My 1-Ingredient Upgrade for Better Broccoli Every Time

It took me a while to warm up to broccoli. Though I was an adventurous eater as a kid, I would have rather consumed just about anything than the overcooked, greyish stalks my parents offered at dinner. They tasted like nothing much and smelled like a sulfur mine.

As an adult, I learned that lighter handling of the florets made them more palatable, but I still didn’t love them. I ate broccoli because I felt I should, not because I liked it. Then I realized that I already had the ideal ingredient to pair with it sitting right by the stove: Tajín Clásico.

I first encountered Tajín seasoning at Mexican restaurants. The Mexico-made spice mix consists mostly of dried lime, chiles, and sea salt. I had long used it to top my breakfast tacos or to sprinkle over ripe mangoes for a smack of tangy heat. Why not add it to plain vegetables like broccoli?

A few shakes of Tajín Clásico over air-fried broccoli (how I prefer to cook it) was a game changer. All I do is cut the head of fresh broccoli into bite-sized florets, then coat the pieces lightly with a spritz of avocado oil. Finally, I cover them in Tajín just slightly more liberally than I would with salt, about 1/2 teaspoon for a head of broccoli. I air fry the florets for about 15 minutes at 375 °F.

At the end, I’m ready to eat something I never thought possible: broccoli that I actually crave. I don’t need to add heavy butter or cheese to make the vegetable appealing to me. All it takes is some acid and heat from the Tajín to tame the flavor of the brassica. 

Add protein (Chicken!) and you have a satisfying dinner. The lime and chiles are subtle enough to go with practically anything, but I like to pair Tajín-dusted broccoli with grilled pork chops or chicken teriyaki. With a single, store-bought spice mix, I’ve made broccoli a whole lot more delicious.