15 Quick and Healthy Taco Recipes for a Perfect Taco Tuesday

Taco Tuesday is here, and it's time to make it easy and nutritious! "Taco Tuesday Done Right" offers quick and healthy recipes that fit seamlessly into busy weeknights, ensuring you can enjoy delicious meals without the hassle. Say goodbye to takeout and hello to fresh, homemade tacos that everyone will love!

Savory Shrimp Tacos With Avocado Lime Sauce

These shrimp tacos are a delightful twist on Taco Tuesday. Picture perfectly grilled shrimp nestled in warm corn tortillas, topped with fresh veggies and a creamy avocado lime sauce. The vibrant colors and fresh ingredients make this dish not only tasty but also visually appealing.

The shrimp are seasoned just right, bringing out their natural sweetness. Adding diced tomatoes and crisp lettuce gives a refreshing crunch. The avocado lime sauce is the star, providing a creamy, zesty finish that ties everything together.

Perfect for busy weeknights, these tacos can be whipped up in no time. They’re healthy, quick, and packed with flavor, making them a great choice for a family dinner or a casual gathering with friends.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado
• 1 tablespoon lime juice
• 1/4 cup Greek yogurt or sour cream

Instructions

1. Season the Shrimp: In a bowl, mix shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Let it marinate for about 10 minutes.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque.
3. Prepare the Sauce: In a blender, combine avocado, lime juice, and Greek yogurt. Blend until smooth and creamy. Add salt to taste.
4. Warm the Tortillas: In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
5. Assemble the Tacos: On each tortilla, layer lettuce, cooked shrimp, diced tomatoes, and a drizzle of avocado lime sauce. Top with fresh cilantro.
6. Serve: Enjoy your shrimp tacos immediately, garnished with extra lime wedges if desired.

Spicy Chicken Tacos With Pineapple Salsa

These spicy chicken tacos are a fantastic way to spice up your Taco Tuesday. The combination of tender shredded chicken and fresh pineapple salsa creates a burst of flavor in every bite. The vibrant colors in the image showcase the fresh ingredients, making these tacos not just delicious but also visually appealing.

The tortillas are filled with juicy chicken, topped with a refreshing mix of pineapple, red onion, and jalapeños. This dish is perfect for busy weeknights, as it comes together quickly and is sure to please the whole family.

Let’s get cooking!

Ingredients

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small tortillas
• 1 cup diced fresh pineapple
• 1/4 cup diced red onion
• 1 jalapeño, sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. Prepare the Chicken: In a skillet, heat olive oil over medium heat. Add shredded chicken, chili powder, cumin, salt, and pepper. Stir until heated through.
2. Make the Salsa: In a bowl, combine diced pineapple, red onion, jalapeño, cilantro, and lime juice. Mix well.
3. Warm the Tortillas: Heat the tortillas in a dry skillet for about 30 seconds on each side until warm.
4. Assemble the Tacos: Place a generous amount of the spicy chicken on each tortilla. Top with pineapple salsa.
5. Serve: Enjoy your tacos with extra lime wedges on the side!

Vegetarian Black Bean Tacos With Feta And Avocado

These vegetarian black bean tacos are a quick and healthy option for Taco Tuesday. Packed with flavor and nutrition, they are perfect for busy weeknights. The combination of black beans, fresh veggies, and creamy feta makes for a satisfying meal.

The image shows beautifully arranged tacos filled with black beans, cherry tomatoes, and slices of avocado. Each taco is topped with crumbled feta cheese and fresh cilantro, adding a burst of color and flavor. The wooden board underneath gives a rustic touch, making the dish look even more inviting.

To make these tacos, you’ll need some simple ingredients. They are easy to prepare and can be customized to your liking. Let’s get into the details!

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Prepare the Black Beans: In a bowl, mash half of the black beans with a fork. Mix in the remaining whole beans, and season with salt and pepper.
2. Warm the Tortillas: Heat the corn tortillas in a skillet over medium heat for about 30 seconds on each side until warm and pliable.
3. Assemble the Tacos: Spread a spoonful of the black bean mixture onto each tortilla. Top with cherry tomatoes, avocado slices, and crumbled feta cheese.
4. Add Fresh Herbs: Sprinkle chopped cilantro over the top for added freshness.
5. Serve: Squeeze lime juice over the tacos just before serving for a zesty kick. Enjoy your delicious vegetarian tacos!

Zesty Fish Tacos With Cabbage Slaw

These zesty fish tacos are a perfect choice for Taco Tuesday. They are quick to prepare and packed with flavor. The image showcases beautifully grilled fish nestled in warm tortillas, topped with a vibrant cabbage slaw and fresh avocado slices. The colors pop against the sandy beach background, making it a feast for the eyes as well as the palate.

To make these tacos, you’ll need fresh fish, corn tortillas, and a crunchy slaw that adds a delightful crunch. The combination of lime juice and cilantro gives the dish a refreshing kick. Whether you’re enjoying them at home or bringing a taste of the beach to your kitchen, these tacos are sure to impress.

Ingredients

• 1 pound white fish fillets (like tilapia or cod)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Prepare the Fish: In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Coat the fish fillets with this mixture.
2. Cook the Fish: Heat a grill or skillet over medium-high heat. Cook the fish for about 3-4 minutes on each side until it flakes easily with a fork.
3. Warm the Tortillas: While the fish is cooking, warm the corn tortillas in a dry skillet for about 30 seconds on each side.
4. Assemble the Tacos: Place a few pieces of fish on each tortilla. Top with shredded cabbage, avocado slices, and chopped cilantro.
5. Serve: Squeeze fresh lime juice over the tacos and enjoy!

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Ground Turkey Tacos With Sweet Potato

These Ground Turkey Tacos with Sweet Potato are a fun twist on a classic dish. The vibrant colors in the image show off the delicious combination of seasoned ground turkey and sweet potato chunks, all wrapped in soft tortillas. Fresh cilantro adds a pop of green, making the dish not only tasty but also visually appealing.

This recipe is perfect for busy weeknights. It’s quick to prepare and packed with nutrients. Sweet potatoes bring a hint of sweetness that pairs perfectly with the savory turkey. Plus, it's a great way to sneak in some veggies!

Let’s get cooking!

Ingredients

• 1 pound ground turkey
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 small tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Cook the Sweet Potato: In a skillet, heat olive oil over medium heat. Add the diced sweet potato and cook for about 10 minutes, stirring occasionally, until tender.
2. Add the Turkey: Push the sweet potatoes to one side of the skillet. Add the ground turkey to the other side. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
3. Season: Sprinkle chili powder, cumin, salt, and pepper over the turkey and sweet potatoes. Mix everything together and cook for another 2-3 minutes until well combined.
4. Warm the Tortillas: In a separate pan, warm the tortillas for about 30 seconds on each side until soft.
5. Assemble: Spoon the turkey and sweet potato mixture onto each tortilla. Top with fresh cilantro and serve with lime wedges on the side.

Crispy Chickpea Tacos With Tahini Sauce

These crispy chickpea tacos are a fantastic way to enjoy Taco Tuesday while keeping it healthy. The golden chickpeas are perfectly seasoned and packed into warm tortillas, making for a satisfying meal. Topped with a creamy tahini sauce, these tacos are not just delicious but also quick to prepare.

The image shows a beautiful arrangement of tacos filled with crispy chickpeas, drizzled with tahini sauce, and garnished with fresh herbs. The vibrant colors and textures make them irresistible. The addition of lemon slices adds a refreshing touch, perfect for brightening up the flavors.

To make these tacos, you’ll need some simple ingredients that are likely already in your pantry. They’re perfect for busy weeknights when you want something quick yet nutritious.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 small tortillas
• Fresh cilantro, for garnish
• 1/4 cup tahini
• 2 tablespoons lemon juice
• Water, as needed for sauce consistency

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
3. Spread the chickpeas on the prepared baking sheet in a single layer. Bake for 25-30 minutes, or until crispy and golden brown, shaking the pan halfway through.
4. While the chickpeas are baking, prepare the tahini sauce. In a bowl, mix tahini, lemon juice, and enough water to reach your desired consistency. Season with salt to taste.
5. Warm the tortillas in a pan or microwave. Once the chickpeas are done, fill each tortilla with a generous amount of chickpeas, drizzle with tahini sauce, and garnish with fresh cilantro.
6. Serve immediately and enjoy your healthy, crispy chickpea tacos!

Bbq Pulled Pork Tacos With Coleslaw

These BBQ pulled pork tacos are a game changer for Taco Tuesday! Picture soft corn tortillas filled with tender, juicy pulled pork, topped with a crunchy coleslaw. The vibrant colors and textures make these tacos not only delicious but also visually appealing.

The pulled pork is slow-cooked to perfection, allowing the flavors to meld beautifully. The coleslaw adds a refreshing crunch that balances the richness of the pork. This dish is perfect for busy weeknights, as it can be prepped ahead of time and assembled quickly when you’re ready to eat.

Serve these tacos with a side of your favorite salsa and lime wedges for an extra kick. They’re sure to be a hit with family and friends!

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ sauce
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Fresh cilantro for garnish

Instructions

1. Prepare the Pork: In a slow cooker, combine the pork shoulder, BBQ sauce, paprika, garlic powder, onion powder, salt, and pepper. Cook on low for 8 hours or until the pork is tender and easily shredded.
2. Make the Coleslaw: In a bowl, mix the coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Stir until well combined and set aside.
3. Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the cooker and mix it with the remaining sauce.
4. Assemble the Tacos: Warm the corn tortillas in a skillet. Fill each tortilla with a generous portion of pulled pork and top with coleslaw.
5. Garnish: Sprinkle fresh cilantro on top and serve with lime wedges and salsa on the side.

Classic Beef Tacos With Fresh Pico De Gallo

When it comes to Taco Tuesday, classic beef tacos are a must. Picture perfectly seasoned ground beef nestled in warm tortillas, topped with fresh pico de gallo and a sprinkle of cilantro. This dish is not just delicious; it’s quick and easy to whip up, making it perfect for busy weeknights.

The vibrant colors of the pico de gallo add a fresh touch to the meal. Chopped tomatoes, onions, and cilantro create a burst of flavor that pairs wonderfully with the savory beef. You can even customize your tacos with cheese, avocado, or your favorite hot sauce.

Gather your ingredients, and let’s get cooking! You’ll have a satisfying dinner ready in no time.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 8 small corn or flour tortillas
• 1 cup pico de gallo
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheese (optional)
• 1 avocado, sliced (optional)

Instructions

1. Cook the Beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
2. Add Seasoning: Stir in the taco seasoning with a splash of water. Cook for another 5 minutes until well combined.
3. Warm the Tortillas: In a separate pan, warm the tortillas for about 30 seconds on each side until soft.
4. Assemble the Tacos: Place a generous scoop of the seasoned beef in each tortilla. Top with pico de gallo and cilantro. Add cheese and avocado if desired.
5. Serve: Enjoy your tacos warm, paired with your favorite sides!

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Mushroom And Spinach Tacos With Queso Fresco

Mushroom and spinach tacos are a fantastic way to enjoy Taco Tuesday. These tacos are not only quick to prepare but also packed with nutrients. The earthy flavor of mushrooms pairs perfectly with the freshness of spinach, making each bite delightful.

The image shows beautifully arranged tacos on a vibrant orange plate. Each taco is filled with sautéed mushrooms and fresh spinach, topped with crumbled queso fresco. The bright green cilantro in the background adds a pop of color, while lime wedges hint at a zesty finish. This dish is perfect for busy weeknights when you want something healthy yet satisfying.

Let’s get cooking!

Ingredients

• 8 small corn tortillas
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup queso fresco, crumbled
• Lime wedges for serving
• Cilantro for garnish

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes until they are tender and browned.
3. Stir in the chopped spinach, cumin, salt, and pepper. Cook for an additional 2-3 minutes until the spinach wilts.
4. Warm the corn tortillas in a separate skillet or microwave until pliable.
5. Assemble the tacos by placing the mushroom and spinach mixture in each tortilla. Top with crumbled queso fresco.
6. Serve with lime wedges and garnish with fresh cilantro. Enjoy your delicious and healthy tacos!

Buffalo Cauliflower Tacos With Blue Cheese Dressing

These Buffalo Cauliflower Tacos are a fun twist on Taco Tuesday. They bring together spicy, crispy cauliflower and creamy blue cheese dressing for a satisfying meal. The vibrant colors in the image show off the deliciousness of the tacos, topped with fresh cilantro and served on warm tortillas. The background hints at a casual gathering, perfect for a busy weeknight.

Making these tacos is quick and easy. You can whip them up in no time, making them a great choice for those hectic evenings. The combination of flavors is sure to please everyone at the table, whether they are meat lovers or not.

Ready to give them a try? Here’s how to make these tasty tacos!

Ingredients

• 1 head of cauliflower, cut into florets
• 1 cup buffalo sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small tortillas
• 2 cups shredded lettuce
• 1/2 cup blue cheese dressing
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with olive oil, buffalo sauce, salt, and pepper until well coated.
3. Spread the cauliflower on a baking sheet in a single layer. Bake for 25-30 minutes, or until crispy and golden brown.
4. Warm the tortillas in a skillet or microwave.
5. Assemble the tacos by placing shredded lettuce on each tortilla, followed by the roasted buffalo cauliflower. Drizzle with blue cheese dressing and top with fresh cilantro.
6. Serve immediately and enjoy your delicious Buffalo Cauliflower Tacos!

Greek Tacos With Chicken And Tzatziki

These Greek tacos bring a fresh twist to Taco Tuesday. Picture soft tortillas filled with juicy chicken, crunchy cucumbers, and sweet cherry tomatoes. The creamy tzatziki sauce drizzled on top adds a refreshing touch that balances the flavors perfectly.

The vibrant colors in the image showcase the ingredients beautifully. Bright red tomatoes, crisp green cucumbers, and a sprinkle of fresh herbs create a feast for the eyes. Lemon wedges add a zesty pop, making these tacos not just delicious but also visually appealing.

Making Greek tacos is quick and easy, perfect for busy weeknights. You can have dinner on the table in no time, and everyone will love the unique flavors. Let’s get cooking!

Ingredients

• 2 cups cooked chicken, shredded
• 4 small tortillas
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup tzatziki sauce
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

1. Prepare the Chicken: If you haven't already, cook the chicken and shred it into bite-sized pieces.
2. Warm the Tortillas: Heat the tortillas in a skillet for about 30 seconds on each side until warm and pliable.
3. Assemble the Tacos: Place a generous amount of shredded chicken on each tortilla. Top with diced cucumber and halved cherry tomatoes.
4. Add Tzatziki: Drizzle tzatziki sauce over the top of the tacos.
5. Garnish: Sprinkle fresh cilantro on top and serve with lemon wedges on the side.

Pork Carnitas Tacos With Cilantro Lime Rice

Pork carnitas tacos are a fantastic way to celebrate Taco Tuesday. The image showcases two soft tortillas filled with tender, flavorful pork, topped with fresh cilantro and a sprinkle of diced onions. The vibrant colors of the ingredients pop against the warm tones of the plate, making it an inviting dish for any weeknight dinner.

The addition of cilantro lime rice complements the tacos perfectly. The zesty rice balances the rich flavors of the pork, creating a delightful combination that everyone will love. This dish is not just quick to prepare, but it’s also a healthy option packed with protein and fresh ingredients.

Gather your family or friends and enjoy a delicious taco night that’s easy to whip up. With just a few simple ingredients, you can create a meal that feels special without spending hours in the kitchen.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• Salt and pepper to taste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 8 small corn tortillas
• Fresh cilantro, chopped
• Diced onions for topping
• 1 cup rice
• 2 cups water
• Juice of 1 lime
• 1/4 cup cilantro, chopped

Instructions

1. Cook the Pork: In a slow cooker, combine pork chunks, onion, garlic, cumin, chili powder, oregano, salt, pepper, orange juice, and lime juice. Cook on low for 8 hours or high for 4 hours until the pork is tender.
2. Shred the Pork: Once cooked, shred the pork using two forks and mix it with the juices in the slow cooker.
3. Prepare the Rice: Rinse the rice under cold water. In a saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes. Once cooked, fluff with a fork and stir in lime juice and chopped cilantro.
4. Warm the Tortillas: Heat the tortillas in a skillet for about 30 seconds on each side until warm.
5. Assemble the Tacos: Fill each tortilla with shredded pork, top with fresh cilantro and diced onions. Serve with cilantro lime rice on the side.

Sweet Potato And Black Bean Tacos With Avocado Cream

These sweet potato and black bean tacos are a delightful twist on Taco Tuesday. The vibrant colors of the tacos pop against a cheerful background, making them as appealing to the eyes as they are to the taste buds. Each taco is packed with tender sweet potatoes and hearty black beans, topped with a creamy avocado sauce that adds a refreshing touch.

Using simple ingredients, this recipe is perfect for busy weeknights. The combination of sweet and savory flavors creates a satisfying meal that everyone will enjoy. Plus, it’s a healthy option that doesn’t skimp on taste!

Ready to whip up these delicious tacos? Let’s gather the ingredients and get cooking!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender.
2. While the sweet potatoes are roasting, prepare the avocado cream. In a bowl, mash the avocado and mix in lime juice, salt, and a little water to reach your desired consistency.
3. Warm the corn tortillas in a skillet or microwave until pliable.
4. Assemble the tacos by placing a scoop of roasted sweet potatoes and black beans on each tortilla. Top with avocado cream and garnish with fresh cilantro.
5. Serve immediately and enjoy your tasty, healthy tacos!

Taco Salad Bowls With Ground Beef And Beans

Taco salad bowls are a fantastic way to enjoy Taco Tuesday without the fuss. This dish is colorful, packed with flavor, and perfect for busy weeknights. The image shows a vibrant bowl filled with seasoned ground beef, black beans, fresh lettuce, and topped with shredded cheese, diced tomatoes, and a sprinkle of cilantro. It’s a feast for the eyes and the taste buds!

To make these taco salad bowls, start with a base of crisp lettuce. Then, layer on the seasoned ground beef and black beans for protein. The cheese adds a creamy texture, while the tomatoes and cilantro bring freshness. You can customize this dish with your favorite toppings like avocado or salsa.

This recipe is quick to prepare, making it ideal for those hectic evenings. You can even prep the ingredients ahead of time for a speedy assembly. Let’s get cooking!

Chili Lime Grilled Chicken Tacos

These Chili Lime Grilled Chicken Tacos are a fantastic way to celebrate Taco Tuesday. The image showcases perfectly grilled chicken nestled in soft tortillas, topped with fresh cilantro and vibrant lime wedges. The colors are bright and inviting, making it hard to resist digging in!

Grilling chicken with a zesty chili lime marinade adds a punch of flavor that is both refreshing and satisfying. This dish is not only quick to prepare but also healthy, making it ideal for busy weeknights. You can whip these up in no time, and they’re sure to please everyone at the table.

Let’s get to the good stuff! Here’s how you can make these delicious tacos at home.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 limes
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes.
2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the grill and let it rest for a few minutes.
3. Prepare the Tacos: Slice the grilled chicken into bite-sized pieces. Warm the tortillas on the grill for about 30 seconds on each side.
4. Assemble: Place the grilled chicken in the tortillas and top with fresh cilantro. Serve with lime wedges on the side.

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