Chipotle Lime Dressing Recipes

CREAMY LIME CHIPOTLE DRESSING

Steps:

• Add all the Chipotle Lime Dressing ingredients to a 2-cup mason jar and shake to mix.
• Keeps well for 5-6 days in your fridge.

CHIPOTLE LIME SALAD DRESSING RECIPE BY TASTY

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Nutrition Calories: 2165 Fat: 214 grams Carbs: 74 grams Fiber: 46 grams Sugars: 46 grams Protein: 2 grams
• Enjoy!

QUINOA WITH CHIPOTLE-LIME DRESSING

Steps:

• Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
• Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
• Stir black beans, tomato, bell pepper, and avocado together in a bowl.
• Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
• Pour dressing over black bean mixture; add quinoa and toss to coat.

CREAMY CHIPOTLE-LIME DRESSING

Steps:

• Process lime juice, shallot, garlic, chipotle, sugar, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
• Add mayonnaise, sour cream, and cilantro; continue to process until smooth, about 15 seconds.
• Makes about 1 1/2 cups.
• Store in the refrigerator.

CHIPOTLE & LIME DRESSING

Steps:

• Whisk the chipotle paste, lime juice and light olive oil together. Season to taste.

CHIPOTLE-LIME VINAIGRETTE

Steps:

• Combine all ingredients, whisk and refrigerate until ready to use.

CHIPOTLE-LIME VINAIGRETTE

Steps:

• Whisk olive oil, sugar, lime juice, cumin, chipotle pepper, and garlic powder together in a bowl. Refrigerate until serving.

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

Steps:

• To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
• To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
• Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.