Cilantro Lime Rice

I adore Mexican Food. Tacos are my love language. And when I make my Pulled Pork Tacos, Lime Garlic Chicken Tacos or Caramelized Veggie Quesadillas my go-to side dish is Cilantro Lime Rice!
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Cilantro Lime Rice #cilantrolimerice #mexicansidedish #mexicanrice

So Incredibly Easy!

Just cook to package instructions and then add chopped cilantro, lime juice and sea salt!

Cilantro Lime Rice
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

An easy Mexican side dish made in the time it takes to cook rice!

Course: Side Dish
Cuisine: Mexican
Keyword: cilantro lime rice, easy side dish recipe, mxican food
Servings: 4 servings
Ingredients
  • 1 cup white rice cooked to package instructions
  • 1/4 cup chopped cilantro
  • zest and juice one lime
Instructions
  1. cooked rice to package instructions (definitely use salted water)

  2. when rice is done cooking, add zest, juice and cilantro, stir and serve

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Easy Garlic Lime Chicken Tacos with Lime Crema

Tacos. I can’t think of anyone who doesn’t love them. And these Easy Garlic Lime Chicken Tacos with Lime Crema are as easy to make as they are to love!
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Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Tortillas:

No need to dirty a pan, we simply cook the freshest corn tortillas we can find right on the burner flame! Not only does it warm them up but it gives them those lovely charred edges.

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Chicken:

Because we here at The Organic Kitchen like to make life easier, we offer this recipe using rotisserie chicken. But if you love to roast your own, you can double the recipe for our spicy lime chicken and use that, either way, you are going to toss that tender chicken in fresh lime juice, garlic and jalapeño for a fabulous taco filling!

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Add Ons and Lime Crema:

Because this chicken is so flavorful, we keep the toppings fairly simple: avocado, Cotija cheese, and tomatoes. The final flavor flourish is the lime crema! Sour cream, mixed with lime juice and zest…yup, that’s it. So easy but adds a touch of creamy lime to each taco!

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

 

The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema

What you need: a good pan and as always, a fabulous knife!

5 from 7 votes
Easy Lime Garlic Chicken Tacos with Lime Crema
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Easy tacos made using rotisserie chicken tossed in fresh herbs and spices! If you would rather roast your own chicken, see my link above for spicy lime chicken.

Course: dinner
Cuisine: Mexican
Keyword: cinco de mayo, easy dinner recipe, easy lunch recipe
Servings: 12 tacos
Author: Linda Spiker
Ingredients
For Lime Crema:
  • 1/2 cup crema or sour cream
  • juice and zest of half a small lime
  • pinch of sea salt and freshly ground pepper
For Tacos:
  • 2 large ripe avocados, peeled and diced or sliced
  • 16 cherry tomatoes, cut in half or quartered
  • 4 limes, two for juice and two for garnish
  • juice of one lemon
  • 1-2 tablespoons minced jalapeno pepper, depending on how hot you like it!
  • 2 cloves garlic, peeled and minced finely
  • 6 cups sliced rotisserie chicken, or use my spicy lime chicken linked above
  • 2-3 tablespoons olive oil
  • Sea salt and freshly ground pepper to taste
  • 12 corn tortillas
  • 6 oz Cotija cheese
  • 4 tablespoons chopped cilantro for garnish
Instructions
For crema:
  1. In a small bowl whisk together sour cream or crema, lime juice, zest, sea salt and pepper, set aside

For Tacos:
  1. Prep tomatoes and avocado, set aside. Crumble Cotija cheese.

  2. Juice lemon and two limes, whisk with jalapeno and garlic, set aside

  3. Quarter remaining limes for garnish

  4. Slice chicken

  5. Place a pan on medium heat, add olive oil. When oil is hot add chicken and cook, gently stirring here and there until heated through

  6. While chicken cooks, heat tortillas on other cooktop burners, using tongs to turn

  7. When chicken is heated through, toss with prepared lemon/lime juice and herbs, season with sea salt and pepper

  8. Fill tortillas with chicken, avocado, tomato, cotija cheese, garnish with crema and cilantro and serve!

 

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Easy Mango Salsa!

Mangos are in season! You know why? Because mangos are always in season here in the United States. We’re lucky to have access to many different varieties of mangos, and because they each have their own unique seasons, we can enjoy mangos and this Easy Mango Salsa all year long.
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Easy Mango Salsa! #mangosalsa #whole30 #paleo #fruitsalsa

Mango Tips:

1. Ripe mangos should be firm but have a little ‘give’ when lightly pressed, like a ripe but firm avocado. Keep unripe mangos on the counter at room temperature. Mangos shouldn’t be refrigerated before they are ripe.
2. Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.
3.To speed up ripening process, place mangos in a paper bag  and roll the bag closed.
4.Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
5. Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.
Easy Mango Salsa! #mangosalsa #whole30 #paleo #fruitsalsa

THE SALSA!:

If you are able, make this salsa the morning of the day you plan on serving it. That gives the  flavors need a chance to meld…but if you forget to plan ahead, no worries! It will still be delicious served right away.

Easy Mango Salsa! #mangosalsa #whole30 #paleo #fruitsalsa

LEARN TO WORK WITH CHILI PEPPERS!

This salsa does contain Serrano chilis. Chili peppers are hot little thangs so you’re going to want to know how to handle them safely, luckily I can help you with that! Click to learn How to Handle a Hot Chili Pepper.

Easy Mango Salsa! #mangosalsa #whole30 #paleo #fruitsalsa

Serving Suggestions:

We love this sweet and spicy mango salsa on fish, like this tropical salmon….

Easy Mango Salsa! #mangosalsa #whole30 #paleo #fruitsalsa

…and we love it on our Spicy Lime Chicken

Easy Mango Salsa! #mangosalsa #whole30 #paleo #fruitsalsa

…or our pulled pork tacos. Of course this salsa is great on plain old tortilla chips too!

Easy Mango Salsa! #mangosalsa #whole30 #paleo #fruitsalsa

The Recipe: Easy Mango Salsa!

What you need: a good knife! Click to learn How to Handle a Hot Chili Pepper.

5 from 17 votes
Mango Salsa
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Sweet and tangy with a blast of heat.

Course: Condiment
Cuisine: Mexican
Keyword: kid-friendly recipes, party recipe, summer recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 large mango, peeled, cored and diced
  • ¼ of a medium red onion. finely diced
  • 2 tsp cilantro, freshly chopped
  • Juice of half a lime
  • 1 serrano chili, finely minced (use as much or little as you wish)
  • ½ of a small red bell pepper, diced
  • Pinch of sea salt
Instructions
  1. Combine all ingredients except serrano chili and toss. Add serrano a 1/2 teaspoon at a time, stirring between additions until desired heat is achieved. Cover and refrigerate till serving.

 

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Easy Chunky Guacamole

Guacamole…what is there to say other than it makes just about everything taste better. Being from California, we eat guacamole like other people eat butter, we slather that stuff on everything including toast. And this Easy Chunky Guacamole is always our family favorite!
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Easy Chunky Guacamole #guacamole #whole30 #paleo #keto

Easy and Full of Healthy Fats!

An avocado a day keeps the doctor away, that is a fact. Or not, I will let you decide. But mash an avocado with a little garlic, pico de gallo, olive oil and a little sea salt and I promise no one, not even the doctor will want to stay away:)

Easy Chunky Guacamole #guacamole #whole30 #paleo #keto

How to Pick a Ripe Avocado:

Generally speaking, you want an avocado that is firm (not hard) but has a little ‘give’. But when it comes to making guacamole, avocados can be a bit softer. If you can’t wait for avocados to ripen on the counter naturally, place them in a paper bag with an apple or banana to speed up the process. Learn how to core and slice an avocado here.

Easy Chunky Guacamole #guacamole #whole30 #paleo #keto

Use Store Bought Pico de Gallo or Homemade!

This easy recipe requires nothing more than tossing chunks of ripe avocado with a little olive oil, garlic and pico de gallo. You can use store bought or my homemade version! Either way your guacamole will be a hit!

 

Serving Suggestions…

Serve with fish tacos, pulled pork tacos, butternut squash tostadas, sweet potato fries, or these caramelized veggie quesadillas!

 

The Recipe: Easy Chunky Guacamole

What you need: a good knife! Click to learn How to Handle a Hot Chili Pepper.

5 from 1 vote
Easy Chunky Guacamole
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Less is more! Keep it simple and fresh!

Course: Condiment
Cuisine: Mexican
Keyword: crowd pleaser, kid-friendly recipes
Servings: 6 servings
Author: Linda Spiiker
Ingredients
  • 3 avocados peeled and diced
  • Juice of half a lime
  • ½ cup Traditional Pico de Gallo (you can use store bought or my recipe linked above) recipe above
  • 1 ½ teaspoons chopped garlic
  • 1 teaspoon olive oil
  • ½ teaspoon Serrano chili minced (optional)
  • Sea salt to taste
Instructions
  1. Squeeze lime juice over diced avocados. Add traditional pico de gallo, garlic, oil, sea salt and gently toss.

Pulled Pork over Mexican Sweet Potato Rice-Paleo/Whole30

 

Last week I showed you How To Make Sweet Potato Rice. So it stands to reason that this week I would show you just one of many things you can do with it. So many ideas are popping into my head, but I am starting with this one: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Oh Goodness Gracious…

My love of Mexican food knows no bounds, so my first thought after coming up with sweet potato rice was “how am I going to Mexican this baby up?!” I’ll tell you how, onions, bell peppers, jalapeño chilis, and tender pulled pork that’s how!

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Instant Pot or Crock Pot, It’s All More Than Good…

You can make this pulled pork in the Instant Pot or Crock Pot. It will be tender and juicy and perfect for topping this spicy sweet potato rice. Of course, I added some greens: chopped romaine and avocado and then garnished with some pickled cabbage. But pico de gallo is a great choice too!

Paleo and Whole 30!

I know many of you watch your grain intake. After reading Grain Brain I certainly do! This is a great way to get those complex carbs without the grains. And of course it has protein and healthy fats.

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

Tips and what you need: learn to make sweet potato rice here. You will need an Instant Pot or Crock Pot. If you need a tutorial on working with hot pepper click here.

5 from 13 votes
Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

A delicious grain free, dairy free way to enjoy Mexican food! You can make this meal in the Instant Pot or Crock Pot, cooking time will vary.

Course: dinner
Cuisine: Mexican
Keyword: easy dinner recipe, Instant Pot, slow cooker recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
Pulled Pork:
  • 1 cup chicken or beef broth
  • juice of one orange
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 large yellow onion, peeled and thinly sliced
  • 1 ~ 4 pound pork shoulder, bone in or out, cut into lemon size pieces
  • 2 bay leaves
  • 1 cinnamon stick
Mexican Sweet Potato Rice:
  • Olive oil butter or ghee
  • 6 cups 'Riced' Sweet Potatoes see link in blog post above for instructions
  • 1 small red onion peeled and diced
  • 1 small red bell pepper diced
  • 1   jalapeño pepper minced (use as little or as much as you want (I use 2 teaspoons)
  • Sea salt and freshly ground pepper to taste
Toppings:
  • 4 cups chopped romaine
  • 2 avocados peeled and sliced
  • Pico de gallo, purple cabbage...whatever floats your boat
Instructions
Pork Prep:
  1. Combine all dried spices with broth and orange juice, whisk well

  2. Place onions and pork into Instant Pot or crock pot

  3. Pour broth mixture over pork and onions

  4. Add cinnamon stick and bay leaves

  5. For Crock Pot: Set crock pot on low for 8-10 hours or high for 5-6 hours. I prefer low for 10, it turns out a bit more tender. When done, remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred, discarding fat along the way. Add pork back to crock pot with remaining liquid and onions to keep warm

  6. If you want those browned crispy edges, sear in a hot pan for a few minutes!
  7. For Instant Pot: Close lid and make sure release valve is sealed.
  8. Close lid and make sure the release valve is in the sealed position. Press 'meat' option and set to 35 minutes. When meat is done allow to sit in the pot on lo for 15 more minutes, then carefully release valve with oven mitt or spoon to release pressure.

  9. Remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred pork, discarding fat along the way. Add pork back to Instant Pot to keep warm

  10. If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!
The Sweet Potato Rice:
  1. Prep all ingredients. If you need to see how to work with a hot pepper see link in blog post above.
  2. Place large pan on high heat for two minutes, When pan is very hot add olive oil, butter or ghee
  3. Add onions and bell pepper to pan and cook for 6-7 minutes, stirring occasionally (lower heat to medium if necessary
  4. Add sweet potato rice and jalapeño. Cook, stirring occasionally, for 6-7 more minutes
  5. Season with sea salt and pepper to taste
  6. Plate 'rice', top with lettuce and avocado, then pork. Add pico de gallo or purple cabbage. Enjoy!

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