Mexican Essentials: Chili-Lime Seasoning (Tajin)

Andy Anderson !


You can find bottles of this in the spice section of most grocers. However, by making your own, you eliminate any unwanted chemicals, and you get to adjust the seasoning to fit your own tastes.

My version has a smoky heat that is great on steaks, chicken; even fish. And, if you happen to head south-of-the-border, you will find folks sprinkling it on their fresh fruit.

So, you ready… Let’s get into the kitchen.


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10 Min
No-Cook or Other



  • 1 Tbsp
    dried lime zest, finely chopped
  • 2 tsp
    chili powder, hot or mild, your choice
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    dehydrated onions finely ground
  • 1 Tbsp
    ground cumin
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    ground coriander
  • 1/4 tsp
    salt, kosher variety
  • 1/4 tsp
    coconut sugar
  • 1/8 tsp
    cayenne pepper

How to Make Mexican Essentials: Chili-Lime Seasoning (Tajin)


  2. To increase the heat use a hotter chili powder, and more cayenne. To decrease the heat reduce the chili powder and cayenne, and increase the paprika.
  3. Save those spice bottles.
    I make a lot of my own spice combinations, but I buy a lot of individual spices. When a bottle goes empty, I remove the label, and toss it into the dish washer. Then, when I make my “special” spice mixtures, I slap my own label on, and stick in in the cupboard.
  4. Gather your ingredients (mise en place).
  5. Add all the ingredients together in a jar, and keep in a cool, dry place, away from sunlight.
  7. I sprinkle it on beef, pork, and fish, before grilling, or cooking. It is awesome sprinkled on a good juicy burger, or even sprinkled over fresh fruit. Enjoy.
  8. Keep the faith, and keep cooking.

Printable Recipe Card

About Mexican Essentials: Chili-Lime Seasoning (Tajin)

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Hashtag: #Yummy

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