Learn how to make your own Homemade Fajita Seasoning from scratch to use for chicken fajitas, taco salads, soups, and more!
As a food blogger, I don’t always share every recipe I make, especially when I cook. Sometimes it is someone else’s recipe and I don’t change it enough to reblog. Other times the recipe is so simple, it doesn’t even occur to me about sharing.
I’ve been cooking dinner for myself ever since I studied abroad in Ireland back in 2007. It was my first time with a kitchen and no meal plan on campus. I learned to get over my fear of touching raw meat very quickly (with the help of a housemate).
One dinner that I made a lot throughout college and even now is fajitas, whether it’s beef, chicken, or shrimp. My secret weapon to making dinner quick and easy is having a jar of Homemade Fajita Seasoning ready to go in my pantry. If you have basic spices in your pantry, you don’t need to run out and buy a packet. You can easily make this fajita mix right now.
What’s the difference between fajita and taco seasoning? I’ve been researching this question quite a bit. Turns out nobody really knows the answer! What I personally concluded is although they contain the same spices, they have a different ratio, which alters the taste slightly. I personally use this fajita spice mix for both fajitas and tacos. I don’t think there’s any hard rule to follow.
I have a well-equipped spice collection, so why go out and buy a packet of fajita seasoning when it’ll take me 5 minutes to make some at home? Not to mention no funky chemicals or a high amount of sodium.
Make a big stock of it now, then use a tablespoon or two as you need it. You can make chicken fajitas or spice up some chili. Throw it in taco meat or do a spice rub for chicken. Your limit is your imagination. Be sure to gradually add some so you can taste and adjust as necessary.
Your Fajita Seasoning is only as good (and spicy) as your spices. I’ve made it with cheap chili powder from the dollar store (college, remember?) and with good quality chili powder from Penzey’s Spices. Huge difference (no surprise there).
Don’t get me wrong – if all you have is the cheap dollar spices, by all means it still makes a good dinner. Trust me – I didn’t have the money to splurge on good quality ingredients until after college, and I’ve been making this recipe longer than that.
5 minPrep Time
5 minTotal Time
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper (optional)
- Mix together all of the spices and store in an airtight container.