What Is Tajín Seasoning? 

What is Tajín Seasoning?

Tajín combines two of Mexican cuisine’s signature flavors: chili spice and citrus. And it’s become so popular over its 35 years that The New York Times said that, rather than simply being a seasoning, “Tajín is a lifestyle.” While it was invented in 1985 and debuted in America in 1993, the seasoning has really exploded in popularity since 2012, and is now available in 35 countries.

Salty, Citrusy and Not Too Spicy

While the color — and the combination of three hot peppers — might be off-putting to people who don’t love spice, this seasoning actually isn’t all that spicy. It’s more of a mild warmth that’s also salty and citrusy at once. 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 it anywhere and everywhere.

Ways to Use Tajín Seasoning

It adds a punch to guacamole or grilled corn; it can be part of a marinade on poultry, meats and fish; and it’s commonly used as a tabletop condiment that’s an alternative to plain salt. Cocktails are another story. Use Tajín as a seasoning in a Michelada, as a rimmer on a bloody mary, or to add an extra something to a margarita, spicy or not. True connoisseurs sprinkle it liberally on popcorn, calling it a game changer.

This has been my new go to snack lately while trying to satisfy some snack cravings. It’s crunchy, citrusy, spicy and low carb… my new addiction, and so satisfying too!

Marsha Fenwick, C.N.P.  R.R.T.