When the chiles are blistered and charred to your liking, add the onions back into the pan and pour the soy sauce and
lime juice mixture into the pan.
A classic Mexican taquería dish, chiles toreados are roasted serrano or jalapeño chiles, blister cooked with onion and marinated in a soy sauce and
lime juice mixture.
In large bowl, beat cake mix,
lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Stir in onion and
lime juice mixture, TABASCO ® Sauce and avocado.
In a blender, combine cantaloupe,
lime juice mixture and 1 1/2 cups cold water and blend until smooth, working in batches if necessary.
In a food processor or blender, combine
the lime juice mixture and remaining ingredients.
Transfer the cooked chicken to
the lime juice mixture and toss to coat.