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Cucumber and Jicama with Tajin Seasoning

Cucumber and Jicama with Tajin Seasoning

A couple of years ago, Tom and I had dinner in Puerto Vallarta, Mexico (at La Revolución).

at La RevolutionThey brought us this lovely appetizer plate of Cucumber and Jicama with Tajin Seasoning.

The waiter was kind enough to bring the Tajin bottle out of the kitchen so I could see the product to buy. It looks like this, and is available in the Mexican section of many grocery stores.Tajin Seasoning

Their add says, “An age old Mexican tradition turned into an exciting flavor experience that will tickle your taste buds and make healthy fruits and veggies extra delicious for you and your family!”

I’ve tried other seasonings, but this is the one I remember from the restaurant. It would be good on raw zucchini or tomatoes, too.

Just squeeze lime juice over cucumbers and jicama, then sprinkle with Tajin for an appetizer. Use as much, or as little as you like – it’s a bit spicy, but not really hot.

NOTE: I can’t really recommend La Revolución restaurant since it’s changed hands and isn’t the same as when we were there.

Cucumber and Jicama with Tajin Seasoning
Cuisine: Mexican
Recipe type: Appetizer
Serves: 2
  • ½ large cucumber
  • ⅓ medium jicama
  • 1 tablespoon lime juice (about ½ lime)
  • 1 teaspoon Tajin seasoning (or to taste)
  1. Peel the cucumber and slice it into rounds. Peel the jicama and slice it, then cut it into pieces of the desired size. Arrange the cucumber and jicama slices in a single layer on a plate.
  2. Squeeze the lime juice over all, then sprinkle with Tajin seasoning, to taste.
Nutrition Information
Calories: 31 Fat: 0.05g Carbohydrates: 7.50g Sugar: 1.79g Sodium: 3mg Fiber: 3.70g Protein: 0.71g Cholesterol: 0