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Chipotle-Lime Salt

Chipotle-Lime Salt

Try this zesty seasoning sprinkled over watermelon or mango.


  • 1 tsp chipotle chile powder
  • 2 tablespoons flaky sea salt

Recipe Preparation

  • Toss sea salt and chile powder on a baking sheet. Finely zest limes over. Bake in a 350° oven, stirring occasionally, until lime zest is dry, about 5 minutes. Let cool.

Nutritional Content

Calories (kcal) 0Fat (g) 0Saturated Fat (g) 0Cholesterol (mg) 0Carbohydrates (g) 0Dietary Fiber (g) 0Total Sugars (g) 0Protein (g) 0Sodium (mg) 220Reviews Section

Recipe Summary

  • 1 cup all-purpose flour
  • 1 cup panko bread crumbs
  • 1 tablespoon seasoned salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • 2 eggs
  • ¼ cup oil
  • 1 pound tilapia fillets, cut into chunks
  • 24 corn tortillas
  • ½ (8 ounce) bottle ranch dressing, or to taste
  • ¼ cup hot chunky salsa
  • ½ lime, juiced
  • 1 canned chipotle chile, thinly sliced
  • 1 small head shredded cabbage, or to taste

Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.

Heat oil in a large skillet over medium-high heat.

Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.

Heat tortillas in a separate skillet over medium-low heat.

Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.

Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

  • ¼ cup lime juice (from about 2 limes)
  • 1-2 tablespoons chopped chipotles in adobo sauce (see Tip)
  • 1 tablespoon honey
  • 2 cloves garlic
  • ½ teaspoon salt
  • 1 small head cauliflower, cut into bite-size pieces
  • 1 small red onion, halved and thinly sliced
  • 2 cups cooked quinoa, cooled (see Associated Recipes)
  • 1 cup no-salt-added canned black beans, rinsed
  • ½ cup crumbled queso fresco
  • 1 cup shredded red cabbage
  • 1 medium avocado
  • 1 lime, cut into 4 wedges (Optional)

Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes set aside to cool.

Divide quinoa among 4 single-serving lidded containers (1/2 cup each). Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.

To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 1/4 cup cabbage and 1/4 avocado (sliced). Serve with a lime wedge, if desired.

Tip: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.

To make ahead: Prepare through Step 3 and refrigerate for up to 4 days. Reheat and add cabbage, avocado and lime juice (if using) just before serving.

2 starch, 1 1/2 fat, 1 1/2 vegetable, 1/2 lean protein, 1/2 medium-fat protein

Chipotle Lime Bloody Mary Mix

It's always the right time for a Bloody Mary. Whether you're recovering from a night of drinking or ready to dance on the tables at brunch, a Bloody Mary has just the right balance of feel-good flavor and party-starter potential. The best Bloody Mary mixes have big, bold flavors that can hold their own in a cocktail.

Our Chipotle Lime Bloody Mary Mix combines smoky chiles and bright citrus with red miso and Dutch cocoa for rich, rounded, complex flavor and medium-high heat. Just stir into water with a splash of Worcestershire sauce. Customize with classic or creative garnishes like celery, pickles, bacon, or mini cheeseburgers. The skewer's the limit!

Or try our Bloody Mary Ultimate Ingredient Box - comes complete with 2 bags of mix, a bottle of Worcestershire sauce, and a tin of Bloody Mary Rimming Spice.

With Spice 'n Easy, cooking is as easy as 1, 2, 3! Just open, spice and serve. Each packet includes the pre-measured spices needed to make a quick, simple and tasty recipe.

How long do you cook corn?

Tip: Corn Salsa is best with al dente corn, don’t over cook it.

Roast it in the oven or on the grill for 15 to 20 minutes in the husk or 8-10 minutes with no husk but wrapped in foil. Turn the corn every 5 minutes.

Tomatoes- Ripe, beautiful tomatoes. I prefer to use Roma tomatoes or the vine ripened tomatoes that are still on the vine in the produce section. The have a better texture than beef steak tomatoes and a sweeter flavor.

Onion- I use red onion, they are not as over powering as white or yellow. You can also use a sweet onion, if you prefer.

Jalapeño- Jalapeños are on the mild side of the chile family. You can reduce the heat a little if you remove the seeds and the veins inside the the chile. Use Serrano chiles if you would like a hotter chile.

Cilantro- People either love it or hate it. Mince the cilantro very fine and stir it in just before serving. If you really don’t care for cilantro, leave it out or substitute flat leaf parsley.

Chipotle in Adobo- Chipotle is the smoky, spicy flavor in the corn salsa. (this is an affiliate link to the brand I use).If you want heat, use the actual chipotle. Mince the chile finely and smash it into a paste then, mix it into the lime juice so that it mixes evenly. If you want flavor with little heat, use only the adobo sauce that the chile is in.

Lime- Ooh. Lime. I love adding lime for that bright, acidic flavor that makes you want more. Zest the lime before you cut it in half and juice it.

Southwest Seasonings– Chili powder (optional), cumin, paprika, salt and pepper add that Mexican/Southwest flavor.

Tip- If you want chile flavor without the smokiness of chipotle, use the chili powder instead of the chipotle in adobo.

Chipotle Lime Fish Tacos Recipe


  • 12 oz Halibut or Cod fillets
  • 8 small corn tortillas
  • 1 avocado, flesh only, sliced
  • Greenade Green Chile Sauce, for serving
  • Colonial Chile Infused Oil, as needed

For the chipotle lime dressing:

  • 3/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp cilantro, minced
  • 1 chipotle pepper in adobo sauce
  • 1 tbsp lime juice
  • 1 tbsp Colonial Chile Infused Oil
  • 1 tbsp garlic, chopped
  • 1 tbsp Cattleman’s Grill Mexicano Taco Seasoning

For the slaw:

  • 8 oz red cabbage, sliced thin
  • 4 oz broccoli stalk, grated
  • 3/4 cup yogurt dressing
  • 1/2 cup cilantro, minced
  • 1 tbsp lime juice
  • 1 tsp Reida Farm Wildflower Honey
  • Jacobsen Salt Co. Kosher Sea Salt, to taste


To make the chipotle lime dressing, place all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasonings, as needed.

Place the fish in a baking dish or food storage container. Pour 1/4 cup of the yogurt dressing over the fish and toss to coat. Place the container in the refrigerator and marinate for one hour.

To make the slaw, combine the cabbage and grated broccoli stalk with the 1/4 cup chipotle lime dressing, cilantro, lime juice and honey. Toss to coat. Taste and season with Jacobsen Salt Co. Kosher Sea Salt, to taste. Transfer to the refrigerator until serving.

Preheat your Napoleon Prestige 500 Gas Grill to 400ºF, set up with a Napoleon Cast Iron Griddle positioned over the fire box.

Remove the fish from the dressing/marinade. Wipe off excess marinade. Lightly season the filets with Cattleman’s Grill Mexicano Seasoning.

Put a couple of tablespoons of vegetable oil on the griddle. Place the fillets on the oil. Cook until seared, then flip. Continue cooking until the internal temperature reaches 140ºF.

Remove the halibut from the griddle and cover to keep warm. Warm the tortillas on the grill.

To build the Chipotle Lime Fish Tacos, flake the halibut and divide amongst the tortillas. Add to each tortilla a slice of avocado, a drizzle of Greenade Green Chile Sauce and a portion of the slaw. Top with the chipotle lime dressing.

  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon onion powder
  • 1/2 - 3/4 teaspoon ground chipotle powder (depending on heat preference)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1/2 a juicy lime, juiced
  • 1 tablespoon cornstarch
  • 4 large, fresh tilapia fillets (or other firm white fish)
  • kosher salt
  • black pepper
  • yellow corn tortillas, pan toasted*
  • Mexican Slaw, for topping


  • cotija cheese
  • guacamole or sliced avocado
  • hot sauce
  • re-fried black or pinto beans

CopyCat Chipotle Lime Rice Recipe

This CopyCat Chipotle Lime Rice Recipe is a great side with just about any meal. Since I perfected this rice today, I plan to spend my weekend figuring out the Chipotle Barbacoa Recipe to share with you early next week. There is nothing better than Chipotle Lime Rice and Barbacoa. YUM!

Are you a Chipotle Fan too? Does it break your budget? If we feed the whole family at Chipotle I can easily spend a weeks grocery budget. YIKES! Making Chipotle at home will allow us to enjoy the flavors much more frequently.

The ingredients are quite simple for this Chipotle Lime Rice Recipe. The addition of the bay leaf is what really makes the flavors spot on so be sure to not leave that ingredient off your list.

1 cup Basmati Rice
2 cup Water
1 tbsp Vegetable Oil
1 Bay Leaf
2 tsp finely chopped Cilantro
2 tbsp of Lime Juice
1/2 tsp Kosher Salt

Rinse rice until water runs clear.
Sautee rice in oil for 3 minutes over medium heat.
Add bay leaf and water and bring to a boil.
Reduce heat and simmer covered for 20 minutes or until water is absorbed.
Turn off heat and let rice sit covered for 15 minutes.
Mix salt and lime juice until salt is dissolved.
Remove bay leaf from rice.
Spread juice mixture and cilantro over rice and fluff with fork to distribute.

Creamy Chipotle Lime Salad Dressing Recipe: This Mexican Salad Dressing Recipe Can Double As a Sauce by 30Seconds Food

This creamy chipotle and lime salad dressing recipe is a bold dressing that's not afraid of those salad greens – or pasta salads, grilled chicken, shrimp or fish. You could also dip a chip in it or drizzle it over burgers.

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes


  • 3/4 cup plain yogurt
  • 1/2 cup lime juice
  • 1/4 cup vegetable oil
  • 3 tablespoons adobo sauce from 1 can chipotles in adobo sauce (here's how to save chipotles in adobo sauce for later)
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, minced

Here's how to make it:

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Salted Sweet Potato fries with Chipotle Lime Aioli-Ninja Foodi Recipe

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Save this recipe for later!

I LOVE fries! These sweet potato fries are soooo easy to make and they make such a great snack! This recipe turns the sweet goodness of the sweet potato into the perfect savory snack! Whether you are looking for a side dish with your meal or an afternoon snack, sweet potato fries are a great option! Compared to regular potatoes, sweet potatoes are the healthier option.

By following the basic recipe on how to air fry sweet potato fries in the Ninja Foodi you can adapt your seasonings and dips as you like. Once you get the cooking method down pat, the options are endless. We tried out 2 variations of sweet potato fries. This recipe, for Salted Sweet Potato fries with Chipotle Lime Aioli and another recipe for Sweet Potato Fries with Marshmallow Sauce. One is sweet and one is savory. Either way, you can&rsquot go wrong!

  • 1 lb. (0.4 kg) shrimp, shelled, deveined and tail-on
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon honey
  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon Chipotle Chili Pepper, Powder or more to taste
  • 1/4 teaspoon salt
  • 1 tablespoon chopped parsley or cilantro
  • Fresh lime wedges
  1. Rinse the shrimp with cold water, drain and pat dry with paper towels. Set aside.
  2. Heat up a skillet (cast-iron preferred) on medium heat and add the olive oil. When the oil is heated, add the garlic and saute a few times with a spatula. Add the shrimp into the skillet, stirring and cooking. Add the honey, lime juice, Chipotle Chili Pepper and salt, stir to combine well with the shrimp. Keep stirring and turning the shrimp so both sides are nicely cooked.
  3. Add the parley or cilantro, stir to combine well. Turn off the heat and serve immediately with some fresh lime wedges. Squeeze the lime juice on top of the shrimp before eating.