Bring the heat with this fiery Mexican spice blend! Pasilla and ancho chillies give this Cooks’ Ingredients Tajin Style Seasoning a serious kick that’s perfectly balanced with zesty lime and sea salt.
Rub it over meat and fish before cooking for a tangy, peppery marinade. If you’re feeling a little adventurous, it’s also delicious sprinkled over fresh pineapple, then grilled. Or, if you want to add a bit of interest to your cocktail hour, how about using it to salt the glass rim of your margaritas? Cheers to that! Read on to discover just some of the other ways this versatile ingredient can help spice up your life...
Weekday
Tajin bean tacos & pineapple salsa
EASY
These tacos are zingy and bright thanks to the Cooks’ Ingredients Tajin Style Seasoning that’s added to the re-fried beans and pineapple salsa. They’re perfect if you’re after a meal the family can construct themselves!
Ingredients
1 tbsp olive oil
1 onion, finely sliced
3 garlic cloves, minced
2 tbsp Cooks’ Ingredients Tajin Style Seasoning
400g can Waitrose Pinto Beans
400g can Waitrose Black Turtle Beans
250ml vegetables stock
For the spicy pineapple salsa
200g pineapple flesh, cut into ½ cm cubes
1 red onion, finely chopped
1 red chilli, finely chopped, plus extra to serve
2 limes, zested and juiced
1 red pepper, finely chopped
¼ tsp Cooks’ Ingredients Tajin Style Seasoning
To serve
6 taco shells
1 red cabbage, finely shredded
handful coriander, roughly chopped
1 lime, cut into wedges
Method
1. Add the olive oil to a large frying pan over a medium heat. Fry the onion for 8-10 mins until soft and golden, then tip in the garlic, Cooks’ Ingredients Tajin Style Seasoning and a little salt. Cook for 30 secs until fragrant, then stir through the pinto and black beans.
2. Pour in the vegetable stock and simmer for 8 mins until the beans have softened and liquid has reduced. Using the back of a fork or a masher, crush the beans into a paste. Season and set aside.
3. Meanwhile, make the spicy pineapple salsa by combining all the ingredients, along with a pinch of flaky sea salt.
4. Heat the taco shells according to pack instructions, then place the shredded red cabbage onto a plate and top with the re-fried beans, pineapple salsa and a sprinkling of the chopped coriander. Serve with the lime wedges and taco shells to the side.
Love your leftovers
A butter to make them melt
It’s always good to have a flavour-packed butter handy and adding the Tajin Style Seasoning makes for a beautifully tangy and spiced version. Beat the seasoning into softened butter, then roll into a log and chill it. When you need it, just slice a little off and add it to roasted vegetables, chicken or steak.
Special Occasion
Whole baked tajin salmon traybake
EASY
Delight your dinner party guests with this succulent salmon traybake. The Cooks’ Ingredients Tajin Style Seasoning gives the dressing a subtle heat that marries perfectly with the other fresh, citrussy flavours.
Ingredients
5 tbsp olive oil
3 tbsp Cooks’ Ingredients Tajin Style Seasoning
1 large orange, zested and juiced
pinch of flaky sea salt
400g long-stem broccoli
Waitrose No.1 2 Wild Alaskan Sockeye Salmon Fillets or
1 850g side of salmon (available at the Waitrose Fish Counters)
handful coriander, roughly chopped
For the pickle
1 small red onion, finely sliced
½ mild red chilli, deseeded and finely sliced
3 tbsp white wine or apple cider vinegar
1 tsp caster sugar
pinch of flaky sea salt
Method
1. Heat the oven to 200C/180C fan/gas 6. Add the olive oil, 1 tbsp Cooks’ Ingredients Tajin Style Seasoning and the orange zest and juice to a bowl, along with a big pinch of flaky sea salt. Whisk to combine.
2. Lay the long-stem broccoli onto a baking tray and sprinkle over 2 tbsp of Cooks’ Ingredients Tajin Style Seasoning. Place the salmon on top and rub ¾ of the tajin dressing on both sides. Bake for 20-25 mins until the salmon is flaky and cooked through and the broccoli is soft with a little bite.
3. Meanwhile, make the pickle by adding all the ingredients to a bowl. Mix well, then cover and set aside for 20 mins.
4. When the salmon is ready, take it out of the oven and drizzle over the remaining tajin dressing. Serve the pickle to the side and finish with a scattering of coriander.