Cilantro Lime Tartar Sauce Recipes

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CILANTRO-LIME TARTAR SAUCE



Cilantro-Lime Tartar Sauce image

Categories     Condiment/Spread     Sauce     Citrus     Herb     No-Cook     Quick & Easy     Mayonnaise     Lime     Spring     Jalapeño     Cilantro     Capers     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons drained capers, chopped
1 tablespoon fresh lime juice, or to taste
2 teaspoons minced fresh jalapeño chile (including seeds)

Steps:

  • Stir together all sauce ingredients.

CILANTRO-LIME TARTAR SAUCE



Cilantro-Lime Tartar Sauce image

Make and share this Cilantro-Lime Tartar Sauce recipe from Food.com.

Provided by GaylaJ

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup mayonnaise
1/4 cup chopped dill pickle
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons drained capers, chopped
1 tablespoon fresh lime juice (or to taste)
2 teaspoons minced fresh jalapeno chile, including seeds

Steps:

  • Stir all ingredients together.

GARLIC LIME TARTAR SAUCE



Garlic Lime Tartar Sauce image

Make and share this Garlic Lime Tartar Sauce recipe from Food.com.

Provided by KelBel

Categories     Low Protein

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup mayonnaise
2 tablespoons lime juice
1 tablespoon dill pickle relish
1 tablespoon dried onion flakes
1 teaspoon granulated garlic
1 teaspoon dill
1/2 teaspoon salt

Steps:

  • Whisk the mayonnaise until smooth and creamy, and set aside.
  • Combine remaining ingredients and mix together until well incorporated.
  • Stir into mayonnaise, and whisk until well combined.
  • Chill for 30 minutes before using.

Nutrition Facts : Calories 121.5, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 375.2, Carbohydrate 8.8, Fiber 0.2, Sugar 2.2, Protein 0.4

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE



Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce image

Categories     Milk/Cream     Shellfish     Fry     Cornmeal     Crab     Spring     Gourmet

Yield Makes 4 (main-course) servings

Number Of Ingredients 9

2 cups well-shaken buttermilk
2 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt vegetable oil
1 cup self-rising cake flour
1 cup yellow cornmeal
Accompaniment: cilantro-lime tartar sauce

Steps:

  • Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
  • Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
  • Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  • Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

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