Tequila Lime Dressing Recipes

KICK UP YOUR SALAD WITH TEQUILA LIME DRESSING

Steps:

• In a food processor add lime juice, honey and tequila. Pulse to combine. Add cilantro and process until smooth. Set the food processor to lowest setting and slowly add the olive oil. Season to taste with salt and pepper.

TEQUILA LIME SAUCE

Steps:

• Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
• Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
• Combine all ingredients thoroughly.

TEQUILA LIME DRESSING

Steps:

• Whisk all ingredients together well in a small bowl.
• Serve over crisp, fresh greens of your choice.

TEQUILA-LIME CHICKEN WITH CILANTRO DRESSING

Steps:

• If using wooden skewers, soak in water for at least an hour.
• In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
• Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
• Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
• Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
• When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
• Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.

TEQUILA LIME CURD

Steps:

• Whisk together sugar and cornstarch in a medium saucepan; add egg yolks, lime zest and juice, butter and salt and whisk to combine. Bring to a simmer over medium heat, whisking constantly, until thickened, about 5 minutes. Strain curd through a fine mesh sieve into a bowl. Stir in tequila and Cointreau, if using. Press plastic wrap directly onto surface to keep a skin from forming. Refrigerate 1 hour.

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING

Steps:

• Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

RESTAURANT-STYLE TEQUILA LIME CHICKEN

Steps:

• Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
• Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
• Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
• Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

TEQUILA-LIME FRUIT SALAD

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila., In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat.

TEQUILA LIME SEASONING MIX RECIPE - (3.9/5)

Steps:

• Combine all ingredients. This is enough for 1-1.5 lb meat, basically a 1 time use amount. Feel free to make a larger batch and keep it in the fridge. Because of the zest, it will not keep for more than about 10 days in the fridge.

TEQUILA SLAW WITH LIME AND CILANTRO

Steps:

• Combine first 5 ingredients in a large bowl. Add remaining ingredients and toss.

TEQUILA FRUIT DIP AND DRESSING

Steps:

• Stir together the sour cream, tequila, lime juice, and sugar in a small serving bowl.