Fajita Seasoning

Homemade fajita seasoning will save you money and it’s also healthier than the little packets you buy in stores. Even better, you can customize the flavor to your own tastes!

I started making my own fajita seasoning because I realized how much I was using every week and figured I had everything on hand to make it myself, so why not give it a try? 

Let me tell you: total game-changer! Keeping a big jar on hand at all times is super convenient, and homemade fajita seasoning is all flavor, no fillers. (Seriously, why does store-bought fajita seasoning need artificial colors and corn syrup in it?!) 

It’s also easy to tweak this recipe to fit your tastes or the meal you’re making. If you like it spicier, add more cayenne; for a mild flavor, reduce the cayenne; if you prefer one spice over another, add more of it. To mimic the store-bought version, which has a hint of sweetness, add a generous pinch of sugar. 

What is the difference between fajita seasoning and taco seasoning?

The two are similar, but taco seasoning has more chili powder and oregano, while fajita seasoning has more cumin. In general, fajita seasoning is less spicy than taco seasoning, although when you make your own, it can be as spicy as you want it!

What You’ll Need

If you’re a seasoned cook (no pun intended!), you probably have most of these ingredients on hand in your pantry. Here’s what you’ll need.

• Chili powder
• Smoked paprika – Smoked paprika is the magic ingredient in this fajita seasoning, if you ask me. Don’t use regular paprika—you need the smoky kind.
• Garlic powder
• Onion powder
• Kosher salt – Kosher salt has larger crystals than table salt, so if you’re using table salt instead, use slightly less.
• Dried oregano
• Ground cumin
• Cayenne pepper – You can leave out the cayenne if you’re not a fan of spicy food. The chili powder will bring a more subtle heat to keep your seasoning from tasting bland.

How to Make Fajita Seasoning

There’s really not that much to this recipe! Here’s what you’ll need to do:

Measure and mix. Measure each spice and place them all in a small bowl. Stir the spices together, breaking up any clumps.

Store. Transfer the seasoning to an airtight jar; if you have a funnel, this can make it easier! Store the jar in your spice cabinet for up to a year.

How to Use

I use this fajita seasoning to make chicken, shrimp, and steak fajitas. My go-to method is to season the meat first, because this helps the seasoning “stick” when you sear the meat in the pan. While the general rule is to use a tablespoon of seasoning for a pound of meat, if you tweak the recipe and make it spicier, you may want to go easier on the seasoning at first, then add more if needed.

Of course, you can also go the traditional route and cook the meat and veggies, then combine the fajita seasoning and a few tablespoons of water in a large skillet. Once the spices are dissolved into the water, add the meat and veggies to the skillet and cook until everything’s heated through. 

Fajita seasoning doesn’t only have to be used to make fajitas, though. During the summer, it’s amazing sprinkled on buttered corn-on-the-cob; you can even use it to make a compound butter! It’s a great vegetable seasoning, or sprinkle it on quesadillas for added flavor. Combine it with lime juice for a Tex-Mex-inspired marinade.

The possibilities are endless!

Great recipes that you can use fajita seasoning in:

• Slow Cooker Chicken Fajitas
• 20-Minute Vegetable Stir Fry
• Stovetop Chicken Tortilla Soup
• Homemade Chicken Enchiladas
• One Pot Chicken Fajita Pasta