Crisp pickles, chamoy, and Tajín blend for a tangy, spicy, and sweet bite-sized treat with Mexican flair.
# Components:
→ Main
01 - 4 large dill pickles, whole
02 - 1/2 cup chamoy sauce
03 - 2 tablespoons Tajín or other chili-lime seasoning
04 - 16 corn chips (such as Takis, Flamin’ Hot Cheetos, or similar), crushed
→ Optional Fillings & Toppings
05 - 1/4 cup mango, peeled and cut into sticks
06 - 1/4 cup jicama, peeled and cut into sticks
07 - 1 tablespoon lime juice
08 - 1 tablespoon hot sauce (such as Valentina or Tapatío)
# Directions:
01 - Pat each pickle dry with paper towels. Using a sharp knife, slice each pickle lengthwise into halves.
02 - Using a spoon, carefully scoop a shallow trench in the center of each pickle half, ensuring not to cut through.
03 - Arrange mango or jicama sticks into the channels as desired.
04 - Evenly pour chamoy sauce over the filled pickle halves.
05 - Generously sprinkle Tajín or chili-lime seasoning onto each pickle.
06 - Top the pickles with crushed corn chips.
07 - Squeeze fresh lime juice and add hot sauce over the pickles, if desired.
08 - Slice each prepared pickle half into bite-size pieces and serve immediately.
