RECIPES & IDEAS

Fresh, creamy, and herby with a bright chimichurri kick. Great for lunch, meal prep, sandwiches, or lettuce wraps.

Ingredients

• 3 cups cooked chicken, chopped or shredded
• 1/3 cup mayonnaise
• 3 tablespoons Lalos Chimichurri Sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• 1/3 cup finely diced celery
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro or parsley
• 1/4 cup sliced almonds or chopped walnuts, optional
• Salt and black pepper, to taste

Make It

1. In a large bowl, whisk together the mayonnaise, Lalos Chimichurri, lime juice, and Dijon mustard until smooth.
2. Add the chicken, celery, red onion, and fresh herbs. Stir until evenly coated.
3. Fold in the almonds or walnuts, if using.
4. Taste and adjust with more chimichurri, lime, salt, or pepper if needed.
5. Chill for 20–30 minutes before serving so the flavors come together.

Serve It

Serve it in a sandwich, wrap, lettuce cup, over greens, or with crackers for an easy snack board.

Lalo’s Tip

Add one more spoonful of Lalos Chimichurri right before serving for extra fresh, herby flavor.

Easy to make. Big on flavor.

Creamy, zesty, and just spicy enough. A fast way to turn weeknight steak into tacos everyone will want again.

Ingredients

• 1 to 1½ pounds steak, thinly sliced or chopped
• 1 tablespoon olive oil
• Salt, cumin and black pepper, to taste
• 1/3 cup sour cream or plain Greek yogurt
• 3 tablespoons Lalos Jalapeño Sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• 1/4 cup chopped fresh cilantro
• 8 small corn or flour tortillas

Flank steak, skirt steak, or sirloin all work well here.

For Serving

• Shredded lettuce or cabbage
• Diced avocado
• Chopped tomatoes
• Crumbled queso fresco or feta, optional
• Extra jalapeño sauce

Make It

1. Season the steak with salt, cumin, and black pepper.
2. Heat the olive oil in a skillet over medium-high heat. Cook the steak until browned and cooked through, then remove from the heat.
3. In a small bowl, whisk together the sour cream, Lalos Jalapeño Sauce, lime juice, honey, and garlic powder until smooth.
4. Toss the cooked steak with cilantro and some of the creamy jalapeño sauce, saving a little for drizzling.
5. Warm the tortillas and fill with the steak.
6. Top with lettuce, avocado, tomatoes, and cheese if using. Finish with the extra sauce.

Lalo’s Tip

Use the extra creamy jalapeño sauce on burgers, quesadillas, bowls, or sandwiches the next day.

Weeknight tacos, upgraded.

Sticky, bold, and packed with flavor. Choose Habanero Medium for a gentler kick or Hot Habanero when you want more heat.

Ingredients

• 2 pounds chicken wings
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and black pepper, to taste

For the Sauce

• 1/4 cup Lalos Habanero Medium Sauce or Lalos Hot Habanero Sauce
• 2 tablespoons honey
• 1 tablespoon melted butter
• 1 tablespoon fresh lime juice

Optional for Serving

• Chopped cilantro
• Lime wedges
• Ranch or blue cheese
• Celery sticks

Make It

1. Preheat the oven to 425°F.
2. Pat the wings dry and toss with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
3. Arrange on a parchment-lined baking sheet in a single layer.
4. Bake for 40–45 minutes, flipping halfway, until golden and crispy.
5. For the air fryer, cook at 400°F for 20–25 minutes, shaking halfway through.
6. While the wings cook, whisk together the Lalos Habanero Sauce, honey, melted butter, and lime juice.
7. Toss the hot wings in the sauce until evenly coated.
8. Serve right away with cilantro, lime wedges, and your favorite dip if desired.

Heat Level

• For a milder kick: use Lalos Habanero Medium
• For more heat: use Lalos Hot Habanero

Lalo’s Tip

Want them extra sticky? After tossing the wings in sauce, return them to the oven for 3–5 minutes to set the glaze.

Sweet. Spicy. Saucy. Very Lalos.