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That’s whereTajin Clasico Seasoningcomes in.
Tajin isn’t new-it was invented in Mexico in 1985, and it entered the U.S. market in 1993.
Featured Recipe:Mexican Street Corn
People who love Tajin really, really love it.
I have a friend who carries a bottle in her purse.
(Tajin makes tiny purse-sized bottles because they know.)
The difference between Tajin and regular chile powder is that Tajin is saltier and more acidic from the lime.
Tajin doesn’t overpower a dish like a vinegary hot sauce might, though.
9 Ways to Use Tajin
Here are some more ideas for how to use Tajin.
(Once you start using it, you might find yourself wanting to put it on everything.)
Steamed Vegetables
Sprinkle Tajin on top of unsaltedsteamed broccoli, cauliflower, or zucchini.
You won’t miss the butter or anything else.
Avocado Toast
Toast bread.
Add avocado slices or lightly mashed avocado.
Drizzle on a little olive oil, if you’re so inclined.
Sprinkle on Tajin and enjoy.
Shrimp
Plain cooked shrimp works well with Tajin-the spice blend plays nicely with shrimp’s underlying sweetness.
Or go one step further and saute the shrimp in butter and garlic before you sprinkle on the spices.
Tuna Salad
Remember my lemon-pepper seasoning comment above?
It’s the same sort of idea here.
Tajin adds a layer of saltiness and fun to what can be a somewhat-plain sandwich filling.
Beer
Rim a frosted beer glass with Tajin and add an ice-cold lager.
