This homemade taco seasoning is so good, it’s sure to be the star of your next Taco Tuesday! With only 7 pantry staple seasonings and spices, you can ditch the bland store-bought packets and make your own flavor-packed seasoning – no fillers, additives, or sugars!
While I love the convenience of buying store-bought seasoning packets, I found myself reading the label and realized I already had all the seasonings at home! So, I developed my own easy spice blend for a quick homemade taco seasoning perfect to batch and store in your pantry. Here’s why I love this recipe:
- Made from straightforward ingredients. No additives, fillers, sugars, GMOs or other weird ingredients, just simple pantry staple spices!
- Easily customizable. You can easily adjust the ratio of the spices or add more for extra flavor based on your preferences.
- It saves you money. In the long run, making your own batch of homemade taco seasoning saves you money instead of buying multiple packets every time you need one.
Taco Seasoning versus Fajita Seasoning
Taco seasoning and fajita seasoning can be used interchangeably if you’re in a pinch. They’re pretty similar in the seasonings they use, with the main difference being the ratios of those seasonings.
In general, taco seasoning has more oregano and chili powder, which gives it a bolder and more spiced flavor. Fajita seasoning tends to have more cumin and is milder since it’s usually paired with vegetables like onions and bell peppers that complement the flavor. Both are equally delicious and easy to make!
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Homemade Taco Seasoning Ingredients
- Chili powder: This is the main ingredient in this taco seasoning blend. It adds a hint of spice and earthy flavor.
- Cumin: This adds some warmth as well as a slightly nutty flavor.
- Salt: I recommend using kosher salt or two teaspoons of fine salt.
- Garlic powder and onion powder: Must-have seasonings for a great base flavor.
- Paprika: Adds slightly sweet and smoky notes.
- Oregano: I recommend using Mexican oregano when possible. It has a sweeter and more floral flavor profile, but regular oregano also works.
How to Make Homemade Taco Seasoning
Mix all the seasonings in an airtight jar by shaking it up or mix in a small bowl until fully combined. Store at room temperature for up to 6 months.
Recipe Tips
- Batch it. Save time and money by doubling or tripling this recipe. It keeps for 6 months at room temperature when stored in an airtight container.
- Skip store-bought. I recommend using 2 tablespoons of homemade taco seasoning per pound of ground beef, chicken, or turkey.
Recipe Variations
- Make it spicy. Add 1 tablespoon of cayenne pepper or red pepper flakes to add some heat.
- Make it smoky. Use smoked paprika or chipotle powder instead of regular paprika for a smoky flavor.
- Add more depth. Mix it up by using a combination of different chili powders. For example, you could use 2 tablespoons of regular chili powder and 2 tablespoons of ancho chili powder.
- Don’t like cumin? Cumin has a strong flavor. If you’re not a fan, you can use ground coriander instead.
- Make it low sodium. If you’re trying to reduce your salt intake, you can completely leave out the salt, or simply cut it in half.
Homemade Taco Seasoning
servings: 4 servings (2 tablespoons each)
This homemade taco seasoning is made with 7 pantry staple seasonings and spices. No fillers, additives, or sugars!
Notes
- Make it spicy. Add 1 tablespoon of cayenne pepper or red pepper flakes to add some heat.
- Make it smokey. Use smoked paprika or chipotle powder instead of regular paprika for a smokey flavor.
- Batch it. Save time and money and double or triple this recipe. It keeps for 6 months at room temperature when stored in an airtight container.
Nutrition Information
Serving: 2tablespoons, Calories: 18kcal (1%), Carbohydrates: 3g (1%), Protein: 1g (2%), Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1749mg (73%), Potassium: 77mg (2%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 1200IU (24%), Vitamin C: 0mg, Calcium: 20mg (2%), Iron: 1.4mg (8%)
This post was originally published in August 2018 and has been updated with new photos and more helpful tips and tricks.
Photography by Ashley McLaughlin.