ORLANDO, Florida – Orlando gets quite a combo – a South Beach eatery specializing in Mexican food. Lime Fresh Mexican Grill snuggles into its new home on Lake Nona to bring its original flavors to the central Florida community.
In this Chef’s Kitchen, we have two easy recipes that can be made quickly once you have all the ingredients ready. These are called mise en place or “putting in place”.
Let’s cook!
CHICKEN TORTA
- 1 6 inch Kuban roll
- ¼ cup guacamole
- 1 chicken thigh
- 2 pieces of bacon
- ¼ cup Chihuahua and Cheddar
- 2 slices of tomatoes
- 1 handful of grated lettuce
- 2 tbsp avocado ranch
- Start by marinating the chicken, preferably overnight. Use your favorite marinade or spice mix. If you don’t have time, try marinating for at least 2 to 4 hours.
- Once the chicken is seasoned, get a nice grill and cook the chicken until completely cooked. We prefer chicken thighs.
- Crisp a few pieces of bacon in a frying pan or in the oven.
- Fresh guacamole is the best! Mash ripe avocados, freshly diced tomatoes and onions, jalapenos, coriander and lime juice together until it tastes the way you want it.
- Lime uses a mixture of cheddar and chihuahua semi-hard cheese. If you can’t find a Chihuahua, Monterey Jack cheese can be substituted.
- To make an avocado ranch, mix ripe avocados and fresh herbs with your favorite ranch dressing. At Lime we use fresh coriander and parsley.
- Start by assembling the torta. Spread fresh guacamole on the top and bottom of the bread. Distribute the remaining ingredients evenly. Toast the sandwich on a warm pan or in the oven until the cheese has melted and the bread is crispy.
SHRIMP TACO
- 1 flour tortilla
- 5 small prawns peeled and deveined
- 2 tbsp crumbled cotija cheese
- A couple of sliced red onions
- 2 tbsp sauteed fresh corn
- 1 handful of crushed kale
- 2 tbsp lime cream
- Pinch of coriander and parsley
- 1 wedge of lime
- Season the prawns with your favorite seasoning mix a few hours in advance. Fry the prawns in a pan over medium heat until the prawns are pink and cooked through.
- Fresh corn is key. Fry the corn with butter and oil in a pan over medium heat.
- For the lime cream, combine sour cream, freshly squeezed lime juice, lime zest and grated garlic.
- Heat the tortillas in a pan over medium heat and keep warm in a kitchen towel or container with a lid.
- When all the ingredients are ready, start assembling the tacos.
- Garnish with fresh herbs and lime wedges.