Chili Lime Spice Mix

Salmon Tacos aerial.JPG


Remember back in the spring when I made those roasted salmon tacos by Ina Garten?  If you missed it, I made them right before Cinco de Mayo and they were one of my best discoveries yet.  If you are looking for a simple & delicious taco recipe I hiiiighly recommend you try this one.  It was basically "love at first bite" for me and this spice mix and after dinner I started to think up what else I could use it with.



 Super Simple & flavorful Chili Lime Shrimp  Salad!

Super Simple & flavorful Chili Lime Shrimp

Salad!



Since then, I've used the rub for my Chili Lime Shrimp Salad.



 Originally vegetarian dishes. But the Chili Lime Chicken on these Burrito Bowls was delish!

Originally vegetarian dishes. But the Chili Lime Chicken on these Burrito Bowls was delish!

I have also used it on chicken, which I added to a fall vegetable salad one week and burrito bowls another.  Both recipes were from the cookbook Eat Real Food by Kathryne Taylor.






WHY DO I LOVE THIS SPICE MIX?  I LOVE THIS SPICE MIX BECAUSE:

  1. There are only 3 ingredients!

  2. These 3 ingredients happen to be items I always have in our kitchen, so that's (1) less thought and (2) less groceries to buy.

  3. It takes no time at all to prepare!


This spice mix has come to the rescue several nights already and it is guaranteed to stick around as one of my go-to simple flavorings for meats and fish to add pizzaz to even the simplest weeknight dishes.  Here's how you make it.  I hope you enjoy it and that it helps you get some deliciously simple meals on the table like it has for us!

Happy Fueling!

Taylor


CHILI LIME SPICE MIX

Chili Lime Spice Rub.JPG

By Ina Garten

INGREDIENTS:

  • 2 teaspoons chipotle chili powder

  • 1 teaspoon grated lime zest

  • 1 1/2 teaspoons of salt (or less if you prefer)

DIRECTIONS:

  1. Mix all of the ingredients together in a small bowl.

  2. Toss with shrimp, salmon, chicken or flank steak.

  3. Cook your seasoned protein of choice.

  4. Serve and enjoy!

 

NOTE:  This original recipe was for about 1.75 pounds of salmon. (to serve 6)  You could double or halve the recipe depending on how many people you are serving.  I have done both and it's turned out delicious either way!