#limecrema

Looking to spice up your taco Tuesday? Try these Crispy Catfish and Fresh Mango Tacos with Lime Crema for a burst of flavor and freshness.

These Easy Garlic Lime Chicken Tacos are packed with flavor and topped with a zesty Lime Crema. Perfect for a quick and delicious weeknight dinner!

Ingredients: 1 lb boneless, skinless chicken breasts. 3 cloves garlic, minced. 2 limes, juiced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup sour cream. 2 tablespoons mayonnaise. 1 lime, zested. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a bowl, combine minced garlic, lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the marinade. Cut chicken breasts into small strips and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes or longer for better flavor. While the chicken is marinating, prepare the lime crema. In a small bowl, whisk together sour cream, mayonnaise, lime zest, garlic powder, onion powder, salt, and pepper. Refrigerate until ready to use. Heat a grill or skillet over medium-high heat. Cook the marinated chicken strips for about 4-5 minutes per side, or until they are cooked through and have nice grill marks. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds on each side. To assemble the tacos, place a portion of the cooked chicken onto each tortilla. Top with shredded lettuce, diced tomatoes, red onion, and cilantro. Drizzle the lime crema over the toppings, and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

These grilled sweet potato tacos are a delicious vegetarian option with a smoky and spicy kick. The lime crema adds a refreshing contrast to the sweet potatoes, making them a perfect choice for a quick and flavorful meal.

Ingredients: 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded red cabbage. 1/2 cup crumbled feta cheese. 1/4 cup fresh cilantro leaves. 1 lime, cut into wedges.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper. Brush the sweet potato rounds with the spice mixture on both sides. Place the sweet potato rounds on the grill and cook for 3-4 minutes per side, or until they are tender and have grill marks. While the sweet potatoes are grilling, warm the corn tortillas on the grill for about 30 seconds per side. To make the lime crema, mix together the juice of one lime with 1/2 cup of sour cream in a small bowl. Once the sweet potatoes are done, assemble the tacos by placing a few sweet potato rounds on each tortilla. Top with shredded red cabbage, crumbled feta cheese, and fresh cilantro leaves. Drizzle the lime crema over the tacos and serve with lime wedges on the side. Enjoy your grilled sweet potato tacos with lime crema!

Prep Time: 15 minutes

Cook Time: 10 minutes

These grain-free salmon tacos are a healthy and delicious alternative to traditional tacos. The grilled salmon is seasoned to perfection and paired with a zesty and spicy cabbage slaw, all topped off with a creamy lime crema. Perfect for a quick weeknight dinner or a weekend gathering with friends and family.

Ingredients: 4 salmon fillets. 1 tablespoon olive oil. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 2 cups shredded green cabbage. 1/2 cup thinly sliced red onion. 1/4 cup chopped cilantro. 1 jalapeo pepper, seeded and minced. 1/4 cup mayonnaise. 2 tablespoons Greek yogurt. Juice of 2 limes. 8 grain-free taco shells or lettuce leaves.

Instructions: Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and sprinkle with paprika, cumin, salt, and pepper. Grill the salmon for about 4-5 minutes per side until cooked through and flaky. Remove from heat and set aside. In a large bowl, combine shredded cabbage, sliced red onion, chopped cilantro, and minced jalapeo pepper. Toss to mix. In a separate small bowl, whisk together mayonnaise, Greek yogurt, and lime juice to make the lime crema. Season with salt and pepper to taste. To assemble the tacos, place a grilled salmon fillet in each taco shell or lettuce leaf. Top with the spicy cabbage slaw and drizzle with lime crema. Serve immediately and enjoy your grain-free salmon tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

These salmon tacos without grains are a tasty and refreshing change from regular tacos. The soft salmon is seasoned with garlic and smoked paprika. It goes well with a tangy lime crema and a crunchy, spicy cabbage slaw. Great for a quick and healthy meal.

Ingredients: 1 lb fresh salmon fillets. 1/4 cup olive oil. 1 tsp smoked paprika. 1/2 tsp garlic powder. Salt and black pepper to taste. 2 cups shredded red cabbage. 1 jalapeo, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup mayonnaise. 2 tbsp lime juice. 1/2 cup Greek yogurt. 8 grain-free taco shells or lettuce leaves for wrapping. Lime wedges for serving.

Instructions: Preheat the oven to 400F 200C. Place the salmon fillets on a baking sheet lined with parchment paper. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush the salmon fillets with the olive oil mixture. Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through. Meanwhile, in a large bowl, combine shredded red cabbage, sliced jalapeo, and chopped cilantro. In a separate bowl, mix mayonnaise, lime juice, and Greek yogurt to make the lime crema. Once the salmon is cooked, remove it from the oven and flake it into chunks with a fork. To assemble tacos, fill each grain-free taco shell or lettuce leaf with flaked salmon, spicy cabbage slaw, and a dollop of lime crema. Serve immediately with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes