#zestykick

The Spiced Mayo and Avocado Salsa on these Grilled Chicken Tacos are a tasty and filling meal. The spicy and creamy mayo goes great with the smoky grilled chicken, and the fresh avocado salsa gives it a zesty kick. People love taco night!

Ingredients: 1 pound boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 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 diced cucumber. 1 avocado, diced. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper. Juice of 1 lime.

Instructions: Warm up the grill over medium-high heat. Put chili powder, cumin, salt, and pepper in a small bowl. Add the olive oil and mix them together. Use this to brush on the chicken breasts. It's done when the internal temperature reaches 165F 74C and the chicken is no longer pink. Grill the chicken for about 6 to 8 minutes on each side. Take it off the grill and let it rest for a few minutes. Then cut it into strips. Warm the flour tortillas on the grill for about 30 seconds on each side, or until they are warm all the way through, while the chicken cooks. Cut up tomatoes, red onion, cucumber, avocado, and cilantro, and put them in a separate bowl. This is how you make avocado salsa. Mix the spiced mayo with paprika, garlic powder, cayenne pepper, and lime juice in a different small bowl. To put the tacos together, put some spiced mayo on each warm tortilla, then a bunch of shredded lettuce, some grilled chicken slices, and a big scoop of avocado salsa. Serve the Grilled Chicken Tacos right away with Avocado Salsa and Spiced Mayo. If you want, you can add more cilantro on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Potluck Pasta Salad with Dijon Vinaigrette is a delightful and colorful dish that's perfect for picnics, potlucks, or as a side dish for any meal. The tangy Dijon vinaigrette adds a zesty kick to the fresh vegetables and pasta, making it a crowd-pleaser.

Ingredients: 8 oz rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/2 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled.

Instructions: Follow the directions on the package to cook the rotini pasta until it is al dente. Run cold water over the drain and rinse. Boil the pasta and put it in a large salad bowl. Add the cucumber, cherry tomatoes, red bell pepper, red onion, black olives, and fresh parsley. Put the Dijon vinaigrette ingredients see below in a small bowl and mix them together with a whisk. Pour the Dijon vinaigrette over the salad and toss it around so that everything is covered. On top of the salad, crumble some feta cheese. Put the salad in the fridge for at least 30 minutes so that the flavors can mix. Give the salad one last toss before serving, and if you want, top it with more fresh parsley. Have fun with your Dijon vinaigrette pasta salad at the potluck!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Mustard Roasted Potatoes are a flavorful and easy BBQ side dish. The combination of Dijon mustard, garlic, and thyme adds a zesty kick to perfectly roasted baby potatoes.

Ingredients: 2 lbs baby potatoes, halved. 3 tbsp olive oil. 2 tbsp Dijon mustard. 2 cloves garlic, minced. 1 tsp dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Set your grill on medium-high heat. Cut the baby potatoes in half and put them in a large bowl. Add the olive oil, Dijon mustard, minced garlic, dried thyme, salt, and pepper. Toss the potatoes so that they are all covered. Cover the grill grates with a big piece of heavy-duty foil. Spread the potatoes out in a single layer on the foil after they have been seasoned. To make a packet, fold the foil over the potatoes. Seal the edges well. For 20 to 25 minutes, or until the potatoes are soft, grill the packet over medium-high heat, shaking it every now and then to make sure it cooks evenly. Carefully cut the foil package open so that any steam can escape. To get a golden crust, grill the potatoes without the lid off for 5 more minutes. Take the potatoes off the grill and put them in a serving dish. Add chopped fresh parsley as a garnish. Enjoy your tasty Mustard Roasted Potatoes while they're still hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

This white BBQ sauce is great for grilling chicken because it is tangy and creamy. Its unique flavor, which includes horseradish, vinegar, and lemon juice, gives your barbecue a zesty kick.

Ingredients: 1 cup mayonnaise. 1/4 cup white vinegar. 2 tablespoons lemon juice. 2 tablespoons horseradish. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1/4 teaspoon cayenne pepper.

Instructions: To make the sauce smooth, mix the horseradish, white vinegar, lemon juice, and Worcestershire sauce in a bowl with a whisk. Salt, black pepper, cayenne pepper, and onion powder should all be added. Mix everything together well. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Put chicken in this sauce before grilling or use it as a dip for chicken at the barbecue.

Prep Time: 10 minutes

Cook Time: 0 minutes

You can eat this Carrot Lentil Cilantro Salad with Lime as a light meal or as a side dish. It's healthy and tastes great. It tastes great and has a great crunch from the lentils, carrots, and cilantro. The lime dressing gives it a zesty kick.

Ingredients: 1 cup cooked lentils. 2 cups grated carrots. 1/2 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Put the cooked lentils, grated carrots, and chopped cilantro in a large bowl. To make the dressing, mix the honey, olive oil, lime juice, salt, and pepper in a separate small bowl. Toss the lentil and carrot mix well with the dressing after adding it. The salad should be put in the fridge for at least 30 minutes so that the flavors can mix. If you want, you can serve it cold and top it with more cilantro.

Prep Time: 15 minutes

Cook Time: 0 minutes