Homemade Fajita Seasoning

4.56 from 9 votes

Homemade Fajita Seasoning

Skip the store-bought blends and make this Homemade Fajita Seasoning instead. It's cheaper, delicious, and you can customize it to your own taste!

Prep Time5

Total Time5

Course: Seasoning

Cuisine: Mexican, texmex

Total Cost: ($0.71 batch)

Servings: recipe

Calories: 44kcal

Author: Marsha McDougal

Equipment

Small Bowl

Ingredients

2 tsp chili powder $0.20
2 tsp ground cumin $0.20
1 tsp smoked paprika $0.10
1 tsp garlic powder $0.10
1 tsp salt $0.03
½ tsp black pepper freshly cracked, $0.08

Instructions

Combine all of the ingredients in a small bowl and stir until evenly mixed. Use immediately, or store in an airtight container, away from heat and sunlight, until ready to use.

See how we calculate recipe costs here.

Notes

A note on sodium: The nutrition information is calculated for the full batch of seasoning, not one serving of finished fajitas. As written, this recipe includes 1 tsp salt and makes enough seasoning for about 1 lb. of protein or vegetables (which usually serves about 4 people). If you're watching your sodium, reduce the salt to ½ tsp or leave it out completely, then salt your finished fajitas to taste after cooking.

Bloom the spices for deeper flavor: After browning your chicken, beef, or veggies, add the seasoning to the hot pan and stir for 30-60 seconds, until the spices smell warm and fragrant. This wakes up the spices and takes the flavor to the next level.

How Much Fajita Seasoning to Use:

This is a small-batch recipe. It makes about 1.25 oz. or 7.5 teaspoons of seasoning. The premixed packets at the store are usually 1-1.25 oz., so this recipe makes enough to substitute one store-bought packet! This means one batch of my homemade seasoning mix is enough to season 1 lb. of beef, chicken, fish, or veggies.

How to Use:

This blend can be used as a 1:1 replacement for a store-bought fajita seasoning packet. How you will use it depends on the recipe you're following. Some recipes will have you add the seasoning as it is, while others call for mixing it with water. As a general rule, use one batch of this mix for 1 lb. of protein, and if you'd like a saucier finish, add about ¼-⅓ cup water while cooking.

Nutrition