Homemade Fajita Seasoning
Let Me Tell You About My Fajita Seasoning Obsession
Alright, friend, let’s talk fajitas. I used to buy those little store packets (you know the ones), but one time I ran out right when I’d promised everyone fajitas, and let’s just say panic mode ensued. Ended up googling a million recipes—didn’t love most. Eventually, I cobbled my own together, and now I never look back. Actually, last week I tried the store mix again out of pure laziness… it just wasn’t the same. Moral of the story: make this seasoning once and you’ll see what the fuss is about. Oh, and if you ever see a small jar labeled “fajita magic” in my cupboard, this is it.
Why You’ll Love This (Or At Least Not Hate It)
I make this when I can’t be bothered to run out just for a $2 envelope (because, really, who has the energy after 5pm?). Plus, my family goes absolutely bonkers for it—the kids actually shouted “Best ever!” last Taco Tuesday. Probably because it tastes fresh. Also, you control the salt and heat, which is handy if you, like me, once nearly blew out your tastebuds with a store-bought mix. Side note: I’ve ruined a white shirt or two with paprika dust, but hey, that’s just the seasoning’s way of making itself memorable.
What You’ll Need: Ingredients (Plus Some Swaps)
- 1 tablespoon chili powder (sometimes I swap in smoked paprika for a twist, but my gran would probably disown me)
- 1 tablespoon ground cumin (I’ve tried whole cumin seeds, bashed up, when I can’t find the powder—tastes decent!)
- 2 teaspoons smoked paprika (regular works fine; I only go smoked when I feel fancy)
- 1 teaspoon garlic powder (though a pinch more never hurt anyone)
- 1 teaspoon onion powder (I sometimes skip this if I’m out, but then I regret it)
- 1 teaspoon dried oregano (my friend uses Italian seasoning instead and, honestly, it’s totally fine)
- 1 teaspoon sea salt (table salt works; just use a smidge less)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne (or more if you like things wild; I usually chicken out)
How To Make It (Honestly, It’s Easy)
- Measure all the spices into a small bowl. I just use a soup spoon, eye-ball it sometimes. Precision is overrated here.
- Mix everything together with a fork. Or, if you want to feel proper, whisk it. This is usually where I sneak a taste. Sometimes I regret it if the cayenne clumps, so fair warning.
- Check for color and smell—if it’s not fragrant enough, add more cumin or paprika. Don’t worry if it looks odd; it always comes together in the pan.
- Pour into a jar with a tight lid. I use an old jam jar, works a treat. (Just don’t accidentally use sugar, like I did once. Disaster.)
Notes From the Land of Spilled Spices
- Sometimes the mix clumps up if your kitchen is humid. I just shake the jar and call it rustic.
- I thought pre-ground spices weren’t that different from whole—tried both, honestly, whole is a bit more aromatic but not a dealbreaker.
- If you double the batch, you’ll probably need a bigger jar. Or just use two jars. Learned that one the hard way.
Variations I’ve Actually Tried (Some Worked, Some Not So Much)
Once I tossed in a spoonful of brown sugar for a sweeter vibe—pretty good with chicken, not so great with steak (who knew?). Chipotle powder instead of cayenne—loved it. Tried turmeric once, just because it was there. Wouldn’t recommend, honestly; not the flavor you want for fajitas. But hey, if you love experiments, go wild.
What If I Don’t Have a Spice Jar?
No jar? No problem. I’ve used an old Tupperware, a zip-top bag, even wrapped it in foil one desperate time. It’s all good, just seal it up tight. (If you’re curious about fancy spice jars—Serious Eats did a fun roundup.)
How Long Does It Keep? (Not Long In My House)
If you keep it sealed in the cupboard, it’ll be good for a few months. Though honestly, mine disappears in a week or two, max. One time I found an old batch from last year in the back of the pantry—it still smelled okay, but I chickened out and tossed it. Better safe than sorry, right?
How I Like To Use It (And Maybe You Will, Too)
Obviously, fajitas! But I sprinkle it on roasted veggies or even use it on popcorn when I’m feeling wild. My sister stirs it into sour cream for a dip. Oh, and my husband insists tacos aren’t the same without it—he might be right. If you want more fajita ideas, I like this chicken fajita recipe for inspiration.
Pro Tips (Or, Things I’ve Messed Up So You Don’t Have To)
- Don’t rush the mixing step. I once dumped half unmixed spices onto chicken—tasted weirdly salty in spots and bland in others.
- Keep some of the mix aside if your kids don’t love spicy—you can always add a pinch more cayenne to the grown-up batch.
- Actually, I find it works better if you toast the spices for a few seconds in a dry pan before adding to your dish. But totally optional; I forget half the time.
FAQ—You Actually Asked These
Can I make this without chili powder?
Yep! Just use extra paprika and a pinch more cumin. It’s not exactly the same, but it’ll do in a pinch.
Is this gluten-free?
Sure is, as long as your spices aren’t cross-contaminated (sometimes labels are sneaky, so check if you’re celiac!).
What if I want it less spicy?
Just skip the cayenne. Or, use sweet paprika instead of smoked for a milder flavor.
Why does my seasoning clump?
Probably humidity, or maybe you used garlic salt instead of powder (been there!). Shake it up, break with a fork, and you’re good.
What’s the difference between fajita and taco seasoning?
Honestly, not much, but fajita seasoning usually uses more cumin and less chili powder. But, I use this for both, no worries.
And, slightly off-topic, but have you ever wondered why cumin gets everywhere? No matter how careful I am, it ends up on the floor. Must be a law of nature or something. Anyway—enjoy your fajita nights!
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
Instructions
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1In a small bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper.
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2Mix all the spices together thoroughly until well blended.
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3Transfer the fajita seasoning to an airtight container or spice jar.
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4Store in a cool, dry place for up to 6 months.
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5Use about 1 to 2 tablespoons of seasoning per pound of meat or vegetables when making fajitas.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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