Tajin Seasoning Recipes

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TAJIN SEASONING



Tajin Seasoning image

Use Tajin on meats and veggies or sprinkled on fresh fruit or popcorn.Fits into a standard (4-oz.) spice jar as written, recipe can be easily doubled or tripled.

Provided by Christine Pittman

Categories     Spice Blend

Time 10m

Number Of Ingredients 5

3 Tbsp. chili powder
2 Tbsp. smoked paprika
1 Tbsp. ground chipotle
1 Tbsp. salt
3 limes, zested

Steps:

  • In a medium bowl whisk together chili powder, paprika, ground chipotle, salt, and zest until well combined.
  • Transfer mixture to an air-tight container. Store up to 3 months in a cool, dry, dark, place.

Nutrition Facts : Calories 32 calories, Sugar 1 g, Sodium 1921.1 mg, Fat 1.5 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 3.8 g, Protein 1.5 g, Cholesterol 0 mg

15 TASTY WAYS TO USE TAJIN



15 Tasty Ways to Use Tajin image

Give your weekly menu a Mexican kick with these delicious Tajin recipes! This fantastic seasoning is a little spicy, wonderfully limey, and totally irresistible.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 15

Tajin Chicken
Frozen Mango Margarita with Tajín (Lime Chili)
Mexican Fruit Cup with Tajin
Tasty Tajín Ric
Tajin Cucumber Salad
Tajín Shrimp Tacos
Dehydrated Mangoes with Tajín
Grilled Chili Lime Chicken Fajita Salad
Traeger Smoked Turkey Breast
Dragon Fruit Salad with Tajín and Lime
Mexican Street Corn
Mexican Mango with Chili and Lime Yogurt Bowls
Grilled Cantaloupe
Honeydew Basil Spicy Margarita
Tostilocos

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

TAJIN LIMEADE



Tajin Limeade image

Tajin is a blend of chili peppers, salt and lime. I sprinkle it on a lot of food, but I found it's really delicious in this Tajin limeade. -Amanda Phillips, Portland, Oregon

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 tablespoons Tajin seasoning, divided
1 cup plus 1 tablespoon sugar, divided
4 cups water, divided
3 cups fresh lime juice
Lime wedges, optional

Steps:

  • Sprinkle 2 tablespoons Tajin seasoning evenly in the bottom of 2 ice cube trays (16 ice cubes each). Fill with water and freeze., In a saucepan, stir together 1 cup sugar and 1 cup water over medium-high heat. Bring to a boil, stirring frequently, until sugar dissolves. Remove from heat and let cool until room temperature. , In a large pitcher or bowl, stir together lime juice, sugar mixture and remaining 3 cups water. On a small plate, combine remaining 1 tablespoon Tajin seasoning and 1 tablespoon sugar. Moisten rims of 8 tall glasses with lime wedges; dip rims in Tajin mixture. Place 3-4 ice cubes in each glass; fill with limeade. Garnish with lime wedges if desired.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.

TAGINE CURING AND SEASONING



Tagine Curing and Seasoning image

TAGINE SEASONING is an order that should be done to get optimum flavor from your recipes. You really MUST season when you first get a new tagine. For maximum results this is the way to go.

Provided by Rita1652

Categories     < 4 Hours

Time 3h5m

Yield 1 tagine

Number Of Ingredients 2

warm water
1/4 cup olive oil

Steps:

  • TAGINE SEASONING:.
  • The new tagine needs to be first submerged in water for at least 1 hour.
  • Rub the inside of the base and lid with olive oil.
  • Put into a cold oven and set temperature at 350 F and leave for 2 hours.
  • This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers will enjoy in every use.
  • TAGINE CLEANING:.
  • It is recommended that you hand wash your tagine. Do not leave submerged in soapy water.

Nutrition Facts : Calories 477.4, Fat 54, SaturatedFat 7.5, Sodium 1.1

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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  • PLEASE NOTE: I highly recommend wearing gloves when working with the dried peppers! This is just a precaution.
  • With a sharp knife, slice open your peppers and remove the seeds and stems. I use about 1 cup of dried whole peppers for this recipe which will yield about a half cup ground.
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