Another summer day, another fruit post! I’ve been on quite a fruit kick lately (Fruit Water, Banana “ice cream”, and Blueberry and Raspberry Phyllo Cups), because I can’t pass up all this in-season fruit! All this fruit reminded me of a delicious fruit taco snack my colleague Karina makes. She is originally from Mexico and after a trip home, she made these popular, sweet-and-spicy snacks to share. One bite and I was hooked!
When I told her I was thinking of posting about these tacos, I asked for her insight. She wrote:
I’m not sure if I have any insight, but for sure we (and by “we” I mean Mexicans) think: if the taco cannot close (because of all the fillings) then it’s a good taco!
Well, that’s true, no matter who you are! She also gave some alternative ways to prepare this recipe, which I’ve included after the directions.
What’s so special about this fruit taco, you may ask? The seasoning! These tacos call for salsa de Chamoy, a sweet and spicy apricot and chile sauce; both the liquid and dry forms of Tajin, an addicting lime, chile and salt seasoning; and cacahuetes japones, a peanut with a sort of spicy cracker shell. I will admit, finding these ingredients may be a bit challenging depending on where you live, but don’t let that put you off! It’s worth the search.
International markets will usually have these ingredients, and lately, I’ve found them in the international aisle of more than one chain grocery store near me. If nothing else, you can always order online! Tajin’s website has a handy locator feature and once you buy a bottle, you may start dumping it on everything. I put it on eggs and on black beans, for example, so it’s worth the investment. (I promise this post isn’t sponsored, I just really like this spice.)
- small tortillas (if you are being completely faithful to the recipe, I’ve posted a picture of the brand I used below)
- 1 cup watermelon chunks
- 1 cup pineapple chunks
- 1 cup mango
- 1/2 cup jicama
- 1/2 cup cucumber
- oranges/tangerine/mandarins, peeled and separated (really, whatever you have on hand works)
- a squeeze of fresh lime juice on each taco
- Salsa de Chamoy to taste (If you can’t find it in the store, you can make your own)
- Tajin liquid
- Tajin seasoning
- Cachuetes japones (More about this weirdly named and wonderful snack here and here if you’re not familiar)
*these are just suggestions: really, use as much of each fruit as you’d like. I like lots of pineapple and jicama.
- Wash and/or peel and slice fruit into bite-sized pieces.
- Spoon fruit onto the tacos.
- Add seasoning, lime, and salsa de Chamoy to taste. I use roughly a tablepoon of salsa per taco, and probably at least that much Tajin, but play around to find what you like.
- Top with a small handful of cacahuetes japones and serve immediately.
Done! Honestly, tracking down the ingredients might take longer than making them. It’s been in the upper 90s here lately, so the fresh, cool crunch of these tacos is so refreshing! I won’t lie, I was home alone the other day and ate four of these for dinner.
There are also multiple ways to make this dish, Karina says:
I’ve made them pineapple-only or cucumber-only, but always with the Japanese peanuts … It’s very common to find in Mexico cups with all these fruits, just sprinkled with tajin and lime, and not in a taco. We eat them as a snack, so it would be great for your blog readers, that even if you cannot find the “tortillas” you can eat those in a cup. Sometimes with coconut too. Now I’m hungry 🙂
I think it should be clear by now why she and I get along. #tacosalldayeveryday
I love that she shared a piece of herself with us and that I can now share this delicious, refreshing snack with you. She also kindly supplied me with her favorite authentic tortillas and cacahuetes japones, so thank you, Karina!
Have a great week, RWC!