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Homemade Fajita Seasoning is an easy blend of spices like chili powder, cumin, and paprika that adds bold, smoky flavor to chicken, beef, shrimp, and vegetables.
Homemade Fajita Seasoning is a simple way to bring bold, smoky flavor to your favorite meals. With a blend of pantry spices like chili powder, cumin, paprika, and garlic, this seasoning mix adds that classic fajita taste to chicken, beef, shrimp, and vegetables in just minutes.
Mixing your own seasoning at home means you can control the flavor, the amount of salt, and adjust the spice level exactly how you like it. It is so quick and easy to make, lasts for months in the pantry, and is perfect to have on hand for Taco night.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chili powder
- Ground cumin
- Paprika – I like to use smoked paprika for fajitas.
- Garlic powder
- Onion powder
- Salt
- Black pepper
Fajita Seasoning
Ingredients
- 2 Tablespoons chili powder
- 1 1/2 Tablespoons ground cumin
- 1 Tablespoon paprika
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 scant teaspoon black pepper
Instructions
- Mix all of the spices together.2 Tablespoons chili powder, 1 1/2 Tablespoons ground cumin, 1 Tablespoon paprika, 1 1/2 teaspoon garlic powder, 1 1/2 teaspoon onion powder, 3/4 teaspoon salt, 1/2 scant teaspoon black pepper
- Store in an airtight container out of direct sunlight.
Notes
- Use 2 tablespoons of fajita seasoning for each 1-1 1/2 pound of meat.
- You can use this as a dry rub, or mix it with olive oil and lime juice to make a marinade.
- For best results, use spices that have been purchased within the last year.
- The fajita seasoning will last indefinitely if store out of direct sunlight, but will start to get a little less flavorful after a year.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Fajita Seasoning
- Mix. Put all of the ingredients together in a bowl or a jar, and mix until well combined.
- Store. Transfer the fajita mix to a spice jar or other airtight container.
Recipe Tips & Variations
- Adjust to your liking. One of the best things about homemade seasoning mixes is that you can adjust them to your tastebuds. If you like your fajitas spicier, you can increase the chili powder and black pepper, or add cayenne pepper or hot paprika. If you don’t like spicy food, just cut back on the chili. You can add chipotle powder for additional smokiness, or dried herbs like oregano, thyme, and rosemary for a fresher flavor. Feel free to add and subtract based on what you like!
- Use fresh spices. Dried spices don’t expire, but they do lose their flavor over time. For the freshest and most flavorful fajita seasoning, use spices that you’ve purchased within the last year.
- Shake before using. Sometimes homemade spice rubs can separate over time, as the heavier ingredients sink to the bottom of the jar. Before using this smoky and spicy fajita seasoning, give the jar a shake to make sure the ingredients are mixed together.
How To Use Homemade Fajita Seasoning
I use 2 Tablespoons of this recipe for every pound or 1 ½ pounds of meat. Then all you have to do is make your favorite fajitas (I’m currently in love with Instant Pot Chicken Fajitas). You can use it as a dry rub, or mix it with olive oil and lime juice to create a marinade.
You can also use fajita seasoning as a swap for taco seasoning to flavor the meat in any other Mexican recipe, such as Taco Casserole, Mexican Pizza, or Totchos.
Storage
Storing homemade fajita seasoning couldn’t be easier. All you have to do is place it in an airtight container and keep it out of direct sunlight. It will last forever, but I recommend using it within a year or the flavors will grow stale.
I have to give this mix a try. I love making my own spice mixes because I can control the salt.
I use this blend all the time – thanks!
I love homemade seasoning! This is seriously amazing! Thank you!
This is a terrific recipe. I couldn’t find a fajita sauce in the stores that I liked, so I decided to try my hand at making something from scratch. Thank you, Erin, for the recipe. I sprinkled it on my veggies which were sizzling in the pan and then added a little lime juice as you suggested could be done for a marinade. Threw in sliced flank steak, and we had a quick, easy and mostly healthy lunch. (I had marinated the flank steak in one of the unsatisfying store-bought sauces, and then had frozen it. Next time I’ll just use this for a dry rub.)
So glad that you like it! It is super versatile you really can use it in a million different ways.