By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Tajin is a Mexican seasoning blend that packs a galloping wallop of zippy flavor in a deceptively simple combination of ingredients. The melding of chilies, lime, and salt is at once warming, tangy, and salty. Whether you are making a dish that is sweet or savory, Tajin can add the something extra you didn’t know you were missing. It is delicious sprinkled over fresh fruits like watermelon, mango or pineapple. Use it to rim the edge of a cocktail glass or tropical smoothie. Try jazzing up your crudité platter by sprinkling it over slices of cucumber, radish, jicama, or kohlrabi. It is excellent on roasted vegetables, or as a unique twist in soups, pasta dishes, and salad dressings. The zesty flavor just screams summer to me, so get creative! If you’d like to participate in future installments of this series, you can sign up at the CRDL.
Tajin Chicken and Vegetables
- 2 chicken breasts or 1 pound of thighs
- 1 medium zucchini
- 1 cup sweet corn
- 1/2 red onion
- 1 tbsp butter
- 2 tsp Tajin
- 1/4 tsp garlic powder
- Optional: salt to taste, cilantro
Dice onion and saute with butter in a large pan on medium heat until onions begin to soften. Cut the zucchini into half inch cubes. Toss zucchini and corn with onions until well mixed. Make space on one side on the pan and add your chicken breasts or thighs. Sprinkle the Tajin and garlic evenly over the chicken and vegetable mixture. Flip the chicken and cook, covered, for about 5 minutes.
Remove the lid, toss the vegetables thoroughly, and flip the chicken. Cook, covered, for another 5 minutes. Repeat the process as necessary until the vegetables are cooked and the chicken has reached an internal temperature of 165F. Cook uncovered for 2-3 minutes to reduce the liquid in the pan. If desired, salt to taste and garnish with a sprinkle of cilantro. Serve as is, or over rice.
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