100 Lime Recipes

This small fruit is prized for its intense acidicty. The juice and zest of limes is amazingly fragrant in foods and cocktails alike. Go on, add an irresistible citrus flavor to your meal—it's so good, it's addictive!

First, dessert you can enjoy all year long. This lightened pie keeps the tang and graham goodness of the traditional dessert but with a lot less calories and fat.

This versatile marinade works well with several types of dishes, especially flaky, white fish like tilapia. Round out the meal with a cool side of green beans tossed with cilantro and lime.

A sweet-tangy-spicy glaze of Asian pantry staples caramelizes beautifully under the broiler. To complete the meal, serve with jasmine rice tossed with sliced green onions and lime rind strips.

Ideal for a hostess gift, potluck party or afternoon snack, this gourmet cookie combination will have you reaching for one more.

Fajitas can be a little boring, don't you think? But not when they're topped with these lime-softened jalapeños. If you like a big burst of lime, drain but don't rinse the chiles before garnishing. Placing the steak briefly in the freezer firms it up, making it easier to slice thinly.

Bananas, coconut flakes, and macadamias make these crunchy wheat-and-barley nuggets with 49g whole grains a little nutty and a little sweet.

Reward yourself for a day of smart and healthy choices with this irresistable sweet-and-sour shiner. 

Sambal oelek is a condiment you'll be happy to have on hand. Made by grinding together chiles, vinegar or lime, a touch of sugar, and salt, it's great in marinades and salad dressings, or it can add heat and complexity to a fruity mango salsa.

Freeze, unmold, and slurp away—you won't regret it!

One of the few vegetables kids will eat is broccoli, so find new ways to use it. Here, you can cook broccoli florets the way your kids like it, and then shave the stalk into a slaw for you.

Go easy—too much Key Lime juice can curdle custards and cream. Luckily the tart, tangy juice is so bold that a little goes a long way.

Jalapeño adds a subtle kick while cilantro brings grassy, herbal notes to the classic summertime sipper. Adults might like to turn this into a cocktail recipe and stir in a little tequila.

To save time, you could also cook the pumpkin seeds in a skillet directly on the grill.

If you can’t find fresh tomatillos, substitute canned whole tomatillos and use less salt. Grilled lime wedges are a zesty garnish.

Ready-to-cook bags of haricot verts cut down on your prep time. Simple and flavorful, this side goes great with grilled salmon.

Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice perks up earthy cabbage. We're not kidding. This bold, interesting side dish is ready in just five minutes—what's not to love?

Coconut flakes combine deliciously with sweet butternut squash, while also complementing a splash of tart lime and a dash of fiery red chile.

Look for kaffir lime leaves at Asian markets, or substitute a teaspoon of grated lime rind. Shrimp paste is also available at Asian markets and freezes well. The homemade curry paste is worth making: It offers the best flavor and is much lower in sodium than commercial pastes.

With flavors reminiscent of a falafel, these pita sandwiches take less work, are tasty with lots of texture, and an easy weeknight meal to put together.

This beefy pie delivers all the zingy flavors of a street taco: tangy lime, pungent onion, fragrant cilantro, and smoky, spicy chiles. The three-cheese blend offers extra meltiness.
 

This cocktail plays with the notion of a beer cocktail and refines it. Lime and cucumber give this innovative cocktail a refreshing, subtle edge.

This Latin-accented side is studded with guacamole components: jalapeño, cilantro, white onion, lime, and avocado. It’s a three-bean salad with a reason to be—spicy, creamy, beany.

Slather a bit of this banging sauce to your burger for added zing.

The Negroni is one of the great cocktails, and it's simple: equal parts gin, sweet vermouth, and the bittersweet Italian aperitivo Campari. This cocktail, a twist on that classic, aims to provide an easy introduction to Campari. Cranberry-infused gin complements Campari's bitter bite, which is smoothed out by the lime, sugar, and fruity prosecco. Roll the soaked cranberries in sugar and skewer on cocktail picks for a pretty garnish.

Before pasteurized egg whites were widely available, meringues were made with raw egg whites, which required extended baking to reach the recommended safe temperature. A common result was a watery meringue. Using a pasteurized product reduces the baking time to just long enough for the meringue to become a beautiful golden brown.

Look for bagged baby peppers at most supermarkets–no need to peel the skins after roasting. Use fresh salsa found in the produce section or your favorite jarred salsa.

Say hello to this speedy sweet potato side that'll complete your fall meals. Feel free to try one of our other variations: Maple Bacon or Parmesan-Sage.

A gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart. The lime in the yogurt mixture will intensify over time—combine just before serving.

We know cucumbers are cool, and sweet shaved ice is the quintessential summer refreshment. Together, the two make an ideal treat from the garden.

In this fruit salad, sugar, lime, and gin soften and preserve berries while extracting their natural juices to become a syrupy sauce.

These tostadas are inspired by classic taco night toppers and sides. Our version amps up the spice while keeping sodium numbers in check.

You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.

Cut-up frozen fruit is the trick for lightning-quick sorbet. Banana gives the sorbet that rich, creamy soft-serve texture. If you wish to make ahead, freeze in an airtight container and defrost in 30-second intervals in the microwave (30% power) until soft enough to scoop (about 1½ minutes total). Serve in chilled bowls to keep it frosty.

Quick and easy to make in just three simple steps, this chicken main and cucumber salad side will soon become a weeknight family favorite. The chipotle chile lends a smoky kick to the chicken and plays well with the raspberry jam and lime juice, while the Cucumber Salad tones down that heat from the chipotles.

Fresh Indian salads don't use oil–there's plenty in the cooked dishes. This salad is meant to be fresh, clean, and a little astringent.

Use an electric juicer to juice celery, pears, apple, cilantro stems, serrano chile, lemon, and lime to make this fresh and fruity juice. 

For convenience, you can make the tomatoes and fritters in advance, then reheat them to serve. Reheating the fritters in an oven or toaster oven will keep them from being soggy.

Granita, a frozen treat similar to sorbet, is a perfect light snack or palate cleanser in between courses. Here, ground red pepper kicks sweet mango up a notch, while lime juice balances the flavors. 

Roasting the vegetables gives our ranchero sauce intensely rich flavor in just 10 minutes. Be sure to use plum tomatoes, which are meaty and not overly juicy—this will ensure a thick sauce that won't make the burrito soggy.

Sweetened chili sauce is found in Asian markets, and it is often served alongside egg rolls. A similar condiment available in most grocery stores is called Thai sweet red chile dipping sauce. Serve this chicken with white rice.

This recipe first appeared on the cover of our September 2003 issue. Four years later, it was named one of the 20 best recipes in our magazine's history for the 20th anniversary issue of Cooking Light.

The brine-cooked lime brings a salty-tart flavor to this dish. Kalamata olives also add a briny note. Serve with grilled tofu steaks.

Combine ripe blackberries, simple syrup, Grand Marnier, and fresh lime juice for a perfectly puckering and sweet margarita. Carefully strain out berry seeds to enjoy the incredible color and flavor. Your guests will toast you for this one.

Billowy meringue crowns a sunny citrus filling in a pie with about one-fourth the fat of classic versions. Vastly lighter but with that crucial balance of lime and sweetness. Best enjoyed the day it’s made.

This dish involves braising chunks of pork, sautéing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti-Malice, a Haitian condiment, is named for a trickster in voodoo mythology. It's a piquant, sour sauce, a foil to the sweeter pork. For the most authentic taste, serve with rice and pan-fried plantains.

In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.

Lean, thinly sliced pork tenderloin benefits from the richness of the creamy avocado-mango salsa in these tacos. Crunchy sliced cabbage and radish are a nice touch as well.

This piquant herb sauce gets depth from anchovies and brightness from lime juice. To tone down the contrast, start by using less of each and taste and add as you go. If your grill is large enough, you can cook the vegetables and chicken all at once. Serve with a scoop of brown rice, and you're all set.

This simple pork taco recipe highlights traditional Mexican ingredients like cilantro, lime, and chipotle chiles. Cook the corn tortillas over an open gas flame or in a grill pan for chargrilled flavor.

Quick-broiled chicken kebabs with mango, honey, lime, and a pinch of chili powder makes an ideal tropical-inspired meal when you aren’t up for outdoor grilling. Pair with your favorite whole grain or a simple green salad to complete the meal.

Paired with peppery ginger, the anise flavor of Thai basil gives you a highly refreshing summer sipper. Look for kaffir lime leaves at Asian markets. If kaffir leaves are unavailable, simply omit. This recipe will also work nicely with fresh mint or cilantro sprigs instead of Thai basil.

This hummus recipe has a southwestern kick that everyone will love. We recommend serving with pita chips but you can also serve with assorted crudités.

Pimenton, used in the marinade, is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.

The best part of this dinner? Leftovers, of course. Make a tasty wrap with remaining quinoa: Spread hummus over a whole-grain flatbread. Top with spinach, sliced bell pepper, quinoa, and feta; roll up.

The flavors point South in this summertime refresher: peaches getting happy with bourbon. Freeze fresh peach and lime slices on a parchment-lined pan, and drop a few into your drink for a frosty garnish.

If you don't have lime basil, substitute any fresh basil plus 1/2 teaspoon grated lime rind. Plums will also work in place of pluots.

Fresh lime zest and coarse sea salt mimic the flavors of a margarita in this treat that kids and adults will love.

This citrusy take on coleslaw is fresh and pleasantly spicy, an ideal side dish or burger or brat topping. Leave the seeds in more peppers for added fire, or seed all of them for a milder dish.

This refreshing salad gets its flavor from an oil-free, boldly seasoned dressing. Thai basil has a purple hue on its stems and a licorice flavor.

Scents of chipotle, lime, garlic, and spices waft through the house as this pork slow cooks in the oven. The results are tender, juicy, fall-of-the-bone meat that retains a smoky heat thanks to the chipotle chiles. It's perfect by itself with rice, for sandwiches, tacos, or as a topping for baked potatoes.

Juicy-crisp watermelon chunks turn extra-refreshing with a cold topping of slushy cucumber-lime granita. If you have access to both, use red and yellow watermelon.

Horseradish-y heat from wasabi (a classic Japanese flavoring), fused with a pleasant tang from sour cream and lime makes a great sauce. Try with: Grilled or roasted beef, chicken, or pork; sautéed or grilled shrimp; baked potato; raw veggies.

This rustic campfire classic is stuffed with dill and lime and grilled over direct heat to create a mouth-watering culinary experience.

Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.
 

Pineapple, orange, and cranberry juice unite with a splash of tonic for a refreshing summer drink. Dress up each serving with slices of lime, orange, and carambola (also known as starfruit).

Briny feta cheese and tangy lime juice make great partners for sweet watermelon.

To make ahead, prepare through step 2, cool slightly, and chill. Let stand at room temperature for 30 minutes, and proceed with step 3. Don't let the ingredients intimidate you; the incredible taste of this brisket is a direct result of the various herbs and aromatics that truly bring this dish to life. Like any good brisket, this low heat and long cook time yield incredibly tender, melt-in-your-mouth brisket that's a great main dish for your next holiday party.

If you haven’t tried skirt steak, prepare to have your world rocked. It’s one of the richest, beefiest cuts. When you have a very long piece of steak, it’s OK to cut it into smaller pieces so they’ll fit in the pan; just be sure to slice against the grain once it’s cooked.

The late-harvest version of the wine has a higher sugar content than standard riesling. Fresh lime juice offsets the sweetness in our refreshing dessert. Use a combination of any fresh berries you have on hand, including strawberries.