Recipe Overview
Why you’ll love it: Learn how to make homemade fajita seasoning in minutes using ingredients you probably already have in your pantry. Ditch the packet of unrecognizable ingredients; fajita seasoning is easy to make!
How long it takes: 5 minutes
Equipment you’ll need: measuring spoon, small jar
Servings: Makes about ⅓ cup (use 2 teaspoons per pound of meat)
For quite awhile, I’ve been on a mission to get back to the basics. I always do what I can, when I can. Meaning, if I can make something from scratch, I do. But if I’m tired and would rather read a book to my kids than make something from scratch, you won’t find me beating myself up about it.
But, here are some simple things I try to do:
- Read ingredients and nutrition labels – this one is pretty much a sure thing, because my kids have food allergies, so it’s not only a nutritional thing but also a matter of safety.
- Make spice mixes from scratch.
- Work out, whenever I’m able.
- Eat unprocessed foods, as often as I can.
Why Make Homemade Seasoning
Healthier. I’ve found that spice mixes such as this homemade fajita seasoning are a really simple way to be conscious of your health. No anti-caking aids, no ingredients you can’t pronounce, no sky-high sodium.
Great flavor. Not to boast, but my fajita seasoning recipe tastes WAY better than store-bought stuff. We taste-tested homemade vs. a packet and there was no comparison. Homemade fajita seasoning is much, much more flavorful!
Easy. Most of my spice blends can be made in five minutes or less. Have your kids shake the jar and then you’re killing two birds with one stone: you’re having fun with your kids and you’re making simple and effective health changes.
This fajita seasoning is great on chicken, steak, shrimp, fish, and vegetables! Read some of the comments below for inspiration. It’s perfect for any kind of fajita you’re craving, and it’s so easy. I always use it for my steak fajitas, sheet pan chicken fajitas, sheet pan shrimp fajitas, fajita stuffed chicken, and fajita spaghetti squash.
Versatile. I started making my own blends with taco seasoning and found that there are all sorts of ways to use it, far beyond tacos. It’s been so popular in both my household and in many of yours, that I posted a recipe for large batch homemade taco seasoning. Fajita seasoning is similar, and it can also be used for an easy marinade.
Ingredient Notes
- Chili Powder: I do want to point out that many chili powder blends contain added salt. Look for a brand that doesn’t, or decrease the amount of salt in this recipe.
- Salt: I love that you can add as much or as little salt as you want when you make your own.
- Paprika: Sweet paprika is the type you usually find on grocery store shelves. It’s slightly sweet and fruity with a hint of heat. If you love a smoky flavor, substitute smoked paprika.
- Brown Sugar: Sugar helps to caramelize the fajita meat and veggies, giving them a nice seared brown exterior.
- Ground Black Pepper: Grind your own or use already ground pepper. If you are using a very finely ground pepper, you may want to use less.
- Onion Powder: Onion powder is simply dehydrated ground onion; don’t confuse it with onion salt!
- Garlic Powder: Same as above.
- Mexican Oregano: While there is a bit of difference between the two, if you can’t find Mexican oregano, regular oregano works fine too.
- Ground Cumin: This spice really makes this blend tick. It’s what makes it taste like “south of the border.”
- Cayenne Pepper: Add as much or as little as you like — this really adds the heat!
How to Make Fajita Seasoning
Okay, guys. This one is pretty easy.
Put all the ingredients in a bowl or jar.
Shake or stir. That’s it – you’re ready to go!
Once it’s mixed up, you can store it with your other spices, or you can make fajitas. For each pound of meat, we recommend starting with 2 teaspoons of the spice mix. You can add more or less to taste.
Fajita seasoning often is milder than taco seasoning with a hint of sugar added. In this recipe, I add a bit of brown sugar. Every cook has their own idea of how to make either seasoning. It’s a matter of personal preference
The word “fajita” actually refers to the cut of beef, traditionally a tougher selection like skirt steak (belt or girdle, faja in Spanish). For more information, check out this interesting site, What’s Cooking America.
Fajitas are a Tex-Mex creation and consist of meat stuffed into a soft flour tortilla, along with grilled vegetables. Today, most anything goes into a fajita! Simply choose what you like to eat best.
The most popular toppings are: cheese, sour cream, salsa, and guacamole. Pico de gallo and pickled red onions are great, too.
Recipe Variations
Another great thing about learning how to make homemade fajita seasoning is that the taste is in your hands. You are in control of this homemade fajita seasoning – make it your own! Here are a few ways to change it up:
- Make a fajita marinade: Mix 2 tablespoons of fajita seasoning with 2 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon Worcestershire sauce, and minced garlic, to taste.
- Less salt: Decrease the amount of salt in this seasoning blend if you’re watching your sodium intake.
- Less heat: If you like things more mild when it comes to spicy food, decrease or omit the cayenne.
- Special diets: Use coconut sugar instead of brown sugar to make this spice blend paleo. Want to make it Whole30 or keto compliant? Omit the brown sugar.
Store your homemade seasonings in small tightly covered containers. Look for small recycled jars or the mini canning jars (4 oz.) that are used for jams and jellies. Seasoning mixes keep best in a cool dark place. They’ll be good for at least a year.
Fajita Seasoning Recipe
Ingredients
- 4 teaspoons chili powder
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
Instructions
- Mix all ingredients together in a bowl or an airtight container, stirring or shaking to combine.
- Store in airtight container. Makes about ⅓ cup.
- When ready to use, use 2 teaspoons of seasoning for each pound of meat. (So, for two pounds of meat, use 4 teaspoons of seasoning). Rub seasoning onto meat to adhere. Cook as desired (grill, sauté, broil).
Notes
- Add lime: For added flavor, a squeeze of fresh lime juice can be added when preparing your meat.
- Recipe variations: If you’re watching your sodium intake, decrease the amount of salt added. Brown sugar can be omitted or replaced with coconut sugar. If it seems too spicy, decrease the amount of cayenne pepper.
- To make a marinade: Mix 2 tablespoons of fajita seasoning with 2 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon Worcestershire sauce, and minced garlic, to taste.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Left off salt and it was still delicious!
Thanks for the review!
I worked for a Chef who owned her own restaurant. She’s been in magazines and a guest on the Galloping Gourmet. She used only 2 ingredients for fajita season. Chill powder, and Cumin. Keep it simple
Ahhh well to each their own! I love the flavors that the additional herbs and spices use, as well as the sugar for some caramelization. But you may absolutely make it however you desire!
This is perfect! I’ll never use the packaged stuff again.
So glad you liked it! Thank you for taking the time to leave a review!