In Mexico, locals love to sprinkle it over fresh fruits and vegetables. Other brands have gotten into the mix too-Trader Joe's makes a The difference between Tajín and regular chile powder is that Tajín is saltier and more acidic from the lime. Your homemade guacamole is suddenly restaurant grade with a dusting of Tajín.
It's more of a mild warmth that's also salty and citrusy at once. In my own house growing up, we sprinkled a precursor to Tajín (known as pico de gallo seasoning) on jicama and cucumber slices, for a burst of tangy-spicy-saltiness. And on pineapple, mango or melon, the seasoning elevates the sweetness and makes it more complex.
You reach for Tajín when you don't want to smother your dish in heat, but just add a little zing.Here are some more ideas for how to use Tajín.
Get daily tips and expert advice to help you take your cooking skills to the next level. It is the #1 chili lime seasoning in the U.S. today and continues to grow at a double-digit pace. What You Need to Know About Tajín, the Mexican Seasoning That Goes with Everything So why should you use Tajin? As Tajín likes to say, it adds a "zing" to everything.
The precaution would be season food lightly. When you taste any of the three your mouth puckers with a zesty and savory citrus taste, then it ends with a mild heat. Or go one step further and sauté the shrimp in butter and garlic before you sprinkle on the spices.Remember my lemon-pepper seasoning comment above?
(Tajín makes tiny purse-sized bottles, because they know.) (Once you start using it, you might find yourself wanting to put it on everything. © 2020 EatingWell.com is part of the Allrecipes Food Group. For those of us who love chile and lime, fresh fruit or wedges of crunchy jicama seem almost naked without an extra pop of salt and heat. All Right Reserved. Use the seasoning mix in marinades or spice rubs for chicken, fish, shrimp, and even steak for a completely different flavor.
It's good on almost everything, you can think of. It's the same sort of idea here.
Think of it like a lemon-pepper or Mrs. Dash-style seasoning, but zippier, tangier and with a headier chile aroma.Tajín isn't new-it was invented in Mexico in 1985, and it entered the U.S. market in 1993. Additionally, Tajín can be used to coat the rims of glasses for drinks like Author of two books, freelance writer, and photographer. Drizzle on a little olive oil, if you're so inclined.
Healthy Cooking How-Tos For a summer treat it goes well over juicy slices of watermelon and mangos, crunchy bites of apples or slices of cucumbers and jicama.
Mexican-American communities in the U.S. have loved it for years, as salty, sour and spicy flavors are particularly prized in Mexican cooking.
You won't miss butter or anything else.Toast bread.
What Is Tajin Seasoning and Why You Should Be Using It
Sprinkle on Tajín and enjoy.Tajín pops over any delicate, mild white fish, adding a burst of citrus and chile aroma.Plain cooked shrimp works well with Tajín-the spice blend plays nicely with shrimp's underlying sweetness. )If you've ever sprinkled Old Bay on your corn on the cob, you're just a few steps removed from sprinkling on Tajín-the latter adds a more acidic, aromatic twist.Nearly any sweet fruit (including, but not limited to, mango, pineapple, watermelon and cantaloupe) is made for Tajín, because the result captures so many flavors at once: sweet, spicy, tangy and salty.Sprinkle Tajín on top of unsalted steamed broccoli, cauliflower or zucchini.
Tajín started out as a seasoning to enhance fresh fruit and vegetables like mango, pineapple, melon, jicama, and cucumber — but as the product grew in popularity, people started using …