I made a jar of Homemade Fajita Seasoning that turns boring chicken, beef, or shrimp into the kind of sizzling, well-seasoned fajitas people actually beg for seconds of.
I’m obsessed with this Homemade Fajita Seasoning Mix because it actually tastes like the fajitas I want when I’m starving and impatient. I love the smoky hit of smoked paprika and the warm earthiness of ground cumin that cling to chicken and shrimp.
And I keep a jar of this Homemade Dry Mixes in my pantry so dinner stops being a panic. It’s bold, salty, a little spicy, and way more real than store packets.
But mostly it lets me throw together fast, loud dinner that gets eaten before anyone complains. Flavor that does the talking.
No fuss, all flavor.
Ingredients
- Chili powder — warm smoky backbone, gives color and that familiar taco vibe.
- Smoked or regular paprika.
Adds sweet smokiness or gentle red pepper note.
- Cumin.
Earthy, nutty warmth that makes it feel like real fajitas.
- Garlic powder.
Quick punch of savory garlicky goodness, without fresh garlic fuss.
- Onion powder.
Mild sweetness and depth when you don’t want raw onion.
- Oregano.
Crunchy herbal hint, a little rustic and totally fajita-friendly.
- Kosher or table salt.
Brings everything together, makes meat and veg sing.
- Black pepper.
Gentle heat and peppery bite, keeps it from tasting flat.
- Red pepper flakes or cayenne.
Basically pure heat—use to control the kick.
- Sugar.
Plus a tiny sweet note that balances the spices nicely.
- Cornstarch or arrowroot.
Helps the seasoning stick to meat and veggies.
Ingredient Quantities
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika or regular paprika (your call)
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano, crushed a bit with your fingers
- 1 teaspoon kosher salt (use table salt if thats what you got)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes or 1/4 teaspoon cayenne for more heat
- 1 teaspoon granulated sugar or brown sugar (optional, but helps balance)
- 1 teaspoon cornstarch or arrowroot powder to help it stick to meat
How to Make this
1. Dump into a bowl 2 tablespoons chili powder, 1 tablespoon smoked or regular paprika, 1 tablespoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano that you crush a bit with your fingers, 1 teaspoon kosher or table salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes or 1/4 teaspoon cayenne if you want it hotter, 1 teaspoon granulated or brown sugar (optional), and 1 teaspoon cornstarch or arrowroot powder.
2. Whisk everything together until the color is even and there are no clumps from the cornstarch or sugar; a fork works fine if you dont have a whisk.
3. Taste a tiny pinch to check salt and heat, but dont overdo it since spices are concentrated; adjust by adding a little more salt, sugar, or cayenne if needed.
4. If you want a finer, more uniform mix, pulse the blend once or twice in a spice grinder or clean coffee grinder, but dont over grind or youll lose some texture.
5. Transfer the mix into a clean, dry jar with a tight lid; label it with the date. This keeps for several months in a cool dark place.
6. To season fajita meat: use about 1 to 2 tablespoons of seasoning per pound of chicken, beef, or shrimp; rub it onto the meat with a bit of oil so the cornstarch helps it stick and form a nice crust.
7. Let meat sit with the rub for 15 to 30 minutes at room temp for quick meals, or up to overnight in the fridge for deeper flavor.
8. Cook as usual in a hot skillet, on a grill, or under a broiler until done; the smoked paprika will give a nice smoky note, regular paprika will be milder.
9. Use any leftover seasoning to spice up roasted veggies, tacos, rice, or mix with sour cream or yogurt for an easy dipping sauce.
Equipment Needed
1. Medium mixing bowl
2. Measuring spoons (tablespoon and teaspoon set)
3. Whisk or fork
4. Small spice grinder or clean coffee grinder (optional)
5. Small funnel or spoon for transferring into jar
6. Clean, dry jar with tight lid and label
7. Small rubber spatula or spoon for mixing and scraping
FAQ
Homemade Fajita Seasoning Mix Recipe Substitutions and Variations
- Chili powder: use 1 tbsp ancho or pasilla powder plus 1 tbsp ground cayenne if you want more heat, or substitute 2 tbsp paprika plus 1 tsp cumin for a milder, less complex version.
- Smoked paprika (or regular): swap with sweet paprika plus 1/4 tsp liquid smoke or 1/2 tsp chipotle powder for smokiness, or just use extra chili powder if you have nothing else.
- Ground cumin: replace with 1 tsp ground coriander plus 1/2 tsp caraway or fennel seed, or use 1 tsp taco seasoning if that’s on hand.
- Cornstarch or arrowroot: use 1 tsp all purpose flour or 1 tsp powdered milk to help the mix cling to meat, or skip it entirely if you’re coating veggies instead.
Pro Tips
– Let the rub sit on the meat longer when you can, overnight in the fridge is best. It makes the flavors really sink in, and you wont regret the extra wait.
– Toast the spices quick in a dry pan for 30 seconds to 1 minute before mixing if theyre a bit old. It wakes them up and gives a fresher, brighter flavor, just dont burn them.
– If you want a crisper crust, rub the seasoning on with a little oil and let the cornstarch do its thing, then cook on a very hot pan or grill. The cornstarch helps brown and stick, just dont crowd the pan or things will steam.
– For milder kids friendly heat, grind the blend but leave out the red pepper flakes, swap with a pinch more smoked paprika for smoky flavor without the burn. You can always add hot sauce to the finished dish if someone wants more kick.
Homemade Fajita Seasoning Mix Recipe
I made a jar of Homemade Fajita Seasoning that turns boring chicken, beef, or shrimp into the kind of sizzling, well-seasoned fajitas people actually beg for seconds of.
12
servings
12
kcal
Equipment: 1. Medium mixing bowl
2. Measuring spoons (tablespoon and teaspoon set)
3. Whisk or fork
4. Small spice grinder or clean coffee grinder (optional)
5. Small funnel or spoon for transferring into jar
6. Clean, dry jar with tight lid and label
7. Small rubber spatula or spoon for mixing and scraping
Ingredients
2 tablespoons chili powder
1 tablespoon smoked paprika or regular paprika (your call)
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano, crushed a bit with your fingers
1 teaspoon kosher salt (use table salt if thats what you got)
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes or 1/4 teaspoon cayenne for more heat
1 teaspoon granulated sugar or brown sugar (optional, but helps balance)
1 teaspoon cornstarch or arrowroot powder to help it stick to meat
Directions
- Dump into a bowl 2 tablespoons chili powder, 1 tablespoon smoked or regular paprika, 1 tablespoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano that you crush a bit with your fingers, 1 teaspoon kosher or table salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes or 1/4 teaspoon cayenne if you want it hotter, 1 teaspoon granulated or brown sugar (optional), and 1 teaspoon cornstarch or arrowroot powder.
- Whisk everything together until the color is even and there are no clumps from the cornstarch or sugar; a fork works fine if you dont have a whisk.
- Taste a tiny pinch to check salt and heat, but dont overdo it since spices are concentrated; adjust by adding a little more salt, sugar, or cayenne if needed.
- If you want a finer, more uniform mix, pulse the blend once or twice in a spice grinder or clean coffee grinder, but dont over grind or youll lose some texture.
- Transfer the mix into a clean, dry jar with a tight lid; label it with the date. This keeps for several months in a cool dark place.
- To season fajita meat: use about 1 to 2 tablespoons of seasoning per pound of chicken, beef, or shrimp; rub it onto the meat with a bit of oil so the cornstarch helps it stick and form a nice crust.
- Let meat sit with the rub for 15 to 30 minutes at room temp for quick meals, or up to overnight in the fridge for deeper flavor.
- Cook as usual in a hot skillet, on a grill, or under a broiler until done; the smoked paprika will give a nice smoky note, regular paprika will be milder.
- Use any leftover seasoning to spice up roasted veggies, tacos, rice, or mix with sour cream or yogurt for an easy dipping sauce.
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.
Nutrition Facts
- Serving Size: 4.1g
- Total number of serves: 12
- Calories: 12kcal
- Fat: 0.2g
- Saturated Fat: 0.03g
- Trans Fat: 0g
- Polyunsaturated: 0.05g
- Monounsaturated: 0.05g
- Cholesterol: 0mg
- Sodium: 197mg
- Potassium: 80mg
- Carbohydrates: 3.2g
- Fiber: 1.2g
- Sugar: 0.35g
- Protein: 0.5g
- Vitamin A: 400IU
- Vitamin C: 1.5mg
- Calcium: 20mg
- Iron: 0.9mg
