I perfected a Homemade Taco Seasoning Recipe that swaps processed packets for pantry spices you can trust and lets you control every ingredient.

Jump to Recipe

I used to toss those neon packets into my cart because they were easy, then I got tired of the weird aftertaste and decided to experiment. Now I keep a jar that turns tacos into something way better than the packets, and yeah I call it Make My Own Taco Seasoning because it feels personal.

The aroma is all about chili powder and a hint of garlic powder, with smoked paprika if you got it. It makes store mixes taste flat, and it’s flexible so you can tweak it when you feel like it.

Try it and you’ll notice the difference right away.

Ingredients

Print Recipe (No Advertisments)

Chili powder: Bright, smoky heat, low calories, contains antioxidants, boosts flavor wihout carbs or sugar.
Ground cumin: Warm, earthy aroma, add savory depth, small amounts of iron and fiber.
Smoked paprika: Smoky, sweet touch, give barbecue vibe, low calories, no sugar.
Garlic powder: Pungent umami, supports immune health, adds savory punch without sodium baggage.
Onion powder: Mild sweetness and depth, small amounts of fiber, rounds flavors nicely.
Oregano: Herbal, slightly bitter, antioxidant rich, Mediterranean vibe, complements tomato dishes.
Crushed red pepper or cayenne: Pure heat, boosts metabolism a bit, adds bright spicy kick.
Salt: Essential flavor enhancer, balances tastes but watch amounts for blood pressure.
Black pepper: Sharp, floral bite, helps release spices aromas, tiny antioxidant boost.
Cornstarch or arrowroot optional: Starch thickener, makes sauces cling, minimal flavor, gluten free option.

Ingredient Quantities

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika if you got it, otherwise regular paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

1/2 tsp crushed red pepper flakes or 1/4 tsp cayenne for more heat

1 tsp kosher or sea salt

1/2 tsp black pepper

1 tsp cornstarch or arrowroot (optional, helps thicken)

How to Make this

Print Recipe (No Advertisments)

1. Measure everything into a small bowl: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika if you got it otherwise regular paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp crushed red pepper flakes or 1/4 tsp cayenne for more heat, 1 tsp kosher or sea salt, 1/2 tsp black pepper, and 1 tsp cornstarch or arrowroot if you want it to thicken.

2. Whisk or shake the spices together until totally uniform, scrape the sides so nothing hides, you want an even color and flavor.

3. Optional but nice: toast the mix in a dry skillet over medium heat for 30 to 60 seconds, stirring constantly, just until it smells brighter, then let cool — this bumps the flavor.

4. If using the cornstarch or arrowroot, make sure it’s fully mixed in, clumps will ruin the texture when you add water later.

5. To season one pound of ground meat: brown the meat, drain excess fat if you want less grease, then add about 2 tablespoons of the seasoning and roughly 1/4 to 1/3 cup water.

6. Stir the meat and seasoning together, simmer gently for 3 to 5 minutes until the sauce thickens and coats the meat, taste and add a pinch more salt or heat if needed.

7. For vegetarian tacos use the same ratio with cooked lentils, crumbled tofu or sautéed veggies, just simmer with the seasoning and a splash of water the same way.

8. Store leftover seasoning in an airtight jar in a cool dry place for up to 6 months, label it with the date so you know when to replace it.

Equipment Needed

1. Small mixing bowl for measuring and mixing the spices
2. Measuring spoons set (tbsp and tsp)
3. Whisk or a small jar with a tight lid for shaking the mix
4. Dry small skillet for toasting the spices if you want that boost of flavor
5. Large skillet or frying pan for browning 1 lb of meat or veggies
6. Wooden spoon or spatula for stirring and scraping the pan
7. Liquid measuring cup plus a tablespoon for adding 1/4 to 1/3 cup water
8. Airtight jar with lid and a marker or label for storing leftovers

Thats it, youre ready to go.

FAQ

1 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika if you got it, otherwise regular paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

1/2 tsp crushed red pepper flakes or 1/4 tsp cayenne for more heat

1 tsp kosher or sea salt

1/2 tsp black pepper

1 tsp cornstarch or arrowroot (optional, helps thicken)

Q: How much of this mix do I use per pound of meat? A: Use about 2 tablespoons per 1 pound of meat, with roughly 1/4 cup water added and simmer until thick.

Q: Can I make this salt free? A: Yes. Just omit the salt and season to taste at the end. That way you control sodium.

Q: Is this gluten free? A: The spices are naturally gluten free. If you want to be safe, skip the cornstarch or use arrowroot which is gluten free too.

Q: Can I double or triple the recipe? A: Absolutely. It stores well in a jar so make a bigger batch and save time later.

Q: How long will it keep? A: Kept in an airtight container away from heat and light, it stays flavorful for about 6 months.

Q: I dont have smoked paprika. What should I use? A: Regular paprika is fine. You can add a tiny pinch of chipotle powder if you want a smoky kick.

Homemade Taco Seasoning Recipe (Replace Packets Full Of Processed Ingredients!) Substitutions and Variations

Chili powder: swap 1 tbsp ground ancho chile for a 1:1 replacement, it’s milder and fruity. No ancho? mix 1/2 tsp chipotle powder + 1/2 tsp sweet paprika to get smokiness and extra kick.
Ground cumin: replace with 1 tsp ground coriander for a brighter, citrusy note, or use 1/2 tsp caraway if you want a deeper, earthy flavor.
Smoked paprika: use 1 tsp sweet (regular) paprika if you don’t have smoked, or try 1/4 to 1/2 tsp chipotle powder for smoke plus heat, start small then adjust.
Cornstarch / arrowroot: substitute 1 tsp all purpose flour (not gluten free) or 1/4 to 1/2 tsp xanthan gum, or skip the thickener and just simmer the sauce a bit longer to reduce.

Pro Tips

1) Toast the dry spice mix in a hot pan for just a few seconds to wake up the flavors, but don’t let it burn. It’ll smell way better after toasting, and if you over toast it you’ll get bitter notes.

2) When cooking the meat or veggies, add the spices to the hot fat and stir for 20 to 30 seconds before adding any liquid. That little sizzle (blooming) makes the spices taste deeper and more rounded.

3) If you want the sauce to be silky, dissolve the cornstarch or arrowroot in a spoon of cold water first so it won’t clump. Add it near the end and simmer gently until it thickens, taste, then tweak salt or heat.

4) Make a double batch and store in an airtight jar away from light. Smell it before using; if the aroma is flat after about 6 months toss it. Also don’t be shy with acid at the end — a squeeze of lime or a tiny pinch of sugar can really balance heat and salt.

Homemade Taco Seasoning Recipe (Replace Packets Full Of Processed Ingredients!)

Recipe by Bob Jones

0.0 from 0 votes

I perfected a Homemade Taco Seasoning Recipe that swaps processed packets for pantry spices you can trust and lets you control every ingredient.

Servings

servings

Calories

kcal

Equipment: 1. Small mixing bowl for measuring and mixing the spices
2. Measuring spoons set (tbsp and tsp)
3. Whisk or a small jar with a tight lid for shaking the mix
4. Dry small skillet for toasting the spices if you want that boost of flavor
5. Large skillet or frying pan for browning 1 lb of meat or veggies
6. Wooden spoon or spatula for stirring and scraping the pan
7. Liquid measuring cup plus a tablespoon for adding 1/4 to 1/3 cup water
8. Airtight jar with lid and a marker or label for storing leftovers

Thats it, youre ready to go.

Ingredients

1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika if you got it, otherwise regular paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes or 1/4 tsp cayenne for more heat
1 tsp kosher or sea salt
1/2 tsp black pepper
1 tsp cornstarch or arrowroot (optional, helps thicken)

Directions

Measure everything into a small bowl: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika if you got it otherwise regular paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp crushed red pepper flakes or 1/4 tsp cayenne for more heat, 1 tsp kosher or sea salt, 1/2 tsp black pepper, and 1 tsp cornstarch or arrowroot if you want it to thicken.
Whisk or shake the spices together until totally uniform, scrape the sides so nothing hides, you want an even color and flavor.
Optional but nice: toast the mix in a dry skillet over medium heat for 30 to 60 seconds, stirring constantly, just until it smells brighter, then let cool — this bumps the flavor.
If using the cornstarch or arrowroot, make sure it’s fully mixed in, clumps will ruin the texture when you add water later.
To season one pound of ground meat: brown the meat, drain excess fat if you want less grease, then add about 2 tablespoons of the seasoning and roughly 1/4 to 1/3 cup water.
Stir the meat and seasoning together, simmer gently for 3 to 5 minutes until the sauce thickens and coats the meat, taste and add a pinch more salt or heat if needed.
For vegetarian tacos use the same ratio with cooked lentils, crumbled tofu or sautéed veggies, just simmer with the seasoning and a splash of water the same way.
Store leftover seasoning in an airtight jar in a cool dry place for up to 6 months, label it with the date so you know when to replace it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.