Hello and welcome to Dingus Guide! In this video we are undergoing a Trader Joe’s Chili Lime recipe overload challenge! Check out everything I made using this spice blend! Perfect for a summer BBQ menu, this seasoning can punch up the volume of your party! All recipes are below!
If you haven’t already watched our Epic Everything but the Elote Overload ( this is the second in that series and is sure to give you some inspiration to use up the rest of that jar! Be sure to subscribe to see the entire Trader Joe’s Spice Overload Series, and much more!
And maybe you’re in the mood for some dessert? Try our “Final Boss Banana Bread,” ( which features Trader Joe’s Dried Baby Bananas! It’s the final boss because it’s the last banana bread recipe you’ll ever need!
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RECIPES:
Shrimp and Scallop Ceviche:
1lb each shrimp and scallops
1c diced cucumber
1/2c finely diced red onion
Juice of 2 each of limes, lemons and oranges
1c diced tomato
1 diced avocado
2tbsp chopped cilantro
2tbsp finely diced jalapeño
1tsp Chili Lime
1/4c olive oil
*Cook shrimp in salted water and cut into three pieces each, cool in fridge. Dice scallops to similar size. Combine shrimp and scallops with cucumber, red onion, jalapeño and all fruit juices and seasonings. Refrigerate one hour. Then add remaining ingredients and refrigerate another half hour, done!
Steak and Ahi Tuna fajitas:
Ribeye
Tuna steaks
Tricolor peppers
Red and white onions
Chili Lime seasoning
Garlic and onion powder
Sea salt
Flour tortillas
*The day before, coat ribeye with a blend of equal parts of Chili Lime and other seasonings listed and refrigerate. You can also cut all veggies into strips the day before, or day of!
Half hour before cooking, take steak out of fridge and coat tuna steaks with same blend.
Grill to your desired level of done-ness. Use a grill mat for the veggies, sprinkling them with the same spice blend while cooking. Warm flour tortillas on the grill too!
Corn salsa:
Four ears fresh corn removed from cob
1.5cups diced tricolor peppers and onion
2tbsp jalapeño
2tbsp lime juice
2tbsp cilantro
4cloves grated garlic
1tsp Chili Lime
Olive oil, sea salt
*Sauté peppers, onions and jalapeño in olive oil with a sprinkle of salt until beginning to brown. Add corn, cook to desired doneness. Add garlic, cook 2mins until fragrant. Add remaining ingredients and mix! Great hot, room temp or cold!
Grilled pineapple slaw:
One bag slaw mix
2c diced grilled pineapple
1/2 red bell pepper strips
1c radishes
1/2c cilantro
1/4c olive oil
2tbsp finely diced jalapeño
2tbsp lime juice
1tbsp lemon juice
1tsp honey
1tsp Chili Lime
Sea salt, pepper to taste
*Combine all veggies in large bowl, mix. Combine all liquids in small bowl, mix. Add to veggies, toss to coat. Refrigerate half hour, toss again before serving.
Tortilla chips:
Corn tortillas (or flour, your choice)
Fine sea salt
Chili Lime seasoning
Cooking oil
*Cut tortillas to desired size and shape, fry 1-2mins in small batches in cooking oil, top with equal parts fine sea salt and Chili Lime.
Crema:
1c sour cream
2tbsp lime juice
1 tsp lime zest
1tsp Chili Lime Seasoning
*Mix it all together, boom, done!
Mango margarita:
2 cups frozen diced mango
2tbsp agave nectar
1/4c lime juice
2oz tequila
1oz triple sec
1/2tsp Chili Lime
Equal part sugar or salt and Chili Lime for glass rim
*Rim glass with lime juice and Chili Lime with sugar or salt (or both!)
Put all other ingredients in blender, blend and enjoy!
*Music by Epidemic Sound.
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