I would be happy eating cucumbers every night simply with a splash of olive oil, squeeze of lemon juice, and pinch of sea salt. A while ago, though, on a sort of Mexican-themed night (which also included my favorite mineral water, Topo Chico, and platanos), I decided to take a little bit of absolutely no extra effort to change it up a bit with a sprinkle of Tajin.
Do you know Tajin? This is the all-in-one seasoning used by fruit vendors on the streets of Mexico (and the Mission District in San Francisco) on mangoes, cucumbers, watermelon, jicama, and more and has been recently having a moment (see this article in the New York Times: Tajin Is a Lifestyle). It’s a simple and short ingredient list: dried granulated chiles (a combination of chiles de árbol, guajillo, and pasilla), dehydrated lime, and salt. You could replicate it with spices you might already have in your pantry, but it’s this particular combination of chiles, for me, that makes Tajin Tajin. Plus it has just the right balance of chiles to lime to salt, so it’s truly a no-brainer. It’s also more flavorful than spicy — suitable for children! And if you really like it, I’ve seen it being sold in individual-size mini bottles you can carry with you.
The recipe is really a non-recipe, but I’ve written it up in case you’d like instructions. The most important part for me is the plating. Isn’t it pretty?
Servings: 4, as a side dish