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Tajin is the name of a brand of seasoning mix widely used in Mexico, Central and South America. It is a mixture of spices that consists primarily of chili peppers, lime and salt. Empresas Tajin, the company that makes the seasoning, markets it as a "fruit seasoning." However, the spice mix can actually be used many ways.


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Tajin seasoning is traditionally used to season fruits, such as mangoes and tamarinds, which are popular foods in Central and South America. The seasoning also adds flavor to vegetables. You can sprinkle some on your favorite recipe for garden salad or vegetable soup. You can also sprinkle it over crudites or place a small bowl of Tajin on a vegetable platter for dipping. Additionally, you can season French fries or mashed potatoes with the seasoning.


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You can use Tajin seasoning on almost any type of meat as a marinade or a direct seasoning. For poultry, sprinkle it on chicken before grilling or frying. Rub your Thanksgiving turkey with the spice mixture before roasting. For beef or pork, spread the mixture on ribs, steaks, roasts, chops and other cuts. The mixture can also be used on seafood including shrimp, fish, clams, scallops, squid, crab and lobster. Tajin can also be used on other proteins, such as eggs and tofu.

Snacks and Desserts

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Central and South Americans use Tajin seasoning as a flavor enhancer for snacks. Tajin gives a tangy, spicy quality to tortilla chips, popcorn, pretzels, nuts and popcorn. You can also add the seasoning to dips and spreads. For dessert, you can make Tajin ice cream or custard by adding the seasoning to ice cream base or custard before preparing them. You can even add Tajin to a sweet, fruit compote and serve it over a slice of cake.

Beverages and Other Uses

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Tajin seasoning is a principal ingredient in several Latin-American drinks. One of these is called a Michelada. A Michelada is a mixture of Mexican beer, tomato juice and Tajin. Additionally, Tajin is used instead of salt to coat the rims of glasses for margaritas and other tequila-based drinks. Tajin can also be used to season rice and pasta.

About the Author

Jeremy Cato

Jeremy Cato is a writer from Atlanta who graduated with Phi Beta Kappa honors and an English degree from Morehouse College. An avid artist and hobbyist, he began professionally writing in 2011, specializing in crafts-related articles for various websites.