Best Lime Crema Recipes

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SHRIMP TACOS WITH CILANTRO-LIME CREMA



Shrimp Tacos with Cilantro-Lime Crema image

Fresh and quick shrimp tacos that are perfect for any day!

Provided by chrispcooks

Categories     Main Dish Recipes     Taco Recipes

Time 1h15m

Yield 20

Number Of Ingredients 22

2 pounds large frozen peeled and deveined shrimp, thawed
1 ½ teaspoons chili powder
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
2 tablespoons sour cream
1 lime, zested and juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
20 (6 inch) corn tortillas
2 avocados, thinly sliced, or to taste
1 red onion, finely diced, or to taste
½ bunch fresh cilantro, chopped, or to taste
1 jalapeno pepper, diced, or to taste
2 limes, cut into wedges, or as needed

Steps:

  • Rinse defrosted shrimp under cold water, drain, and pat dry.
  • Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
  • Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
  • While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
  • Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
  • Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g

CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY



Chili Lime Baked Tilapia With Avocado Crema Recipe by Tasty image

Here's what you need: tilapia fillet, chili powder, cumin, cayenne pepper, salt, black pepper, lime juice, olive oil, avocado, fresh cilantro, salt, black pepper, lime juice, yogurt

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 14

1 lb tilapia fillet
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lime juice, about 1 lime
1 tablespoon olive oil
1 avocado
½ cup fresh cilantro, roughly chopped
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lime juice, about 1 lime
¼ cup yogurt

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
  • Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
  • Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
  • While fish is baking, prepare the crema.
  • In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
  • Serve tilapia topped with avocado crema and freshly chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 6 grams, Protein 62 grams, Sugar 2 grams

AVOCADO LIME CREMA



Avocado Lime Crema image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 5m

Yield 8 servings

Number Of Ingredients 7

2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes

Steps:

  • Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA



Chicken Enchiladas with Salsa Verde, Guacamole and Lime Crema image

I am a HUGE fan of the Mexican kitchen! This recipe is tasty, delicious and packed with flavor. The ingredients are readily available at most stores, and although the recipe has several steps it is very "doable" even for beginner cooks. These chicken enchiladas can also be done with pork or just veggies and ALWAYS provides LOTS of deliciousness!!!

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon whole cumin seed
1 pound boneless, skinless chicken thighs
Kosher salt
2 tablespoons extra-virgin olive oil
1 onion, diced
1 bottle light beer
1 jalapeno, seeded and finely diced
6 cloves garlic, minced
1/2 large bunch cilantro, leaves and stems chopped and separated
1/2 teaspoon chipotle chile powder
1 lime
1 cup chicken stock
2 cups shredded Monterey jack cheese
1/4 cup crumbled Cotija
Eight 6-inch corn tortillas
7 tomatillos, husked
1 jalapeno
3 cloves garlic
1/2 large bunch cilantro, leaves chopped
Zest and juice of 2 limes
1 tablespoon extra-virgin olive oil
2 avocados, pitted, peeled and diced
1 Roma tomato, seeds removed and diced
1 small jalapeno, seeded and finely diced
1/2 small red onion, finely diced
2 tablespoons chopped cilantro
Zest and juice of 1 lime
1 cup Mexican crema
Zest and juice of 1 lime

Steps:

  • For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
  • Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
  • Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
  • For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
  • For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
  • For the crema: Mix the crema, lime zest and lime juice together in a bowl.
  • To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.

CHIPOTLE BEEF CHILI WITH LIME CREMA



Chipotle Beef Chili with Lime Crema image

Categories     Bean     Beef     Potato     Vegetable     Sauté     Lime     Ground Beef     Red Wine     Summer     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

3 pounds ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 14 1/2-ounce cans beef broth
1 cup canned crushed tomatoes with added puree
1/2 cup stout or dark beer
2 tablespoons minced canned chipotle chilies
2 tablespoons yellow cornmeal
2 15 1/2-ounce cans black beans, drained, rinsed
1 1/2 cups sour cream
2 tablespoons fresh lime juice
1 tablespoon grated lime peel
Corn tortilla chips

Steps:

  • Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
  • Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
  • Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
  • Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.

TEQUILA-LIME CHICKEN WINGS WITH SPICY AVOCADO CREMA



Tequila-Lime Chicken Wings with Spicy Avocado Crema image

Provided by Valerie Bertinelli

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 24

2 1/2 pounds chicken wings, separated into drumettes and wing pieces
3 tablespoons canola oil
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons minced red onion (about 1/4 red onion)
1 tablespoon minced seeded jalapeno (about 1/4 large jalapeno)
2 teaspoons minced garlic (about 2 cloves)
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup tequila blanco
1/4 cup lime juice (2 to 3 limes)
2 tablespoons chipotle hot sauce
1 tablespoon light agave or honey
1 tablespoon unsalted butter
1 tablespoon minced fresh cilantro
Spicy Avocado Crema, recipe follows
3/4 cup crema or sour cream
1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 large ripe avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, seeded, stemmed and minced (about 2 tablespoons minced)
Kosher salt

Steps:

  • Position an oven rack in the top third of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil.
  • Place the chicken wings on the prepared baking sheet. Toss with 2 tablespoons of the oil, 1 tablespoon of the salt and the black pepper. Bake until the wings are completely cooked through and just beginning to brown, about 25 minutes.
  • While the chicken wings bake, prepare the tequila lime sauce. Heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the red onion, jalapeno and garlic and cook until softened, about 2 minutes. Season with the remaining 1/2 teaspoon salt. Add the cumin and coriander and cook until the spices are toasted and fragrant, an additional 1 minute. Add the tequila, lime juice, hot sauce and agave and bring to a boil. Continue to boil until thickened and slightly reduced, about 5 minutes. Melt in the butter and cook the sauce 1 minute more. Remove from the heat.
  • When the wings are cooked through and beginning to brown, remove the baking sheet and turn the oven to the broiler setting. Pour the sauce over the wings, toss to coat and put them back under the broiler to crisp, 2 to 3 minutes per side. Top with the cilantro and serve immediately with the Spicy Avocado Crema.
  • Put the crema, cilantro, lime juice, hot sauce, garlic, avocado and jalapeno in a food processor and process until completely smooth. Season with salt. Refrigerate in an airtight container until ready to serve. Can be made 1 day in advance.

HANGER STEAK TACOS WITH CILANTRO-LIME CREMA AND CHARRED LIMES



Hanger Steak Tacos with Cilantro-Lime Crema and Charred Limes image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds hanger steak, cut into 4 pieces, center membrane removed
1 teaspoon crushed red chile flakes
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 limes, halved
2 bunches fresh cilantro
1 cup sour cream
1 clove garlic
12 corn tortillas
1 teaspoon chile-lime seasoning, such as Tajin, optional

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with the chile flakes and some salt and pepper and coat with 2 tablespoons of the olive oil. When the skillet starts to smoke, add the steaks, raise the heat slightly and cook, rotating the steaks every 2 to 3 minutes to make sure they have an even char on all sides, 10 to 12 minutes total. Set the steaks aside, uncovered, to rest. This allows all the juices to redistribute into the steak.
  • Wipe out the skillet and set it over medium-high heat. Add 2 of the lime halves to the skillet cut-side down and cook until heavily charred, 3 to 5 minutes. Set aside for serving.
  • Combine 1 bunch of the cilantro, the juice of the remaining lime halves, some salt and pepper and remaining 1 tablespoon olive oil in a food processor and process until a paste forms.
  • Add the sour cream to a medium bowl and grate in the garlic with a rasp grater. Gently fold in the cilantro paste. Set aside.
  • Over an open flame, heat the tortillas 3 at a time for 20 to 30 seconds on each side.
  • Slice the steak against the grain. Spread the sour cream mixture on a wide platter and arrange the sliced steak on top. Garnish with the grilled lime halves and remaining cilantro and sprinkle with the chile-lime seasoning if using. Serve with the tortillas.

SOUTHWEST "CHILI" BURGERS WITH AVOCADO CREMA AND LIME-MARINATED SLAW



Southwest

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 31

Tom Wickham, Portland, OR
1/4 head Napa cabbage, thinly sliced (about 3 cups)
1/2 sweet onion, thinly sliced (about 1 cup)
1 bunch fresh cilantro, leavesfinely chopped
1 lime, juiced
1/2 teaspoon ground cumin
Salt and pepper
1 dried ancho chile and 1 dried pasilla chile, seeded, stemmed, and soaked in warm water for at
least 30 minutes, or 4 tablespoons good-quality ground chile powder
1/2 to 1 minced fresh jalapeno chile pepper
1/4 cup minced onion
3 cloves garlic, minced
1 teaspoon ground cumin
1 chipotle chile in adobo sauce
1 teaspoon salt
2 tablespoons tomato paste
1/4 cup hearty red wine (like Zinfindel or Cabernet Sauvignon), plus more if needed
2 pounds freshly ground beef (*see cook's note below)
6 tablespoons Chili Rojo, recipe follows
Salt and pepper
2 ripe avocados, peeled and pitted
1/2 cup sour cream
1/2 jalapeno chile pepper, finely minced, optional
1/4 cup minced red bell pepper
1 lime, zested
1 lime, juiced
1 large ripe tomato or 2 Roma tomatoes, diced
Salt and pepper
6 (1-ounce) slices sharp Cheddar
6 good-quality soft hamburger buns
1/3 cup of remaining Chili Rojo, recipe follows, mixed with 1/2 cup ketchup

Steps:

  • To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.
  • Prepare charcoal grill for medium-hot direct-heat cooking.
  • To make the Chili Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.
  • To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture onto the center of each patty. Carefully enclose each patty around the chile mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.
  • To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.
  • When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill.
  • To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.

FISH TACOS WITH LIME-CILANTRO CREMA



Fish Tacos With Lime-Cilantro Crema image

Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.

Provided by Little Remy

Categories     One Dish Meal

Time 35m

Yield 2 each, 4 serving(s)

Number Of Ingredients 18

1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 lbs red snapper fillets
cooking spray
8 (6 inch) corn tortillas
2 cups shredded cabbage

Steps:

  • Preheat oven to 425°.
  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
  • Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

CILANTRO-LIME CREMA



Cilantro-Lime Crema image

Try this topping on our Smoky Beef Tacos.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 4

16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper

Steps:

  • Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

Nutrition Facts : Calories 22 g, Fat 2 g, Protein 1 g

ZESTY CHIPOTLE LIME CREMA



Zesty Chipotle Lime Crema image

I love this combination of ingredients and have used them before in an aioli . I was inspired by a couple of other recipes to mix them in sour cream instead to make a delicious crema. This makes a delicious topping for tacos, enchilada's or anything else you want to add some pizzaz to! One chipotle is plenty spicy for us, add more to your personal taste.

Provided by momaphet

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup sour cream
1 -2 chipotle chile in adobo
1 -2 garlic clove
1 lime, juice of
lime zest

Steps:

  • Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly.
  • Notes:.
  • This is a recipe that really flexes to personal taste.
  • Add a little zest unless you like a lot - then add more.
  • Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.

Nutrition Facts : Calories 468.5, Fat 45.5, SaturatedFat 26.5, Cholesterol 119.6, Sodium 185.8, Carbohydrate 14.7, Fiber 1.9, Sugar 9.2, Protein 5.4

PORK AND CORN TACOS WITH CILANTRO-LIME CREMA



Pork and Corn Tacos with Cilantro-Lime Crema image

This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.

Provided by vpecchia

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Tacos

Time 1h

Yield 8

Number Of Ingredients 25

1 medium lime
2 medium shallots, thinly sliced
1 medium jalapeno pepper, thinly sliced, or to taste
½ teaspoon white sugar
¼ teaspoon salt
½ cup sour cream
½ medium lime, juiced
2 tablespoons finely chopped fresh cilantro
½ teaspoon ancho chile powder
1 teaspoon water, or as needed
1 (16 ounce) package frozen corn kernels
1 tablespoon olive oil
1 teaspoon ancho chile powder
salt and ground black pepper to taste
1 tablespoon salted butter
1 tablespoon olive oil
2 pounds ground pork
4 teaspoons ancho chile powder
4 teaspoons taco seasoning
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chicken bouillon powder
salt and ground black pepper to taste
¼ cup water
8 (6 inch) warm corn tortillas, or as needed

Steps:

  • Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
  • Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
  • Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
  • Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
  • Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
  • While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
  • Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 30.1 g, Cholesterol 83.7 mg, Fat 25.7 g, Fiber 4.3 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 319.7 mg, Sugar 3.5 g

GRILLED CHICKEN NACHOS WITH LIME CREMA



Grilled Chicken Nachos with Lime Crema image

Marinated and grilled chicken breast and a blend of Mexican cheese nachos topped with lime crema and cilantro. I created this dish to pair with Vermentino wine which is customarily served with seafood. The pair worked really well and I had many requests for the nacho recipe. I kind of just did it, so use this as a guideline and make it your own!

Provided by Sharon Dyson-Demers

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h20m

Yield 10

Number Of Ingredients 18

4 tablespoons tequila
4 tablespoons olive oil
1 lime, juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon ground cumin, or more to taste
¼ teaspoon garlic powder, or more to taste
¼ teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
2 large skinless, boneless chicken breasts, thinly sliced into cutlets
1 cup sour cream
½ cup mayonnaise
2 each limes, zested
1 lime, juiced
1 splash heavy cream, or as needed
2 (13 ounce) packages restaurant-style tortilla chips
1 (8 ounce) package shredded pepper Jack cheese
1 (8 ounce) package shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
  • Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
  • Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
  • Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
  • Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
  • Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

Nutrition Facts : Calories 787.3 calories, Carbohydrate 54.1 g, Cholesterol 87.2 mg, Fat 52.2 g, Fiber 4.7 g, Protein 26.2 g, SaturatedFat 16.8 g, Sodium 780.3 mg, Sugar 1.4 g

HONEY LIME TEQUILA SHRIMP TACOS WITH AVOCADO, PURPLE SLAW AND CHIPOTLE CREMA



Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema image

How to make Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Provided by @MakeItYours

Number Of Ingredients 22

~~ For the honey lime tequila shrimp tacos ~~
2 pounds (454 g) raw shrimps, peeled and deveined
1 teaspoon coarse sea salt
2 tablespoons raw honey
juice of 2 limes + 1 lime
1/2 cup tequila
1 medium onion, finely minced
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle (optional)
2 avocados, diced
1/2 head of red cabbage, thinly sliced
~~ For the slaw dressing ~~
1/4 cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
1 teaspoon of Dijon mustard
sea salt and pepper to taste
1/2 cup light, neutral oil, such as grapeseed
~~ For the chipotle crema ~~
1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
1 to 2 pieces of chipotle chiles in adobo sauce [canned]
~~ For assembly ~~
12 - 15 homemade or store-bought good quality yellow or white corn tortilla
a handful of cilantro, finely chopped

Steps:

  • Wash, peel, devein, and dry raw shrimps. Season with salt.
  • In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator.
  • Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
  • Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
  • Dice the avocados and squeeze juice from the remaining 1 lime.
  • Thinly slice the red cabbage using a sharp knife or a mandolin.
  • To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
  • Toss the red cabbage with the lime vinaigrette. Set aside.
  • Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
  • Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
  • To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
  • Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
  • Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

SLICED, FRIED AVOCADO WITH SPICY LIME CREMA DIPPING SAUCE



Sliced, Fried Avocado With Spicy Lime Crema Dipping Sauce image

Make and share this Sliced, Fried Avocado With Spicy Lime Crema Dipping Sauce recipe from Food.com.

Provided by Krystal-Belle

Categories     Vegetable

Time 1h5m

Yield 32 slices, approx

Number Of Ingredients 16

1 1/2 cups buttermilk
3 tablespoons hot sauce
4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces
1 1/2 cups sour cream
1/4 cup fresh lime juice
1/4 cup cilantro leaf, plus
2 tablespoons chopped cilantro leaves
1/4 cup diced red onion
1 serrano pepper, seeded and minced
1 1/2 teaspoons salt, divided
vegetable oil, for frying
1 1/2 cups fine yellow cornmeal
3 tablespoons flour
3/4 teaspoon spice essence, plus more for seasoning, recipe follows
3/4 teaspoon baking powder
lime wedge, for garnish

Steps:

  • In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.
  • In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use.
  • In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
  • Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.
  • Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence. Serve immediately with spicy lime crema and garnish with lime wedges.

LIME CREMA



Lime Crema image

Provided by Guy Fieri

Categories     condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 4

1 cup sour cream
1/4 cup heavy cream
Grated zest and juice of 1 lime
1 teaspoon kosher salt

Steps:

  • In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
  • Use at once or cover and refrigerate for up to 2 days.

CHILE RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA



Chile Relleno with Chorizo, Black Beans, Salsa Verde and Lime Crema image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

5 tomatillos
1 jalapeño, stem removed
1 onion, half sliced into rounds and the other half diced
4 cloves garlic, minced
1 small bunch cilantro, stems separated and minced and leaves coarsely chopped
Juice and zest of 3 limes
Kosher salt
2 tablespoons extra-virgin olive oil
4 links fresh chorizo, casing removed
One 15-ounce can black beans, drained and rinsed
2 cups grated pepper jack cheese
3 large eggs
4 poblano peppers
2 cups all-purpose flour
Canola oil, for frying
1/2 cup Mexican crema
2 tablespoons grated cotija cheese

Steps:

  • To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
  • Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
  • Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
  • Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
  • Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
  • Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
  • To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

CHILI-LIME SHRIMP TOSTADAS WITH AVOCADO "CREMA"



Chili-Lime Shrimp Tostadas with Avocado

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 10

1/2 cup thinly sliced red onions
1/2 cup fresh lime juice, divided
1 lb. uncooked medium shrimp, peeled, deveined
1 Tbsp. olive oil
1 Tbsp. minced garlic
1-1/2 tsp. chili powder
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 small fully ripe avocado, cut lengthwise in half, pitted and peeled
8 tostada shells (5 inch)
1/4 cup crumbled queso fresco

Steps:

  • Toss onions with 1/4 cup lime juice in small bowl. Let stand until ready to use, stirring occasionally.
  • Meanwhile, toss shrimp with oil, garlic, chili powder and 2 Tbsp. of the remaining lime juice in medium bowl; set aside. Blend cream cheese and avocados with remaining lime juice in blender until well blended.
  • Cook shrimp in medium skillet over medium-high heat 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
  • Spread tostada shells with cream cheese mixture; top with shrimp, onions and queso fresco.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g

RANCH-RUBBED CARNE ASADA TACOS WITH AVOCADO CREMA, RADISH, AND LIME



Ranch-Rubbed Carne Asada Tacos with Avocado Crema, Radish, and Lime image

Ranch-rubbed grilled steak is the star of these mouthwatering carne asada tacos served with avocado crema, radish, and lime.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 25m

Yield 4

Number Of Ingredients 9

1 ¼ pounds flank steak
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, plus more for seasoning crema
Freshly ground black pepper, to taste
½ (8 ounce) container sour cream
1 avocado, pitted and peeled
1 tablespoon lime juice
8 tortillas, warmed
4 small radishes, sliced thinly
Lime wedges

Steps:

  • Preheat a grill or pan over medium-high heat.
  • Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
  • Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
  • Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

Nutrition Facts : Calories 424 calories, Carbohydrate 36.4 g, Cholesterol 56.5 mg, Fat 23 g, Fiber 8.6 g, Protein 22.8 g, SaturatedFat 8.5 g, Sodium 101.6 mg, Sugar 2.1 g

ROASTED TACO-SEASONED CHICKEN WITH LIME CREMA



Roasted Taco-Seasoned Chicken with Lime Crema image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

3 1/2 pounds bone-in chicken parts, breasts cut in half, if using
1 red onion, cut into 8 wedges
One 1.25-ounce package taco seasoning
1 tablespoon vegetable oil
1/3 cup Mexican crema or sour cream
3 tablespoons fresh lime juice plus 1 teaspoon finely grated zest
2 tablespoons finely chopped fresh cilantro, plus sprigs for garnish
Kosher salt

Steps:

  • Put the chicken and onion in a large bowl and sprinkle with the taco seasoning. Drizzle with the oil and toss well to coat. Cover with plastic and refrigerate for at least 2 hours and up to overnight.
  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with 2 layers of foil.
  • Arrange the chicken and onions on the prepared baking sheet in a single layer, skin-side up. Roast until the skin is crisp and the chicken is just cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 45 minutes.
  • While the chicken cooks, stir the crema together with the lime juice and zest and cilantro. Season with salt.
  • Arrange the chicken and onions on a serving platter and garnish with the cilantro sprigs. Serve with the lime crema on the side.

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