The hint of smokiness the fruit absorbs while on the grill will be balanced by the bright, acidic bite of the Tajin. It is an incredibly versatile sauce, used in makingMexican candies, adding to fruits and desserts, making drinks, serving with street foods and other Mexican foods, and so much more.

There’s also plenty of Tajin roasted veggies and creamy avocado, making this crazy colorful and insanely scrumptious. Drinks– Used to coat the rims of glasses for popular Mexican drinks like mangonadas, micheladas, bloody marys or bloody marias, and margaritas.

If you don’t have fresh mango, you can use frozen mango or even mango sorbet to recreate this recipe.

It adds a punch to guacamole or grilled corn; it can be part of a marinade on poultry, meats, and fish; and it's commonly used as a tabletop condiment that's an alternative to plain salt. Some types of hummus have a strong lemon flavor, some have an overwhelming garlic flavor, and some hummus has a spicy tone. You can also mix Tajin with sour cream to create a citrusy dip, perfect for veggie sticks and pita chips.It is used in many dishes, especially appetizer dips, and it can be paired with a variety of vegetables, including broccoli and cauliflower. Plain cooked shrimp works well with Tajín-the spice blend plays nicely with shrimp's underlying sweetness. The Borough Market outfit does a “delicious version” of this punchy Mexican combination of roasted chillies, nuts, seeds and garlic in oil, says Pamela Yung of ASAP Pizza.