#tangylime

These Bacon Wrapped Sriracha Lime Chicken Bites are a great holiday appetizer because they have the delicious flavors of spicy Sriracha, tangy lime, crispy bacon, and soft chicken. They're simple to make and will wow your guests!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup sriracha sauce. 2 tablespoons lime juice. 1 teaspoon garlic powder. Salt and pepper to taste. 12 slices of bacon, cut into halves. Toothpicks, for securing.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix sriracha sauce, lime juice, garlic powder, salt, and pepper. Add chicken pieces to the bowl and toss until coated evenly. Take each chicken piece and wrap it with a half-slice of bacon. Secure with a toothpick. Place the bacon-wrapped chicken bites on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the bacon is crispy and the chicken is cooked through. Remove from the oven and let cool slightly before serving. Serve warm as a delicious holiday appetizer!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Loaded Guacamole is a party favorite that's packed with flavor and textures. Creamy avocado, zesty lime, and fresh veggies are topped with cheese, bacon, and sour cream for the ultimate dip!

Ingredients: 4 ripe avocados, peeled, pitted, and mashed. 1/2 red onion, finely diced. 2 cloves garlic, minced. 1 jalapeo, seeds and ribs removed, minced. 2 tomatoes, diced. 1/4 cup fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 cup cooked and crumbled bacon. 1/2 cup diced red bell pepper. 1/2 cup sliced black olives. 1/2 cup sour cream. 1/4 cup sliced green onions. Tortilla chips for serving.

Instructions: Mash the avocados and add the diced red onion, minced garlic, minced jalapeo, diced tomatoes, chopped cilantro, and lime juice. Mix everything together in a large bowl. Add salt and pepper to taste in the guacamole. Make sure to mix the ingredients together well. Move the guacamole to a dish or platter for serving. Spread the cheddar cheese shreds out evenly on top of the guacamole. Break up the bacon and put it on top of the cheese. Then add the diced red bell pepper and black olives. Add the sour cream to the guacamole that has been loaded up, and then top it with sliced green onions. Serve right away with tortilla chips to dip.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in these delightful Mini Key Lime Pie Tarts, with a zesty lime filling nestled in a buttery graham cracker crust. These bite-sized treats are perfect for any occasion, bringing a burst of citrusy flavor in every bite.

Ingredients: 1 cup graham cracker crumbs. 3 tablespoons melted butter. 1/4 cup granulated sugar. 1 can sweetened condensed milk. 1/2 cup key lime juice. 1 tablespoon lime zest. 2 egg yolks. Whipped cream for topping optional. Lime slices for garnish optional.

Instructions: Warm the oven up to 175F 350C. Put graham cracker crumbs, melted butter, and sugar in a bowl and mix them together well. Cover the bottom and sides of the mini tart pans evenly with the mixture by pressing it down firmly. For 8 to 10 minutes, or until just barely golden, bake the crusts. Take it out of the oven and let it cool down. Mix the egg yolks, key lime juice, lime zest, and sweetened condensed milk in a different bowl until the mixture is smooth. Put the lime filling into the tart shells that have been left to cool. After that, bake for 8 to 10 minutes more, or until the filling is set. Take out of the oven and let cool all the way down. Put it in the fridge for at least an hour to cool down. If you want, you can add whipped cream and lime slices on top before serving. Have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

This Vegan BBQ Picnic Salad is a refreshing and satisfying dish perfect for any outdoor gathering. Packed with protein-rich quinoa, black beans, and fresh veggies, it's bursting with flavor and nutrients. The zesty lime dressing adds a tangy kick, while the creamy avocado lends a luxurious texture. Whether you're hosting a barbecue or heading to a picnic, this salad is sure to be a crowd-pleaser!

Ingredients: 1 cup quinoa, cooked. 1 cup black beans, drained and rinsed. 1 cup corn kernels, cooked. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Get the black beans, corn, red bell pepper, red onion, and cilantro ready. Put them all in a large bowl. Mix the cumin, salt, pepper, lime juice, and olive oil in a small bowl with a whisk. The dressing should be poured over the quinoa mixture, and it should be gently mixed to cover everything. The diced avocado should be added slowly. Put it in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Crab & Avocado Tacos are a tasty and refreshing change from regular tacos. Together, soft lump crab meat, creamy avocado, and tangy lime juice make a tasty filling that is great for putting inside warm corn tortillas. Jalapeos add a little heat, and cilantro adds a fresh taste. These tacos are sure to impress!

Ingredients: 1 lb lump crab meat. 2 ripe avocados, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 jalapeo, seeded and finely chopped. 1 lime, juiced. Salt and pepper to taste. 8 small corn tortillas. 1/2 cup shredded cabbage optional, for topping. Hot sauce optional, for topping.

Instructions: In a large bowl, gently mix together crab meat, diced avocados, red onion, cilantro, jalapeo, and lime juice. Season the mixture with salt and pepper to taste. Warm the corn tortillas in a dry skillet over medium heat until they're soft and pliable, about 1-2 minutes per side. Fill each tortilla with the crab and avocado mixture. Top with shredded cabbage if desired and drizzle with hot sauce for an extra kick. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

The ripe avocados, fresh vegetables, and tangy lime juice in this Holy Guacamole Dip make it taste great and look bright. You can dip chips in it or put it on tacos and sandwiches.

Ingredients: 2 ripe avocados, mashed. 1 small red onion, finely diced. 1 tomato, diced. 1/4 cup cilantro, chopped. 1 jalapeno, seeded and finely diced. 2 cloves garlic, minced. Juice of 1 lime. Salt and pepper to taste.

Instructions: Put mashed avocados, diced red onion, diced tomato, chopped cilantro, diced jalapeno, minced garlic, and lime juice in a bowl. Add pepper and salt to taste. Mix the ingredients together well until they are all evenly mixed in. You can serve it right away or put it in the fridge for 30 minutes to let the flavors mix. If you want, you can add more cilantro or lime slices as a garnish.

Prep Time: 15 minutes

Cook Time: 0 minutes