Tajín Seasoned Vegetable Spears Recipes

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TAJíN-SEASONED VEGETABLE SPEARS



Tajín-Seasoned Vegetable Spears image

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

Provided by Claire Saffitz

Categories     Bon Appétit     Appetizer     Hors D'Oeuvre     Jícama     Cucumber     Lime     Chile Pepper     Vegan     Vegetarian     Wheat/Gluten-Free

Yield Serves 8

Number Of Ingredients 6

1 large jicama, peeled, cut into 1/2-inch-thick sticks
4 Persian cucumbers, quartered lengthwise
1 (14-ounce) can hearts of palm, drained, halved lengthwise if large
1 lime, halved crosswise, seeds removed
1 tablespoon Tajín Clásico seasoning or other spice mix
Flaky sea salt

Steps:

  • Place jicama, cucumbers, and hearts of palm cut sides up on cutting board and squeeze lime halves over. Sprinkle with Tajín and season with salt.
  • Arrange vegetables upright in tall glasses or jars to serve.

TAJíN GRILLED CHICKEN



Tajín Grilled Chicken image

Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple, or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a schmear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.

Provided by Rick A. Martinez

Categories     dinner, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for the grill
8 skinless, boneless chicken thighs (about 2 pounds)
Sea salt (or kosher salt)
1/2 cup light agave syrup or honey
1/2 cup fresh orange juice
1 teaspoon finely grated orange zest
3 chipotle chiles in adobo, finely chopped, plus 1/4 cup adobo sauce
6 garlic cloves, finely grated
2 tablespoons extra-virgin olive oil
1 tablespoon Tajín Clásico
8 scallions, root ends trimmed
1/2 cup cilantro leaves and tender stems

Steps:

  • Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.
  • Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.
  • Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.
  • Serve the chicken with the grilled scallions, topped with cilantro.

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TAJíN-SEASONED VEGETABLE SPEARS
1 large jicama, peeled, cut into 1/2-inch-thick sticks; 4 Persian cucumbers, quartered lengthwise; 1 (14-ounce) can hearts of palm, drained, halved lengthwise if large
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