chili lime

These bright and zesty tacos feature Tajín seasoned shrimp and a simple slaw dressed with a homemade avocado dressing. 

Tajín Shrimp Tacos

avocado (0.89)

sour cream (0.12)

mayonnaise (0.40)

garlic (0.08)

cilantro (0.20)

Tbsp lime juice (0.50)

salt (0.02)

raw medium shrimp (41-60 size) (4.99)

Tbsp Tajín Clásico Seasoning (0.15)

Tbsp cooking oil (0.04)

head red cabbage (about 4 cups shredded) (0.93)

corn tortillas (1.20)

jalapeño (optional) (0.10)

Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.

Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).

Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.

If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.

Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the seasoned shrimp and sauté until the shrimp are opaque (this should only take about three minutes). If there is a lot of liquid in the bottom of the skillet, remove the shrimp and then allow the liquid to simmer until thickened. Turn off the heat and then toss the shrimp in the thickened sauce.

Just before serving, combine the shredded cabbage with about ½ cup of the avocado dressing and stir until the cabbage is evenly coated. The rest of the avocado dressing will be drizzled over the tacos.

To build the shrimp tacos, add a handful of slaw to the bottom of each tortilla then top with a few shrimp and a couple slices of jalapeño. Drizzle a little of the remaining avocado dressing over top, then enjoy!

A crispy Chili Lime Air Fryer Chicken Tenders dipped in Avocado Ranch that is family approved and yummy. This recipe is Whole30, Paleo, Keto, and Gluten-Free.

Air Fryer Crispy Chili Lime Chicken Tenders

chicken tenderloins

almond flour

eggs

Lime, juiced

tbsp Tajin Seasoning

salt (more

tsp pepper

tsp chili powder

mayo

avocado, pitted

salt

tsp dill weed

apple cider vinegar

tsp white wine vinegar

coconut milk

parsley

chives

onion powder

garlic powder

tsp black pepper

Mix the almond flour along with all the chili powder, Tajin, salt, and pepper in medium size bowl. In another bowl, add 2 large eggs and 1/2 lime, juiced and whisk together.

Coat each chicken tender in the egg mixture, followed by rolling in the almond flour mixture, and place on a plate.

Spray the air fryer basket with nonstick cooking spray or olive oil spray. Place the chicken tenders in the air fryer basket. Make sure the tenders are not touching, air will need to flow between them as they cook. You will be cooking in 2 separate batches

Spray a little of the cooking spray on top of each tender and turn the timer on for 12 minutes. Halfway through, pause cooking and flip the tenders and spray the other side with cooking spray and finish cooking. Cook until golden brown or until the internal temperature reads 175°F. Repeat this step until all tenders are cooked.

Remove from the air fryer and serve with the Avocado Ranch dressing.

Air Fryer Method

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Mix the almond flour along with all the chili powder, Tajin, salt, and pepper in medium size bowl. In another bowl, add 2 large eggs and 1/2 lime, juiced and whisk together. Coat each chicken tender in the egg mixture, followed by rolling in the almond flour mixture, and place on a baking sheet.

Bake for 12 minutes, then flip, and bake for another 12 minutes until golden brown. Remove from the oven and serve with Avocado Ranch.

Oven Method

Take 1 cup of compliant mayo and add it to a wide mouth mason jar and use your immersion blender to mix together until thick and creamy.

Serve immediately or store in the fridge for up to one day.

Avocado Ranch

This Chili Lime Vinaigrette Recipe can be used as a marinade, sauce, or salad dressing! Incredibly easy to make and so versatile!

Chili Lime Vinaigrette

olive oil

lime juice

honey

garlic

chili powder

cumin

smoked paprika

cayenne

Place olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor.

Seal and shake or blend until well combined.

Taste and re-season if necessary.

Use immediately.

Store leftovers in a sealed airtight container in the fridge for up to a week. Let come to room temperature before serving.

Fresh and zesty Easy Chili Lime Chicken Burgers (Trader Joe’s Copycat) are packed with finely chopped vegetables, lime juice, and seasonings. The southwestern flavors go perfectly in a lettuce wrap or on a salad if you want to keep this recipe keto-friendly!

Chili Lime Chicken GUAC Burgers

avocados

Tbsp Holy Guacamole

tomato diced

chicken

red pepper

green onions

Tbsp chopped cilantro

tsp minced garlic

tsp Chili Lime Spice

pepper jack cheese

In a bowl mix your avocados and holy guacamole,&amp;nbsp; Then add in the diced tomatoes.&amp;nbsp;&amp;nbsp;

Combine chicken, green onions, cilantro, garlic, and chili lime spice.&amp;nbsp;

Using hands mix until fully combined

Divide meat into 4 equal portions and form your patties.&amp;nbsp;

Spray cooking spray on a medium-high heat skillet.&amp;nbsp; Add patties and cook 3-4 mins on each side, or until fully cooked.&amp;nbsp;

Top with slices of pepper jack and cover pan with large lid to melt.&amp;nbsp;

Remove patties from pan and place on the bottom part of your bun of choice. Add your fresh made guac and put the top bun on.&amp;nbsp;

Grab yourself a MARGARITA with your Chili Lime Spice as a rim and ENJOY!

Tajin seasoning is a popular Mexican spice blend with a tantalizing chili lime flavor. Use this recipe to make it at home for better flavor!

Tajin Seasoning

tbsp chili seasoning

tbsp guajillo chile powder

tbsp ancho chili powder

lime powder ((See Note 1))

tbsp sea salt

tbsp sugar ((optional, to lessen heat))

Sea salt

chili seasoning

If using whole dried chiles, remove stems and seeds from chiles and add to a spice grinder or blender. Grind to a powder.

Transfer to a small bowl and whisk in the lime powder, salt and sugar. Mix well. Store in an airtight container for 2-3 months.

Serve sprinkled over fresh cut fruit, popcorn, steamed corn on the cob, rim a glass for Bloody Marys.

I have had it served with jicama slices in Mexico. Delicious snack.

Top 5 chili lime recipes from across the web

The most viewed chili lime recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tajín Shrimp Tacos

Air Fryer Crispy Chili Lime Chicken...

Chili Lime Vinaigrette

Tajin Seasoning

Top 5 chili lime recipes from across the web

The most viewed chili lime recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tajín Shrimp Tacos

Air Fryer Crispy Chili Lime Chicken...

Chili Lime Vinaigrette

Tajin Seasoning

The most viewed chili lime recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine