Try our Tajin shrimp fajita salad, then check out our crab tostadas, beef burritos and more Mexican recipes.

Tajín is an iconic Mexican seasoning that includes such ingredients as dried lime, ancho and pasilla chilli, sea salt, smoked paprika and oregano. It has a tangy, earthy, zesty flavour with a mild chilli heat that’s perfect to use as a marinade or over barbecued vegetables. It’s often sprinkled over sweet ripe fruits such as pineapple, mango and watermelon, and goes well with grilled seafood. Tajín is loved by chefs at restaurants including Casa Pastor in London and Bonita Taqueria Y Rotisserie in San Francisco.

Classic Tajín is available to buy from or alternatively Waitrose also have their own blend.


  • 3½ tsp Tajín
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 330g large raw prawns
  • 150ml soured cream
  • 1 tbsp lime juice, plus 1 tsp of zest
  • 25g coriander leaves
  • 3 wheat tortilla wraps
  • 2 red onions, cut into strips
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 2 Little Gem lettuces, leaves separated
  • 100g tinned sweetcorn, drained
  • 1 large avocado, sliced


  • STEP 1

    Put 2½ tsp of Tajín, the garlic and 1 tbsp of oil in a bowl with a good pinch of salt, and mix, then add the prawns, coating all over with the marinade. Leave to marinate.

  • STEP 2

    To make the dressing, whizz together the soured cream, lime juice, lime zest, coriander, a pinch of salt and a pinch of sugar in a blender.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. Cut the tortillas into 2cm strips, then toss with 1 tsp of oil and 1 tsp of Tajín until coated. Scatter over a baking sheet and bake for 6-7 mins or until they just start to crisp up but not burn. Remove from the oven.

  • STEP 4

    Next, fry the red onions in a large frying pan with 1 tsp of oil for 5-6 mins or until they brown, then add the peppers and cook for another 5-6 mins until soft. Leave to cool slightly. Make a bed of lettuce on a large serving plate or metal tray, then spoon the peppers and onions over the lettuce. In the same frying pan, add 1 tsp of oil and fry the marinated prawns for 4 mins or until cooked through. Spoon the cooked prawns over the lettuce and peppers, scatter over the sweetcorn, avocado and crispy baked tortilla strips. Drizzle over the coriander-lime dressing. Sprinkle over a little more Tajín to finish.

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