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
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. You throw a few ingredients into a jar and shake.
Easy. 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. It makes a great marinade, too.
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.
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 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 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, and sometimes we also sprinkle some on our peppers and onions!
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:
- 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.
More Homemade Seasonings
Ready to DIY a little more? Try:
- Southwest Spice Blend
- 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!
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 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.
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!
How many teaspoons should I used for 4lbs of meat, please?
Start with 1 tablespoon (not teaspoon) per pound of meat, so four tablespoons for four pounds of meat.
This seasoning was amazing on elk! Left out the peppers as my daughter doesn’t like the heat…she’s a picky eater but kept snagging bites of the cooked meat off the plate before it was served! We adults enjoyed the seasoning as well and will add it to the trusty recipe box. Thank you!
I’m so happy to hear you enjoyed it, especially your daughter! I have a picky eater too so I know how difficult that can be. Thank you so much for taking the time to come back and leave your feedback – it means the world to me!
This is amazing! My family and I are big on authentic Mexican dishes and this is as close as you can get being at home! We will be using this over and over. We only enough ingredients for a half batch, but it was still amazing. I also will try this with other meats and fish. Thank You!
So happy to hear you liked it! Thank you for taking the time to come back and leave your thoughts!
Used this to marinate the flank steak, and seasoned the shrimp and chicken right before cooking… and used the same seasoning on the peppers and onions. Â Â What a great meal. Â Thank you!
So glad you enjoyed this! Thanks for coming back to leave your feedback :)
Hi,
Found this seasoning online and after comparing this to several, decided to go with this mixture for our dinner the other night. Made a delicious rub for the proteins, even shrimp. Thanks!
So glad you liked it! I haven’t tried it with shrimp yet.
Hi Rachel,
I try to keep away from jars and packets where possible. Your fajita mix looks so simple. I will definitely be be trying this one the next time I make them.
Thanks! I do too. Hope you love this!
Hi Rachel! Just popped over from Aggie’s Kitchen. I’m so happy she linked to this seasoning mix. I always keep homemade taco seasoning on hand and I’m definitely going to give this a try too!
Love this, I hate using those seasoning packets. You never know what’s in them! :)
I usually just add this and that until I get a blend I like–but it’s nice to have a written recipe if I want to make it in large quantities!
These photos are awesome! I love the fajita writing :)