Chef Dennis Prescott Star of Netflix’s Restaurants on the Edge Shares Recipes for Summer Using Tajin
Here are some recipes incorporating Tajin Seasoning, a unique chili lime seasoning blend made with mild chili peppers, lime and sea salt, to spice up your summer menu.
Grilled Tajín & Maple Chicken Wings
For the Chicken Wings
2 pounds chicken wings
1 tablespoon olive oil
2 teaspoons TajIn
Glaze & Garnish
¼ cup pure maple syrup
3 tablespoons fresh squeezed lime juice
1 teaspoon Tajín
¼ cup minced cilantro leaves, to garnish
Extra lime wedges, to serve
When ready to cook, preheat a grill to medium-high heat.
In a large bowl, combine wings, olive oil, Tajin, and toss until the chicken is completely coated in the mixture. (Note! This step can be done up to 4 hours before grilling – the longer the wings marinate in the Tajín mixture, the better.)
Transfer the wings to the grill, placing directly on the grill grates in a single layer. Cook for 15 – 20 minutes, turning halfway through, until golden on the outside and cooked through on the inside (and the chicken has reached an internal temperature of 165 degrees F).
Meanwhile, combine maple, lime, and Tajín in a large bowl and mix well. When the chicken wings are done, immediately transfer them to the maple glaze bowl and toss well to coat entirely in glaze.
Transfer chicken wings to a serving platter and sprinkle over the cilantro. Serve immediately with extra lime wedges.
Grilled Tajín-Crusted Steak Fajitas
Makes 4 – 6 servings
Steak & Veggies
1 X 1 ½-inch thick NY Strip (striploin) steak
2 tablespoons olive oil, divided
1 tablespoon Tajin
1 medium red onion, sliced into half-moons
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
2 – 3 jalapeno peppers
Sea salt and cracked black pepper
Tajín-Spiked Sour Cream
½ cup sour cream
1 teaspoon Tajin
1 tablespoon fresh squeezed lime juice
Pinch of sea salt
Flour tortillas, to serve
1 large ripe avocado, cut into wedges
Small bunch cilantro, to serve
Extra lime wedges to serve
When ready to cook, preheat a grill over medium-high heat.
Massage the steak with 1 tablespoon of olive oil and 1 tablespoon of Tajn, making sure that the beef is completely coated in mixture. Place the steak on the grill and cook for 4- 5 minutes per side, or until the internal temperature of the beef reaches 135 degrees F for a medium-done steak (cook longer if you prefer your steak more well done). Transfer to a board to rest for at least 5 minutes before carving.
Meanwhile, toss your red onion, sliced bell peppers, and jalapeno with 1 tablespoon of olive oil and a pinch of sea salt and cracked black pepper. Grill until charred on all sides, about 4 – 5 minutes.
Next, make the Tajín-Spiked Sour Cream. Combine sour cream, lime, Tajin, and a small pinch of sea salt, and mix well. Done. Set aside.
When the steak has rested, slice into very thin strips. Build your fajita board with your beautifully grilled steak and veggies, spiked-sour cream, avocado, lime, and flour tortillas and serve immediately.
Bloody Mary with Candied Maple Bacon & Tajín
Makes 1 mocktail (plus extra candied maple bacon for more drinks)
Candied Maple Bacon
1 pound smoked bacon
¼ cup pure maple syrup
¼ teaspoon Tajin
Zest of 1 lime
4 ounces tomato juice
½-ounce (15 ml) lemon juice
½-ounce (15 ml) lime juice
2 dashes Worcestershire Sauce
2 dashes hot sauce
Pinch of black pepper
¼ teaspoon Tajin, plus more to rim the glass
2 stuffed green olives
1 celery stalk
1 piece candied maple bacon
Preheat an oven to 350°F degrees and line a large rimmed baking sheet with parchment paper.
Arrange the bacon on the parchment paper in a single layer. In a bowl, combine maple, Tajin, and lime zest and mix well. Baste the top of each piece of bacon liberally with the maple mixture, coating every nook & cranny. Transfer to the oven and bake for 20 – 25 minutes, or until crispy and golden brown. Transfer the cooked bacon to a wire rack to cool for 5 minutes (make sure you don’t leave the bacon on the rack for too long – it will stick).
Pour some Tajín onto a plate. Rub the juicy side of a lime around the lip of a pint glass. Roll the outside of the glass in the Tajín completely coating the rim of the glass in spice mixture. Fill the glass with ice.
In a cocktail mixer full of ice, combine the tomato juice, lemon and lime juice, worcestershire, hot sauce, black pepper, and Tajín. Shake vigorously, then strain into the glass. Garnish with celery, olives, and Maple Tajín Candied Bacon. Serve immediately.
Dennis Prescott is a celebrated Canadian chef and cookbook author, with over 500k Instagram followers. A once struggling musician living in Nashville, TN, Prescott learned how to cook by working his way through several Jamie Oliver cookbooks. His studies quickly turned to a food obsession, where he started his booming Instagram account full of photos of mouth-watering food and eclectic recipes. Prescott began working alongside chefs in various restaurants, leading him to travel the world as a chef. Having spent time experimenting with countless cooking techniques and recipes, and teaching numerous communities how to cook, Prescott’s expertise has led him to this crucial role on Restaurants on the Edge. His latest cookbook, Eat Delicious, is in stores now.
Restaurants on the Edge is Netflix’s new reality show. In each hour-long episode, a team of experts turns struggling restaurants with stunning views into destinations connected to their community and worthy of their jaw-dropping locations.