Fructose Free Smoky Paprika Cilantro Lime Marinade
This marinade is bold, bright, and layered with flavor — smoky depth from the paprika, warm earthiness from cumin and turmeric, and a sharp citrus lift from fresh lime juice and zest. The cilantro ties everything together with a herby freshness that makes the whole thing feel alive. Managing fructose intake often means scrutinizing store-bought sauces and marinades, which are notorious for sneaking in honey, high-fructose corn syrup, or fruit-based concentrates. Every ingredient here is straightforward and naturally free of those concerns — just olive oil, spices, garlic, citrus, and herbs working in harmony. A quick whisk is all it takes to bring it together, and it keeps in the fridge for up to three days so you can prep ahead. It works beautifully on chicken, fish, or vegetables, with timing guidelines built right into the recipe so you get maximum flavor without over-marinating. This is the kind of versatile, fuss-free marinade you'll want in regular rotation.
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Learn more →Ingredients
4 servings
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 3 cloves garlic, finely minced
- ¼ cup fresh cilantro, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the olive oil, lime juice, and lime zest in a small bowl and whisk until the oil and juice are loosely emulsified.
- 2
Add the smoked paprika, cumin, turmeric, cayenne (if using), garlic, salt, and black pepper. Whisk until the spices are fully incorporated and the mixture is uniform in color.
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