Baja Style Limeade Recipes

BAJA SAUCE FOR FISH OR SHRIMP TACOS

Baja Sauce for Fish or Shrimp Tacos image

I really like this on grilled or blackened fish tacos.

Provided by flachaz

Categories Main Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup sour cream
¼ cup mayonnaise
1 teaspoon lime juice
1 teaspoon finely chopped fresh cilantro
¾ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground ancho chile pepper

Steps:

Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g

BAJA SAUCE

Baja Sauce image

This is a tasty white sauce to use on Mexican dishes.

Provided by TEXASDOLL714

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 3h25m

Yield 8

Number Of Ingredients 8

Ingredients

¼ red bell pepper, seeded and chopped
1 jalapeno pepper, sliced
2 tablespoons diced onion
1 cup mayonnaise
1 tablespoon vinegar
¼ teaspoon cracked black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin

Steps:

Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 1.6 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 156.6 mg, Sugar 0.6 g

BAJA CHICKEN

Baja Chicken image

This is my version of a recipe that was used at our Mexican station at work. Originally it included peeled and diced tomatoes, oranges and limes. I reworked it to save labor and time.

Provided by j13jdp

Categories Chicken Thigh & Leg

Time P1DT1h

Yield 1/2 Cup, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup vegetable oil
1/4 cup orange juice
1 lime, juice of
1 lemon, juice of
1 cup tomato puree
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon jalapeno powder (if not available use crushed red pepper)
1 lb boneless chicken thighs

Steps:

mix all ingredients except chicken in a bowl.
add chicken and let marinate 24 - 48 hours.
take chicken out of marinade and place in a 9x13 baking dish.
bake uncovered in a 425 degree F oven for 30 minutes.
cover and bake at 325 degrees F for 30 more minutes.
while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
serve over rice or wrapped in a tortilla.
Alternate cooking method using a grill.
reserve 1/3 of marinade.
mix chicken into the rest of marinade.
marinate 24 - 48 hours.
cook the chicken on a grill until outside is slightly blackened.
put in a 9x13 pan
add the reserved marinade.
cover and bake at 325 degrees F for 30 minutes.
shred as described above.

Nutrition Facts : Calories 345.1, Fat 29.9, SaturatedFat 5.6, Cholesterol 63.6, Sodium 119, Carbohydrate 6.2, Fiber 0.9, Sugar 3.2, Protein 13.9

BAJA-STYLE LIMEADE

Baja-Style Limeade image

Provided by Marcela Valladolid

Categories beverage

Time 19m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 cups water
3/4 cup agave syrup, plus extra, as needed
1 tablespoon coarsely chopped fresh rosemary leaves
1 cup freshly squeezed lime juice (about 8 limes)
1/2 cup agave syrup or other natural sweetener
Ice

Steps:

In a medium saucepan bring 1 cup of water, 3/4 cup agave syrup, and rosemary to a boil over medium-high heat. Remove the pan from the heat and cool for 10 minutes. Strain the mixture into a pitcher. Add the lime juice and remaining 2 cups water. Stir and sweeten, to taste, with agave syrup. Serve in glasses filled with ice.

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