Fajita Seasoning
Homemade Fajita Seasoning is my favorite Mexican herb and spice blend whisked together in perfect proportions that I use ALL THE TIME! In my book, it’s a pantry essential that adds robust, earthy, spicy flavor to anything it touches. It can be used a million different ways from shrimp fajitas, chicken fajitas and steak fajitas to tacos, taco salads, chili, casseroles, soups, veggies, beans, rice, seafood and more! This fajita seasoning recipe takes minutes to make with pantry staples but stays fresh for months! It gives you complete control over its flavor, eliminates sugar, MSG, anti-caking agents, and other additives and tastes so much better than store-bought. You will love having this homemade fajita seasoning on hand!
Prep Time
5minutes
Cook Time Passive Time
Prep Time
5minutes
Cook Time Passive Time
Fajita Seasoning
Ingredients
Instructions
  1. Whisk all ingredients together in a small bowl.
  2. Store in an airtight container in a cool place for up to 6 months.
Recipe Notes

Yield

One recipe (3 tablespoons) seasons 1 ½ pounds of meat. Use 2 tablespoons for 1 pound of meat.   

Uses

Fajita seasoning can be sprinkled onto ground/chopped meat, on vegetables while cooking or stirred into rice or beans. It can also be used as a meat rub. Drizzle meat with olive oil then rub with seasoning; let rest 30 minutes before cooking. See post for full list of serving ideas.

Chicken Fajitas

To make chicken fajitas, use it in this recipe.

Tips and Tricks 

  • Adjust measurements.  Make this fajita seasoning your own by playing with the measurements to suite your personal preferences. You may want to reduce the salt, up the heat or tone down the garlic/onion powder if using fresh garlic and onion in a recipe.  You can even amp up the oregano to give it a sweeter, more herbal profile.
  • Scale up or down. This fajita seasoning recipe is perfect to make in bulk because it lasts for so long.  Double triple, quadruple, the recipe!
  • Chipotle chile pepper: might be the only seasoning you don’t keep stocked.  I use it ALL the time in my Mexican recipes, so I highly suggest purchasing it.  If you don’t have it handy, you may substitute with 1/4 teaspoon cayenne pepper.