls topped with
cilantro leaves and
lime wedges.
Garnish with cheese and a
wedge of
lime and if you're feeling colorful you can add chopped
cilantro on top.
Generously drizzle each
wedge with homemade
cilantro lime dressing.
These are all the ingredients you'll need to create a yummy Mexican
wedge salad: Iceburg lettuce, grape tomatoes, black beans, corn, purple onion, a combination of colorful bell peppers (red, yellow, orange), purple onion, pepitas (roasted pumpkin seeds), Haas avocado, Mexican cheese (Queso Fresco or Cotija), colorful tortilla strips, and either store bought or homemade creamy
cilantro lime dressing.
1 teaspoon garlic powder Juice of half a
lime 2 tablespoons chopped
cilantro Half a
lime cut into
wedges 6 - 8 small sized corn or flour tortillas
Slice a
lime into
wedges and add a couple
wedges to each bowl, along with a couple sprigs of fresh
cilantro (optional).
Serve steak in warmed tortillas with lettuce, onion, cheese, salsa / pico de gallo,
cilantro, and
lime wedges on the side.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh
cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1
lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh
cilantro for garnish Quartered
lime wedges for garnish
Serve shrimp mixture with tortillas, avocado, jalapeño,
cilantro,
lime wedges, and reserved pickled onion for making tacos.
for serving: corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo
cilantro, chopped
lime wedges
Garnishes: can use sliced avocados, chopped red onion, chopped fresh
cilantro, sliced radishes, or
lime wedges