Season the chili to taste with salt and pepper and serve with
the remaining lime wedges and the masa flatbread.
Set
remaining lime wedges / rounds aside.
Not exact matches
Pour broth over bowls and garnish with
remaining green onions, chili flakes, and
lime wedges.
Drizzle with some of
remaining vinaigrette and serve with
lime wedges.
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.
Transfer the grilled shrimp to a platter or plates, pour any of the
remaining butter sauce over them, and serve with the
lime wedges.
Top up with sparkling water and add the
remaining mint leaves just before serving with extra
lime wedges.
Cut
remaining lime half into
wedges and serve alongside.
Ladle soup over noodles and serve with jalapeño, basil leaves,
lime wedges, and
remaining chives for garnish.
Garnish with the
remaining cilantro and
lime wedges.
Cut
remaining lime half into
wedges.
Top beef with
remaining 1/2 cup beans, tomatoes, lettuce, red onion, cilantro, avocado and
lime wedge, as desired.
Serve with
remaining syrup mixture and
lime wedges.
Run a
lime wedge along half the rim of 8 glasses; coat moistened rims with
remaining 1 tablespoon celery salt.
Pour the
remaining braising liquid over the carnitas and serve with fresh cilantro and a few
lime wedges for squeezing.
Slice burritos in half and serve with chipotle
lime sauce, any
remaining kale and black beans, and
lime wedges.
Serve the fish and potatoes with the
remaining salt mixture, the parsley, mayonnaise and
lime wedges.
Cut the
remaining lime half into
wedges.
Slice the
remaining lime into
wedges and serve alongside the chili.
Cut the
remaining half
lime into
wedges for garnish.
Cut
remaining lime in half, and then cut each half into 6
wedges.
Serve with
lime wedges and
remaining salsa.
Cut the
remaining half of
lime into
wedges.
Finish each taco with the
remaining cilantro,
lime wedges, and extra sauce al pastor.
Cut
remaining lime into
wedges.
Cut the
remaining half
lime into
wedges.
Garnish with the
lime wedges and drizzle the
remaining sauce over the steak and noodles.
Serve the rice on a platter with the skewers,
lime wedges, yogurt mixed with
lime zest and black pepper, and the
remaining chimichurri.
To serve, add the
lime wedges, drizzle over the
remaining olive oil and sprinkle with the dulse flakes.
Serve sprinkled with tortilla chips and the
remaining cheese, passing
lime wedges and the
remaining fresh salsa at the table.
Spoon into bowls and top with cinnamon sugar mixture,
remaining toasted coconut, diced mango, a sprig of mint and spritz with a
wedge of
lime.