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Recipes straight from Claudia's Cocina

Filtering by Tag: tajin

Tajín Avocado Ice Cream

Claudia Sandoval


avocado ice cream
  • 2 large avocados, pitted

  • 1 can of full fat coconut milk

  • 1/3 cup granulated sugar

  • 1 tablespoons lemon juice

  • 1 tsp lemon zest

  • 2 tsp. TAJÍN® seasoning, plus more for sprinkling


For 4 Servings

1. Take a spoon and remove the flesh from the avocado skins. Place the flesh into a blender along with all of the can of coconut milk (include cream). Add the granulated sugar and lemon juice to the blender.

2. Blend until smooth. Using a rubber spatula remove the contents and place into a large bowl. Fold in lemon zest and TAJÍN® seasoning. Making sure to incorporate well.

3. Place mixture into an ice cream maker. Allow to freeze according to the manufacturer’s instructions.

4. Remove from ice cream maker and serve or store in refrigerator for later use.

5. When serving, dust with an additional sprinkling of TAJÍN® Seasoning


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Tajin Grilled Skewers

Claudia Sandoval

Chef Claudia Sandoval - Tajin-2.jpg

Marinated Beef and Veggie

by Chef Claudia Sandoval


  • For the Marinade:
  • 2 oranges, juiced (1 cup)
  • ¼ cup yellow onion, minced
  • 2 garlic cloves, minced
  • ¼ cup grapeseed oil
  • 2 tablespoons TAJÍN® 

    For the Skewers:
  • 1 ½ lb. Boneless Beef Sirloin, cut into 1½” cubes
  • ½ lb. heirloom grape tomatoes
  • 2 zucchini, cut into 1” half moons
  • 1 corn, cut into 1” rounds
  • 12-20 metal or bamboo skewers
  • 2 tblsp. TAJÍN® seasoning


For 6 servings

Preheat outdoor grill or grill pan to Medium-High heat.

  1. In a large zip lock plastic bag, combine the marinade ingredients and sirloin cubes. Seal with little air left in bag and toss gently to coat. Refrigerate for at least 1 hour or overnight, turning occasionally.
  2. Thread beef onto six metal or soaked wooden skewers. Discard marinade. Thread Veggies onto six metal or soaked wooden skewers. Sprinkle all with TAJÍN® generously.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack or grill pan. Do not saturate paper towel with too much oil.
  4. Grill steak and veggie skewers over medium-hot heat for 8-10 minutes or until beef reaches desired doneness. Use a thermometer to check beef temperature: 130° for medium rare, 145° for medium, 160° for well-done.
  5. Remove skewers from grill and allow beef skewers to rest for 2-5 minutes.


Copyright © 2016 Claudias Cocina LLC. All Rights Reserved.