Tex-Mex Veggie Platter Recipe

Name: Tex-Mex Veggie Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 3/4 teaspoon chipotle chile powder; 1/2 cup Mexican crema or sour cream; 1/2 cup fresh cilantro; 1 clove garlic, chopped; 3 limes; 2 mangoes, peeled and cut into sticks; 1 small jicama, peeled and cut into sticks; 1 bunch radishes, trimmed and halved (quartered if large); 1 large red bell pepper, cut into strips; 1 English cucumber, sliced

Servings: persons

Kosher salt
3/4 teaspoon chipotle chile powder
1/2 cup Mexican crema or sour cream
1/2 cup fresh cilantro
1 clove garlic, chopped
3 limes
2 mangoes, peeled and cut into sticks
1 small jicama, peeled and cut into sticks
1 bunch radishes, trimmed and halved (quartered if large)
1 large red bell pepper, cut into strips
1 English cucumber, sliced

1
Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.
2
Wipe out the food processor and add the crema, cilantro and garlic.
3
Add the grated zest and juice of 1 lime and puree until smooth.
4
Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.
5
Toss the mango and jicama sticks with the juice of 1 lime.
6
Transfer to a platter along with the radishes, bell pepper and cucumber.
7
Slice the remaining lime into wedges and add to the platter.
8
Serve with the chile salt and cilantro crema.
9
Photograph by David Malosh

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 3/4 teaspoon chipotle chile powder, 1/2 cup Mexican crema or sour cream, 1/2 cup fresh cilantro, and more.

Yes, Tex-Mex Veggie Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tex-Mex Veggie Platter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions