Chamoy Tajín Pickle Sticks (Print Version)

Crisp dill pickles coated with tangy chamoy and zesty Tajín for a vibrant, spicy snack.

# What You’ll Need:

→ Pickles

01 - 6 large whole dill pickles, firm and crisp

→ Coating

02 - ½ cup chamoy sauce
03 - ¼ cup Tajín seasoning

→ Optional Fillings & Extras

04 - 6 strips fruit-flavored roll-up candy
05 - 1 tablespoon chili powder

# How-To Steps:

01 - Pat each dill pickle dry using paper towels to remove excess moisture.
02 - If desired, wrap each pickle with a strip of fruit-flavored roll-up candy for added sweetness.
03 - Pour chamoy sauce onto a shallow plate and roll each pickle until fully coated.
04 - Generously sprinkle Tajín seasoning over the chamoy-coated pickles, turning to ensure even coverage.
05 - Optionally dust each pickle with chili powder to increase heat according to preference.
06 - Place a wooden skewer or popsicle stick into each pickle to facilitate handling.
07 - Serve immediately or refrigerate up to one hour for a chilled, firmer coating.

# Expert Hints:

01 -
  • It tastes like a Mexican street snack without the street or the complicated steps.
  • Ten minutes, zero cooking, and you've got something that feels wildly sophisticated to offer guests.
  • The flavor combination is addictive—tangy, sweet, spicy, and salty all fighting for attention on your tongue.
02 -
  • Drying the pickles is non-negotiable—I learned this the hard way when my first batch slid around like they were ice skating.
  • The chamoy needs to be the right consistency; if it's too thick, thin it with a touch of lime juice, and if it's too thin, let it sit at room temperature for a few minutes first.
03 -
  • Keep everything cold until the last moment; cold pickles hold onto the coating better and have better texture contrast.
  • If you're making these ahead, store them in an airtight container in the fridge for up to a day, but they're genuinely best eaten within a few hours while the coating is still vivid and the crunch is at its peak.
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