From the book MY (HALF) LATINX KITCHEN. Copyright © 2025 by Kiera Wright-Ruiz. Published on February 11, 2025 by Harvest, an imprint of HarperCollins Publishers. Reprinted by permission.

Tajin is one of Mexico’s most beloved seasonings. Pronounced “ta-HEEN,” it is a blend of dehydrated lime, salt, and a combo of chiles de arbol, pasilla, and guajillo. I love to sprinkle it like glitter onto most things. Fruit, corn, mangonadas, paletas, candy, meat, and even life itself can benefit from a heavy Tajin shower. Here are three easy recipes that celebrate the seasoning magic and pack little punches of sour, salty, and sweet. Minty pineapple and watermelon with feta is all the best parts of summer on a plate. A spicy cucumber- avocado salad with corn would be great as a light side or app. And mango strawberry fruit salad with chamoy is inspired by mangonada, one of my all- time favorite drink desserts. None of these recipes lists the exact amount of Tajin to use because you need to follow your heart (but a lot is a good place to start).

Note: Made with our Hot Lime Seasoning instead of Tajín—just use a 1:1 swap.