Fajita Seasoning (The Best Recipe)
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Learn how to make homemade fajita seasoning in minutes using ingredients you probably already have in your pantry. Ditch the packet of unrecognizable ingredients.
Recipe Overview
Why you’ll love it: So easy to make and it’s a great seasoning for lots of different dishes.
How long it takes: 5 minutes
Equipment you’ll need: measuring spoon, small jar
Servings: Makes about 1/3 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.
If I choose 30 minutes outside soaking up some sun while frozen lasagna bakes, over slaving away in the kitchen boiling noodles, grating cheese, making sauce, etc., I won’t be losing sleep over it. In fact, I have a few shortcut lasagna recipes, if you’re interested (Easy Skillet Lasagna, made in one pan, or Vegetarian Lasagna Soup).
But, here are some simple things I always choose 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.
I’m not perfect. (Probably not all that hard to believe). Sometimes I skip a tortilla with my fajitas and swap it out for a lettuce wrap (yaay, less carbs). But then I’ll probably have wine and popcorn later to make up for those calories I saved with that lettuce wrap.
We need to take care of ourselves, right? The health of our physical bodies is so important but please make sure not to neglect your mental health and happiness. The two go hand in hand.
Why Make Homemade Seasoning
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. You throw a few ingredients into a jar and shake.
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. Plus, it tastes WAY better than store-bought stuff.
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.
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 sheet pan fajitas, fajita stuffed chicken, and fajita spaghetti squash.
What You’ll Need
- Chili Powder: Just a heads up that many chili powder blends do 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 it
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, and sometimes we also sprinkle some on our peppers and onions!
FAQs
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.
Make It Your Own
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’s a few ways to change it up:
- Decrease the amount of salt in this seasoning blend if you’re watching your sodium intake.
- If you like things more mild when it comes to spicy food, decrease or omit the cayenne.
- Want to make this Paleo? Use coconut sugar instead of brown sugar. Want to make it Whole30 or keto compliant? Omit the sugar and it will still taste fantastic!
Storage Tips
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.
More Homemade Seasonings
Ready to DIY a little more? Try:
- Beef Stew Seasoning Mix
- Cajun Seasoning
- Homemade Ranch Seasoning Mix (Buttermilk)
- Homemade Mild Curry
- Herbes De Provence
- Chai Spice Mix
- Pumpkin Pie Spice
- Don’t miss my complete list of homemade spice blends!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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 a squeeze of fresh lime juice when preparing your meat for added flavor.
- If you’re watching your sodium intake, decrease the amount of salt added.
- If desired, brown sugar can be omitted.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Mary Mangus says
THAT IS NOT SAUCE, THAT IS ONLY SPICES.
Rachel Gurk says
That is correct, I never claimed it was a sauce. Did you have a specific question about this seasoning mix?
Gail says
Great
Rachel Gurk says
Thanks so much!
Louise says
Hi Rachel,
I’ve just made your fajita seasoning and made some chicken quesadillas using it.
It was very tasty, but for me it lacked chilli heat. I added some lemon juice powder to the mix, to add a bit of zestiness.
I’m in the UK and grow my own chillies, tomatoes, lemons and herbs, and I love spicy food.
I think I’ll try adding some Habanerò and Ancho chilli powder to the next batch I make, but this is now saved as a favourite recipe.
Rachel Gurk says
Glad you enjoyed it! Thanks for taking the time to leave a review!
skip says
Be nice to know how much of what to use
Rachel Gurk says
Hi – the measurements are all in the recipe, you can locate that at the bottom of the post or by clicking “jump to recipe.”
Mike says
It didn’t give the amounts.
Rachel Gurk says
The recipe gives the amounts? I’m not sure where you’re looking (maybe at the video?) but there are definitely amounts included.
Donna Bruns says
Simple to make and delicious! I’ll never purchase a packaged mix again!
Rachel Gurk says
So glad to hear that! It’s one of our favorites, too!
Kelly says
I love this seasoning, and have made it before. For some reason the recipe isn’t showing? Can you email it to me, as I need to make more.
Rachel Gurk says
I hope you got my email! Thanks again for letting me know, it should be fixed on here now too.
Bonnie says
Could you please e-mail me the ingredients for this recipe, I have tried 3 devices and none will let me play the video !! I want to make this in 2 hours, help !!
Rachel Gurk says
So sorry that now it’s past two hours…we were doing some maintenance on my site and we had some downtime. My apologies!!!!
Debra Thomas says
Oh my gosh, your recipe for a fajita mix is the best ever! I made it to your recipe and my husband and I loved it. Will never buy a package mix again. Thank you!!!!
Rachel Gurk says
So glad to hear you like this recipe! Thanks for taking the time to come back and leave a comment!
ellie says
I’ve been using your recipe for months now, no other recipe I’ve tried in the past compares.
Thanks, we all love it in my home.
Rachel Gurk says
Wow, thank you so much, Ellie! I really appreciate you taking the time to come back and leave a comment!
Lori A Kimbrell says
why brown sugar?
Rachel Gurk says
It helps the meat caramelize and adds a nice crust to the meat and a little sweetness to balance out the spice. :) You can leave it out if you want, but I love the flavor and texture it adds.
Sarah L says
I made a batch up a while ago from your recipe. It is really very good. I don’t have garlic powder so use fresh garlic which is no problem. I won’t use a packet version again. I’ve just made up a double batch this time. Thank you
Rachel Gurk says
I’m so glad you like this recipe and it’s become a staple in your home! Thank you for taking the time to come back and leave a comment!
Dorie Magee says
I don’t leave comments often but I had to thank you for the recipe. I have always made a marinade but when I forgot to make it and had a beautiful flap steak, I found your recipe. Hmmm, why not? Thirty minutes later we were wrapping tender, fragrant and flavorfull strips of steak into warm tortillas. Add a few pan seared onions and red bells, also sprinkled with your seasoning, some avo and we were very happy. So thank you.
Rachel Gurk says
Your comment made my night! Thank you so much for taking the time to come back and share your thoughts. I’m so glad you liked the recipe – now I’m suddenly craving fajitas!
Rob G says
Excellent. Exactly what I wanted and craved for my chilli bean tortilla. Thank you!
Rachel Gurk says
I’m so glad to hear that! Thanks for taking the time to come back and leave a comment!
Erica says
I have been LOVING this seasoning. I just graduated and moved out this past year, and my thoughtful Christmas gift from my mom was a comprehensive spice collection. Making my own rubs has become one of my favorite activities, and this takes the cake!! I just hosted a make-your-own fajita night for my small group at church last evening and the seasoned chicken and veggies were a hit. My only modifications are using garlic salt instead of regular salt and adding a hit of red pepper flakes for extra spice. SO good! :) Thank you for this forever-addition to my spice cabinet.
Rachel Gurk says
This comment made me so happy! Thank you for the kind words and for leaving a comment – I’m so happy you like this seasoning. I love the idea of a make-your-own-fajita night – how fun!
sharon Martin says
what can I use in place of the Mexican Oregano?? Thanks
Rachel Gurk says
You can use regular oregano :)