I keep a jar of Homemade Fajita Seasoning on my shelf to simplify weeknight meals with chicken, beef, or shrimp, and there’s one unexpected ingredient that makes readers do a double-take.

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I make my own Fajita Seasoning Mix because the jarred stuff never quite nails the flavor I want. Smoked paprika and ground cumin give it that smoky, earthy punch that makes chicken, beef or shrimp actually taste exciting, not just “okay.” This Homemade Spice Mix lives in a little jar on my counter and somehow becomes the secret everyone asks about at dinner.

I tweak it on the fly, sometimes too spicy, sometimes a touch sweeter, and every time someone says “what did you do?” I just grin. Give it a try and see how fast plain dinner gets interesting.

Ingredients

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Chili powder brings warm heat and smoky depth, low cal and antioxidant rich.
Smoked paprika gives sweet smokiness, colors food, small vitamins, subtle sweetness.
Cumin add warm earthiness, helps digestion for some, not very filling.
Garlic powder gives savory punch, may support heart health mostly trace nutrients.
Salt heightens flavors, an essential electrolyte but too much is unhealthy.
Crushed red pepper adds sharp heat boosts metabolism slightly use to taste.
Brown sugar rounds flavors with mild sweetness adds carbs and balances spice.
Oregano brings herbal slightly bitter notes, tiny amounts of vitamins.

Ingredient Quantities

2 tbsp chili powder

1 tbsp smoked paprika (or regular paprika)

1 tbsp ground cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp kosher salt or sea salt

1/2 tsp freshly ground black pepper

1/2 tsp dried oregano

1/4 to 1/2 tsp crushed red pepper flakes or cayenne pepper (optional)

1 tsp light brown sugar (optional)

How to Make this

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1. Gather and measure everything: 2 tbsp chili powder, 1 tbsp smoked paprika or regular paprika, 1 tbsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp kosher or sea salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried oregano, 1/4 to 1/2 tsp crushed red pepper flakes or cayenne if you want heat, and 1 tsp light brown sugar if you like a touch of sweetness.

2. If you have whole cumin seeds, toast 1 tbsp in a dry skillet over medium heat until fragrant about 30 to 60 seconds then grind. Toasting makes the cumin pop with flavor, but if you only have ground cumin just use it.

3. Put all the measured spices into a small bowl or a jar, remove any lumps from the brown sugar with the back of a spoon, then stir or shake well until the color looks even and everything is blended.

4. Break up any remaining clumps by pressing the mix through a fine mesh strainer or rubbing between two spoons. You want a smooth, evenly textured mix so it coats meat and veggies well.

5. Do a quick flavor check: sprinkle a tiny pinch into a spoonful of hot olive oil or onto a small bite of cooked chicken, then taste. Adjust salt, heat or sugar now if needed, like adding a little more cayenne for punch or a bit more brown sugar if you want sweetness.

6. Transfer the mix to an airtight jar, press out air, label with the name and date. Store in a cool dark place, not above the stove where heat will fade the spices.

7. To use for fajitas: toss about 1 to 2 tbsp of seasoning per pound of sliced chicken beef or shrimp with 1 tbsp oil, let sit 10 minutes if you can, then cook over high heat with sliced peppers and onions until browned.

8. For extra flavor when cooking, add a pinch of the mix to the hot pan with a little oil to bloom the spices for 10 to 20 seconds before adding the meat, this releases more aroma and depth.

9. Batch tips and shelf life: make a bigger jar if you use it often. Kept sealed away from light the mix stays good for about 4 to 6 months, after that it loses punch but still safe to use.

10. Final hacks: if you want smokier flavor use smoked paprika, if you want less sodium cut the salt and add more cumin or paprika to compensate, and always taste your cooked fajitas and finish with a squeeze of lime for brightness.

Equipment Needed

1. Measuring spoons (1/4 tsp up to 1 tbsp)
2. Small mixing bowl or jar with lid (to blend spices)
3. Small dry skillet (for toasting cumin seeds)
4. Spice grinder, coffee grinder, or mortar and pestle (to grind toasted cumin)
5. Fine mesh strainer (to press out clumps)
6. Spoon or small whisk (to mix and break brown sugar lumps)
7. Airtight storage jar and label (press out air, date it)
8. Heavy skillet or cast iron pan (for cooking fajitas)
9. Tongs or spatula (to toss and sear meat and veggies)
10. Cutting board and sharp chef’s knife (to slice meat, peppers and onions)

FAQ

Q: How much of this fajita seasoning should I use per pound of meat or veggies? A: Start with about 1 tablespoon per pound, cook and taste, then up it to 1 1/2 tablespoons if you want bolder flavor. For veggies you can be a bit lighter, like 2 teaspoons to 1 tablespoon depending on how much you like spice.

Q: Can I make a big batch and how do I store it? A: Yes, multiply the recipe, mix well and keep in an airtight jar in a cool dark place. It keeps fine for 3 months for peak flavor, ok up to 6 months its best used sooner. Label the jar with the date so you dont forget.

Q: What if I dont have smoked paprika or chili powder? A: If you dont have smoked paprika use regular paprika and add a pinch of liquid smoke or a little extra cumin for depth. If no chili powder, mix 1 part paprika with 1 part cayenne to taste plus a tiny bit of cumin and garlic powder to mimic it.

Q: Can I use this as a marinade or dry rub? A: Yes to both. For a marinade stir the seasoning into oil and lime juice (about 1 tbsp seasoning to 2 tbsp oil + juice), marinate 15 minutes to overnight. As a dry rub just pat onto meat and let sit 15 to 30 minutes before cooking for better flavor.

Q: How do I make it milder or hotter? A: Cut the crushed red pepper or cayenne to zero for mild, or bump it up for heat. Smoked paprika adds smoky notes without heat, so use more if you want smokiness not spice.

Q: Is this mix gluten free and can I reduce the salt? A: The spices themselves are naturally gluten free, but always check labels if you worry about cross contamination. To lower sodium, reduce the salt to 1/2 teaspoon or leave it out and add salt when you taste the cooked dish.

Homemade Fajita Seasoning Mix Recipe Substitutions and Variations

Chili powder: no chili powder? Mix 1 1/2 tbsp paprika + 1 tsp ground cumin + 1/8 tsp cayenne. Not perfect but very close, add more cayenne if you want it hotter.
Smoked paprika: use regular paprika plus 1/4 tsp chipotle powder or a pinch of smoked sea salt to add smokiness. A tiny drop of liquid smoke works too but be careful it’s strong.
Ground cumin: swap with ground coriander 1:1 for a milder, citrusy note, or use equal weight of toasted whole cumin seeds ground fresh if you have them.
Kosher/sea salt: if you only have fine table salt use about 3/4 tsp table salt for every 1 tsp kosher salt called for, then taste and adjust.

Pro Tips

1) If you have whole cumin seeds, toast them quick in a dry pan until they smell nutty, then grind them. It makes a big flavor jump, but if you forget or dont have time, ground cumin is ok.

2) Before you drop the meat in, toss a pinch of the mix into the hot oil and let it sizzle for 10 to 20 seconds. It wakes up the spices, gives more aroma and depth, but dont let it burn or it will go bitter.

3) Always taste as you go. Try a tiny bit mixed with hot oil or on a scrap of cooked meat, then tweak salt, heat or a touch of brown sugar to balance. Little adjustments at the end make the biggest difference.

4) Press out clumps, store the mix in an airtight jar away from heat and light, label with the date. Make a bigger batch if you use it a lot, but remember spices fade after a few months so dont make too much and forget about it. Finish cooked fajitas with a squeeze of lime for brightness.

Homemade Fajita Seasoning Mix Recipe

Recipe by Bob Jones

0.0 from 0 votes

I keep a jar of Homemade Fajita Seasoning on my shelf to simplify weeknight meals with chicken, beef, or shrimp, and there’s one unexpected ingredient that makes readers do a double-take.

Servings

servings

Calories

kcal

Equipment: 1. Measuring spoons (1/4 tsp up to 1 tbsp)
2. Small mixing bowl or jar with lid (to blend spices)
3. Small dry skillet (for toasting cumin seeds)
4. Spice grinder, coffee grinder, or mortar and pestle (to grind toasted cumin)
5. Fine mesh strainer (to press out clumps)
6. Spoon or small whisk (to mix and break brown sugar lumps)
7. Airtight storage jar and label (press out air, date it)
8. Heavy skillet or cast iron pan (for cooking fajitas)
9. Tongs or spatula (to toss and sear meat and veggies)
10. Cutting board and sharp chef’s knife (to slice meat, peppers and onions)

Ingredients

2 tbsp chili powder
1 tbsp smoked paprika (or regular paprika)
1 tbsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt or sea salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 to 1/2 tsp crushed red pepper flakes or cayenne pepper (optional)
1 tsp light brown sugar (optional)

Directions

Gather and measure everything: 2 tbsp chili powder, 1 tbsp smoked paprika or regular paprika, 1 tbsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp kosher or sea salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried oregano, 1/4 to 1/2 tsp crushed red pepper flakes or cayenne if you want heat, and 1 tsp light brown sugar if you like a touch of sweetness.
If you have whole cumin seeds, toast 1 tbsp in a dry skillet over medium heat until fragrant about 30 to 60 seconds then grind. Toasting makes the cumin pop with flavor, but if you only have ground cumin just use it.
Put all the measured spices into a small bowl or a jar, remove any lumps from the brown sugar with the back of a spoon, then stir or shake well until the color looks even and everything is blended.
Break up any remaining clumps by pressing the mix through a fine mesh strainer or rubbing between two spoons. You want a smooth, evenly textured mix so it coats meat and veggies well.
Do a quick flavor check: sprinkle a tiny pinch into a spoonful of hot olive oil or onto a small bite of cooked chicken, then taste. Adjust salt, heat or sugar now if needed, like adding a little more cayenne for punch or a bit more brown sugar if you want sweetness.
Transfer the mix to an airtight jar, press out air, label with the name and date. Store in a cool dark place, not above the stove where heat will fade the spices.
To use for fajitas: toss about 1 to 2 tbsp of seasoning per pound of sliced chicken beef or shrimp with 1 tbsp oil, let sit 10 minutes if you can, then cook over high heat with sliced peppers and onions until browned.
For extra flavor when cooking, add a pinch of the mix to the hot pan with a little oil to bloom the spices for 10 to 20 seconds before adding the meat, this releases more aroma and depth.
Batch tips and shelf life: make a bigger jar if you use it often. Kept sealed away from light the mix stays good for about 4 to 6 months, after that it loses punch but still safe to use.
Final hacks: if you want smokier flavor use smoked paprika, if you want less sodium cut the salt and add more cumin or paprika to compensate, and always taste your cooked fajitas and finish with a squeeze of lime for brightness.

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.