Original Post: https://www.evolvingtable.com/fajita-seasoning/
Homemade Fajita Seasoning Recipe
Fajita Seasoning is the best way to kick up your next Mexican night at home. This recipe uses spices that are likely already in your pantry such as chili powder, cumin, paprika, and oregano.
Servings: 6 tablespoons
Equipment
- spice jars for storing the seasoning blend
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ¼-½ teaspoon cayenne pepper
- 1 ½ teaspoons salt
Instructions
- Mix all ingredients together in either a medium-sized bowl or in the jar it will be kept in. Store in a cool and dry place for up to a year.2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 2 teaspoons oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, ¼-½ teaspoon cayenne pepper, 1 ½ teaspoons salt
- Use 1 ½-2 tablespoons of fajita seasoning per pound of meat or 1 tablespoon per pound of vegetables.
Video
Notes
- Storage: Place fajita seasoning in an airtight jar or container and store in a cool, dry cabinet for up to 12 months.
- Make ahead: Mix up the spice blend ahead of time and keep it on hand for whenever fajita night strikes.
- Freezing: It is best not to freeze spices as it can trap humidity and ruin them. This blend stores perfectly at room temperature.
- Scaling: Double or triple this recipe to keep a bigger batch ready to go. One batch seasons about 1 pound of protein.
- Heat level: Adjust the cayenne pepper up or down depending on your spice tolerance. Start with less and add more next time if you want it hotter.
Nutrition
Calories: 43kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 566mg | Potassium: 250mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2823IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 4mg
