Tajin seasoning is a popular Mexican spice blend with a tantalizing chili lime flavor. Use this recipe to make it at home for better flavor!
There’s no denying that packaged seasoning mixes and spice blends are a nice convenience. However, for some people, the convenience is overshadowed by the potential health risks of using the product.
For example, many spice blends are high in sodium, a definite concern for anyone with high blood pressure or heart disease. Plus, there are artificial ingredients and preservatives like MSG in some of those seasonings.
Of course, there’s also the noticeable lack of flavor, especially when the spice blend comes from a store where it’s been sitting on the shelves for a long time.
Thankfully, those issues will never be a problem when you make your own spice blends. So, for the best flavor, toss out the bottled spices and make your own. With recipes for homemade homemade chili seasoning, taco seasoning, sazon, and tajin, your Tex Mex and Mexican meals will taste so much better!
Tajin Seasoning FAQ
The original brand name for this product is called Tajín Clásico. Originating from Jalisco, Mexico, it’s a blend of dried chiles, lime, and salt.
Store homemade spices in an airtight jar and keep them in a cool, dry location. They will stay fresh for at least 4 months, and possibly as long as 6 months.
There are three types of dried chile powder in this spice blend recipe.
Grinding whole dried chiles is very simple to do, and the flavor is much better than using store bought ground spices. That being said, if you want to use ground spices, you certainly can.
If you prefer to grind your own, these are the dried chiles you’ll need for tajin seasoning:
- Guajillo – A guajillo chile is the dried form of mirasol chiles. Its spicy heat isn’t overbearing, as it falls in the middle of the Scoville scale. The flavor is earthy but with a slight fruity note. I use guajillo chiles in my recipe for carne asada marinade.
- Ancho – Anchos are the dried form of poblano peppers, and are one of the most used dried chiles in Mexican cuisine, Its flavor is deep, smoky, and earthy. I use them to season everything from asado (Mexican pork stew) to the meat for birria tacos.
- California– This is the dried form of an Anaheim chile, With very little spicy heat, they fall toward the bottom of the Scoville scale. They add a nice sweet heat.
To remove the bitter flavor from whole dried chiles, remove and discard the stems and seeds.
Dried lime powder
I keep things simple here by purchasing TRUE brand crystallized lime powder. If you’re interested in making homemade lime powder, you can dehydrate limes in an oven, air fryer, or dehydrator, then blitz them in a processor or grinder.
Uses for tajin spice
There are plenty of ways to use the chili lime seasoning! Of course, it makes a fantastic rub for chicken, shrimp and beef, but tajin seasoning can even be used to season foods that won’t be cooked, including:
- Elote (Street Corn Recipe)
- Sprinkle over popcorn
- Roasted pumpkin seeds or nuts
- Rim cocktail glasses
- Season fresh or grilled fruit skewers – It’s especially delicious on grilled pineapple and on mango slices tossed in a bit of lime juice
- 2 tbsp chili powder
- 1 tbsp guajillo chile powder
- 1 tbsp ancho chili powder
- 3 tbsp lime powder (See Note 1)
- 3 tbsp sea salt
- 1 tbsp sugar (optional, to lessen heat)
- If using whole dried chiles, remove stems and seeds from chiles and add to a spice grinder or blender. Grind to a powder.
- Transfer to a small bowl and whisk in the lime powder, salt and sugar. Mix well. Store in an airtight container for 2-3 months.
- Serve sprinkled over fresh cut fruit, popcorn, steamed corn on the cob, rim a glass for Bloody Marys.
- I use TRUE Lime, crystallized lime powder.
- Serving is based on 1/4 teaspoon. This recipe yields just under 3/4 cup total.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.