10 recipes
Cheddar black bean and rice salad with tomato, lime juice, and Italian dressing. A high-fiber vegetarian make-ahead lunch served over lettuce. Easy meal-prep that holds up in the fridge.
Microwave fish tacos with lime-seasoned fillets, salsa, green pepper, and cheddar in crispy shells. A quick, lighter take on Mexican fish tacos ready in 30 minutes.
Soft fish tacos with sauteed red snapper, caramelized red onions, lime juice, and fresh herbs in warm tortillas. A quick 30-minute dinner with bright, clean Mexican-inspired flavors.
Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.
Mexican-style crab and avocado cocktail with jalapeno, cilantro, tomato, garlic, and fresh lime juice. A no-cook seafood appetizer that's bright, creamy, and spicy.
Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.
Great for using up turkey left overs after a Holiday feast. The fruit, nuts and seasonings give the salad a unique flavor.
Chicken tostada salad piles a quick saute of chicken, beans, peppers, and lime over crisp lettuce, finished with cheddar, olives, and crushed tortilla chips. A 30-minute weeknight Tex-Mex bowl.
No-cook cucumber avocado salad with lime, chili pepper, and red bell pepper. Paper-thin cucumber slices with creamy avocado and a spicy citrus kick.
Melon and hearts of palm salad with honeydew, cantaloupe, and artichoke hearts dressed in a mango chutney-lime vinaigrette. An elegant, refreshing summer salad.