Chile peppers + salt + dehydrated lime juice = Mexican sunshine in a shaker jar.
Just a little sprinkle of Tajín Clásico wakes up all kinds of dishes. I’ve had it on mangoes, fresh coconut, roast sweet corn, nopal (cactus) salads, and (of course) watermelon.
Tajín adds a tasty salty tang with a little bit of heat that brightens up whatever you shake it on.It’s the perfect seasoning for all of the summer produce that’s ripe right now.
Next up – Tajín Bloody Marys.
Calories – nada. Weight Watchers points – nada.
One year ago – Slashed Cornell Chicken Quarters
Two years ago – Spatchcocked Gremolata Chicken
One thought on “Tajín Seasoning”
Comments are closed.