Let's Get Swicy!
Shake Up Your Next Meal with Fun & Flavorful Tajin®
May 2026 Issue
by Lindsay Gifford
Recipes, Information, and Photos provided by Tajin®
Weddings, graduation parties, Cinco de Mayo, Mother’s Day, Memorial Day, National Salsa Month—oh May goodness! The summer party season has officially started, and what better way to kick it off than with a flavorful fiesta for Cinco de Mayo? Tasty tacos and delicious drinks? Yes, please!
And if there’s one flavorful character that deserves an invite to the party, it’s Tajín®. A zesty Mexican seasoning made of dried chiles, dehydrated lime, and sea salt, Tajín is the “culinary Swiss Army knife” of seasonings—it does it all! Often found on the rim of your craft cocktail, it goes way beyond the glass. A perfect balance of sweet and spicy, Tajin is “swicy,” offering an incredible addition to both sweet and savory fare. And if you’re sensitive to spice, don’t fret, just give it a try in smaller doses, or try the new Tajín® Twist made specifically for sweets.
Created in 1985 in Jalisco, Mexico, Tajín made its way to the U.S. in 1993, and is now sold in more than 65 countries.
Tajín is enjoyed sprinkled on fruits like mango and watermelon and is the winning ingredient in many savory dishes, including the ever popular elote (Mexican corn on the cob) and meat marinades. In the words of my brother, “I put this stuff on everything!”
With tremendous growth, Tajín now offers a variety of products, which includes a reduced sodium version, chili lime sauce, chamoy sauce, and habanero seasoning. They have also partnered with other well-known brands for a variety of Tajín-flavored products like chicharrones, frozen fruit bars, mayonnaise, beer, hummus, and beef jerky. In addition, Tajín has become a staple at bars and restaurant chefs love it.
If you’re ready to add some swicy to your fiesta, turn the page for fabulous recipes you’ll make over and over again. For even more recipes, log onto www.tajin.com. You’ll be a Tajín expert in no time. How swicy is that?
Tajin Guacamole Burger
Average Time: 40 mins | Portions: 4
4 Sesame seed burger buns
4 Romaine lettuce leaves, shredded
4 slices Pepper jack cheese or
monterrey jack
4 Tbsps Mayonnaise
For the Burger Patties:
1 lb Ground beef 70% Fat
¼ cup Yellow onion, minced
2 cloves Garlic, minced
1 tsp Tajín® Clásico Seasoning
½ tsp Black pepper
For the Guacamole:
2 Hass avocados
1 Roma tomato, chopped
1/4 Red onion, minced
¼ cup Cilantro, chopped
1 Jalapeño, stemmed and seeded, minced
1 Tbso Lime juice
½ tsp Tajín
In a bowl, prepare burger patty meat by combining all ingredients until well incorporated. Divide into 4 equal portions measuring ¼ pound each. Refrigerate until ready. For Guacamole: Mash avocado with fork until chunky, do not make smooth. Add remaining ingredients and mix to incorporate. Preheat your grill pan/griddle on medium-high for 5 minutes or until smoking. Place patties on griddle and cook for 4-6 minutes on each side or until desired cook on patty. Place cheese slice on patties on the first flip. Meanwhile, spread mayo on buns and place on griddle to warm and toast.
To assemble, place patty on bottom bun, followed by Guacamole and topped with shredded lettuce.
Spiced Mule Mocktail
Average 10 mins | Portions: 2
1/2 tsp Tajín® Mild Hot Sauce
8 fresh Mint leaves
1/2 cup Grapefruit juice
1/4 cup Lime juice
Ice
1 cup Ginger beer
2 Lime slices, for garnishing
1 1/2 tsp Tajín® Clásíco Seasoning, divided
Spread 1 tsp Tajín® Clásíco Seasoning in small dish and Tajín® Mild Hot Sauce in another dish. Dip rims of 2 copper mugs first in hot sauce and then with seasoning. Fill mugs with ice and set aside. In cocktail shaker, muddle mint leaves, and remaining seasoning. Top with grapefruit juice and lime juice. Add ice and shake until frosty. Strain into prepared mugs. Top with ginger beer and garnish with lime slices. Tip: Sweeten with 2 tsps simple syrup or agave syrup for sweeter mocktail.
Grilled Tajin & Maple Chicken Wings
Average Time: 45 mins | Portions: 6
For the Chicken Wings:
2 lbs. Chicken wings
1 Tbsp Olive oil
2 Tbsps Tajín® Clásico
Glaze & Garnish:
¼ cup pure Maple syrup
3 Tbsps fresh squeezed Lime juice
1 tsp Tajín® Clásico
To Serve:
¼ cup minced cilantro leaves, to garnish
Extra lime wedges, to serve
When ready to cook, preheat a grill to medium-high heat. In a large bowl, combine wings, olive oil, and Tajín, toss until the chicken is completely coated in the mixture. (Note! This step can be done up to 4 hours before grilling—the longer the wings marinate in the Tajín mixture, the better.) Transfer the wings to the grill, placing directly on the grill grates in a single layer. Cook for 15 – 20 minutes, turning halfway through, until golden on the outside and cooked through on the inside (and the chicken has reached an internal temperature of 165˚F). Meanwhile, combine maple, lime, and Tajín in a large bowl and mix well. When the chicken wings are done, immediately transfer them to the maple glaze bowl and toss well to coat entirely in glaze. Transfer chicken wings to a serving platter and sprinkle over the cilantro. Serve immediately with extra lime wedges.
Recipe by Chef Dennis Prescott
Chile Lime Seafood Boil
Average Time: 30 mins | Portions: 2
1 lb. Shrimp, peeled and deveined
1 lb. Crab legs
1/2 lb. Smoked sausage, thick sliced
1 lb. baby red Potatoes, halved if large
3 ears of Corn, cut into thirds
4 Tbsps Butter
2 Tbsps Tajín® Clásico Seasoning
2 Tbsps Tajín® Chile Lime Sauce
Fresh parsley, chopped for garnish
Boil potatoes in salted water for 10 min. Add corn and boil 5 more minutes. Add sausage, shrimp and crab legs. Boil 5–7 min until shrimp is pink and crab is heated. Drain and transfer everything to a large bowl or tray. Melt butter and mix with Tajín® Clásico and Tajín® Chile Lime Sauce. Pour seasoning mix over the seafood boil and toss until well coated.
Serve garnished with lime wedges and parsley. Add extra Tajín® if desired.
Tajin Agua Fresca
Average Time: 15 mins | Portions: 1
2 cups fresh watermelon, cubed
1 oz fresh lime juice
1/2 oz agave syrup (optional)
1/2 cup cold water
Tajín® Chamoy Sauce, for rim
Tajín® Clásico Seasoning, for garnish
Lime slice, for garnish
Watermelon slice, for garnish
Dip the glass into Tajín® Chamoy and then Tajín® Clásico. In a blender, combine fresh watermelon cubes, lime juice, agave syrup (if using), and cold water. Blend until smooth and well combined. Fill the prepared glass with ice and pour the watermelon mixture into the glass. Sprinkle a pinch of Tajín® Clásico on top of the agua fresca for an added touch of spice. Garnish with a lime and watermelon slice.
Twisted Churros
Average Time: 40 mins | Portions: 2
1 cup Water
2 Tbsps Butter
1 Tbsp Sugar
1 cup All-purpose flour
1/4 tsp Salt
1 Egg
1/4 tsp vanilla extract
Vegetable oil for frying
For Tajín® Coating:
2 Tbsps Sugar
2 tsps Tajín® Twist
In a saucepan, heat water, butter, sugar, and salt until the butter melts. Stir in flour and cook for 2–3 minutes until dough forms. Remove from heat, add egg and vanilla, and mix well. Heat oil in a frying pan. Pipe dough into 4-inch strips and fry until golden brown (about 3–4 minutes). Mix sugar and Tajín® Twist in a bowl. Coat the churros with the mixture while still warm. Serve with chocolate cream or chantilly cream as a dip.
Grilled Tajin-Crusted Steak Fajitas
Average Time: 45 mins | Portions: 6
Steak & Veggies:
1 x 1½-inch thick NY Strip steak
2 Tbsps Olive oil, divided
1 Tbsp Tajín® Clásico (or Tajín® Clásico
low sodium)
1 medium red Onion, sliced into half-moons
1 Red bell pepper, julienned
1 Yellow bell pepper, julienned
1 Orange bell pepper, julienned
2-3 Jalapeno peppers
Sea salt and cracked black pepper
Tajín-Spiked Sour Cream:
½ cup Sour cream
1 tsp Tajín® Clásico (or Tajín® Clásico
low sodium)
1 Tbsp fresh squeezed Lime juice
Pinch of sea salt
To Build:
Flour tortillas, to serve
1 large ripe Avocado, cut into wedges
Small bunch cilantro, to serve
Extra lime wedges to serve
When ready to cook, preheat a grill over medium-high heat. Massage the steak with 1 tablespoon of olive oil and 1 tablespoon of Tajín, making sure that the beef is completely coated in mixture. Place the steak on the grill and cook for 4-5 minutes per side, or until the internal temperature of the beef reaches 135ºF for a medium-done steak (cook longer if you prefer your steak more well done). Transfer to a board to rest for at least 5 minutes before carving. Meanwhile, toss your red onion, sliced bell peppers, and jalapeno with 1 tablespoon of olive oil and a pinch of sea salt and cracked black pepper. Grill until charred on all sides, about 4-5 minutes.
Next, make the Tajín-Spiked Sour Cream: Combine sour cream, lime, Tajín, and a small pinch of sea salt, and mix well. Set aside. When the steak has rested, slice into very thin strips. Build your fajita board with your beautifully grilled steak and veggies, spiked-sour cream, avocado, lime, and flour tortillas and serve immediately.
Recipe by Chef Dennis Prescott
Tajin Sunrise
Average Time: 15 mins | Portions: 1
1½ oz Silver tequila 
3 oz Orange juice, fresh-squeezed if possible
½ oz Tajín® Chamoy Sauce
½ oz Grenadine, for the classic sunrise effect
Tajín® Chamoy Sauce, for side rim
Tajín® Clásico Seasoning, for side rim
Orange wedge and cherry, for garnish
On one side of a tall glass, brush a half circle of Tajín® Chamoy and immediately press that section into Tajín® Clásico to create a partial “dip rim”—flavorful and eye-catching. Fill the glass with ice. Pour in the tequila and orange juice and stir gently. Slowly pour the grenadine and Tajín® Chamoy down the side of the glass so it settles at the bottom, creating the “sunrise” effect. Garnish with an orange wedge, cherry, or even a mini skewer with both.
Watermelon
Feta Salad
Average Time: 10 mins | Portions: 1
1/2 cup Watermelon, cubed
1 tbsp Feta cheese, crumbled
1 tbsp purple Onion, thinly sliced
3–4 Cucumber slices (thin, half-moon or rounds)
2–3 small Mint leaves for garnish
1/4 tsp Tajín® Clásico Seasoning
Arrange watermelon cubes on a small plate or bowl. Top with feta, onion, and cucumber slices. Garnish with green leaves. Finish with a generous drizzle of Tajín® Clásico right before serving.
Tajin Bloody Mary
Average Time: 10 mins | Portions: 1
2 oz Vodka 
4 oz Tomato juice
1/2 oz fresh Lime juice
Pinch of black pepper
Tajín® Clásico, for rim
Ice, for serving
1/2 tsp Worcestershire sauce
1/2 tsp Tajín® Chile Lime Sauce (plus more for rim)
Garnish:
Celery stalk
Skewer with cucumber slice, lime wedge,
and cherry tomato
Rim the glass with Tajín® Chile Lime Sauce, then dipping into Tajín® Clásico to coat that section. Set the glass aside. In a shaker or mixing glass, combine vodka, tomato juice, lime juice, Worcestershire sauce, Tajín® Chile Lime Sauce and black pepper. Add ice and stir (or roll gently between two shakers) until well chilled. Fill the prepared glass with fresh ice and strain the Bloody Mary mixture into it. Garnish with a crisp celery stalk and a skewer threaded with cucumber, lime, and cherry tomato.
Pineapple, Mango and Apple Turnovers
Average Time: 1 hr | Portions: 32
2 cups fresh Pineapple, chopped small
1 cup Mango, fresh or frozen, chopped small
1 cup Apple, peeled, seeded and chopped small
3/4 cup Brown sugar
1/2 cup Orange juice
1 Cinnamon stick
2 Tbsps fresh Lemon juice
2 Tbsps Tajín Clásico
2 tsps Cornstarch
2 Tbsps Water
4 Pie crusts, use prepared refrigerated crusts (9-inch) or make your own
Topping:
1/4 cup Powdered sugar
1 Tbsp Tajín Clásico
Combine all ingredients EXCEPT Tajín, cornstarch, water and pie crust. Cook over low heat stirring frequently until reduced to 11/2 cups. Make a slurry of the cornstarch and water and stir into filling. Bring to a boil and cook until thickened (1 – 2 minutes). Remove filling from heat, remove cinnamon stick and cool to room temperature. Stir in Tajín.
Roll out prepared pie crusts and cut eight 3-inch circles from each. If you wish you can roll out the scraps and cut more circles until you don’t have enough dough to make any more. Place 1 teaspoon of filling on each circle. Fold in half and seal the edges by pressing down with a fork all the way along the edges. Hint: To help keep the filling inside the dough follow this technique. Imagine a line drawn across the center of each circle and place your filling with 2/3 of it above the line. Then fold from the top down. This will help keep the filling inside the dough. Start pressing the two edges from the center out to the fold in one direction and then the other.
Preheat oven to 350˚F. Bake until crust is golden (about 20 – 25 minutes).Combine powdered sugar and Tajín. Dust turnovers with powdered sugar and Tajín mixture immediately upon removing from the oven. Store in a single layer in an airtight container at room temperature.
Optional: You can make the turnovers any size you want. Just cut larger circles from the pie crust and adjust the amount of filling appropriately. Or try one of these in place of the pie crust: 1) Puff pastry sheets (from the freezer section of the grocery store) thawed, cut into squares then folded into triangles. Run a finger dipped in water around the edge of the square before folding and then press to seal. 2) Refrigerator biscuits rolled out and folded over and press with a fork to seal. 3) Phyllo pastry sheets—butter and stack 2 or three sheets then cut into strips, place a dollop of filling on each strip and then fold into a triangle (like folding a flag) making sure the corners are sealed as you fold.