Fajitas, in any shape or variety, are one of those recipes that always goes over well in my home. And once I discovered how simple it is to make my own fajita seasoning, it opened up a whole new world of fajita recipe possibilities. Instead of purchasing store-bought versions of fajita seasoning packets, I can skip a last-minute trip to the grocery store and make this homemade fajita seasoning mix instead.
Why I Love This Recipe
Make it in minutes: This simple dry seasoning mix comes together in less than 5 minutes. I simply stir all the ingredients together in a small bowl, then it’s ready to use or I can store it for up to 3 months. It’s easy to make a big batch by doubling the recipe, too.
No added sugar: Other fajita seasoning recipes I’ve seen often call for cane sugar or brown sugar added to the mix, but I find that it’s an unnecessary additive. I prefer to let the natural sweetness of the sauteed bell peppers and onions shine through instead. My seasoning blend also doesn’t have any unnecessary preservatives or thickeners like cornstarch. Plus, it adds so much flavor to fajitas while adding virtually zero grams of carbohydrates or saturated fat.
Easy to customize: By making homemade fajita seasoning, I’m more able to control things like the spice level and sodium level. For less sodium, it’s easy to cut the salt in half or omit it. For more spice, I’d stir in up to ¼ teaspoon cayenne pepper or chipotle powder. This is already a mild fajita seasoning, but it can be made even milder by using mild chili powder and even eliminating or reducing the black pepper.
7 Ingredients To Gather
Another thing I love about this fajita spice blend is that it doesn’t require many ingredients. Here are the simple spices to gather:
- Chili powder – This red spice makes up the base of my fajita seasoning. I typically use a mild ancho chili powder, which is most common. But for more spice, feel free to use a hotter chili powder.
- Ground cumin – I prefer using cumin in most Mexican inspired recipes that I make, as it provides a warm, earthy, and nutty flavor that is well loved.
- Garlic powder – This common spice adds depth of flavor and tastes great with any protein. If it’s not available, replace it with 1 ½ teaspoons onion powder in a pinch.
- Paprika – This versatile ground red pepper tastes great in so many cuisines, including Latin-inspired fajitas. Use any favorite paprika, such as sweet or smoked paprika.
- Dried oregano – This herb is native to Mexico, as well as other parts of Central America and the Southwestern United States. Unlike Mediterranean oregano, Mexican oregano has a more citrusy and robust (almost licorice-like) flavor, making it a common addition to Tex-Mex recipes.
- Fine kosher salt – Salt helps intensify the flavors of the protein and veggies in a fajita recipe, so I never skip it. But feel free to add more or less, depending on salt tolerance and preference.
- Black pepper – I think black pepper is essential to a good fajita seasoning mix, and I prefer to use cracked black pepper. When I’m using this seasoning to make chicken, shrimp, or beef fajitas, I use regular black pepper. But when I’m making this seasoning to flavor shrimp, fish, or veggie fajitas (or sometimes chicken fajitas, too), I love to use lemon pepper instead. I first fell in love with lemon pepper in fajita seasoning when I tried it in the Siete lemon pepper fajita seasoning mix. But now I just make most seasonings as my own homemade spice blends.
Find the ingredient list and full recipe with exact measurements in the recipe card below.
My Favorite Dishes To Use This Seasoning In
I created this DIY fajita seasoning recipe when I was perfecting my recipe for chicken fajitas. It was so versatile and easy to make, that I’ve since used it every time I make fajitas, whether it’s chicken, shrimp, pork, veggie, or steak fajitas. It’s so good every time, and the combination of spices really makes the fajitas taste authentic and flavorful when served over tortillas with a dollop of sour cream and guacamole.
This spice mix also can be used in place of taco seasoning or other Mexican food recipes or Cinco de Mayo recipes, such as burritos or enchiladas. It’s so fast and easy to make, so I never fret if I don’t have a packet of store-bought fajita seasoning in my pantry.
Storage Tips
This dry seasoning mix will last up to 3 months stored in an airtight container, like a jar with a tight-fitting lid. I suggest labeling it and storing it in a dark space near other spices.
For a fun food gift, package the seasoning mix in a small container. Then gift it along with a recipe card for fajitas, such as sheet pan chicken fajitas.
Frequently Asked Questions
If making fajita seasoning for people who prefer milder spice levels, this fajita seasoning is a great option. Use mild chili powder and omit any spicy add-ins, such as cayenne or chipotle powder. For someone sensitive even to black pepper spice, the black pepper can be reduced or eliminated.
Yes, this seasoning mix can be used as a marinade for chicken, other proteins, or veggies. To do so, mix the dry spice mix with 3 tablespoons of olive oil and 2 tablespoons fresh lime juice. Brush it over the protein and/or veggies. Or add it to a bag with the foods, then cover or seal and refrigerate for at least 4 hours.
One of the most common FAQs I get about this recipe is how much meat and veggies it will season. This recipe makes 3 tablespoons of fajita seasoning. That’s enough for home cooks to generously season 1 to 1 ½ lbs of chicken or another protein. Or enough to lightly seasoning 2 pounds of meat.
More Seasonings And Marinades To Make
Fajita Seasoning Recipe
It’s easy to make a flavorful fajita seasoning at home from everyday pantry spices. Easily adjust it to suit your preferences, and use it to season any fajita recipe, such as chicken fajitas or shrimp fajitas.
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine salt
- ½ teaspoon black pepper or lemon pepper*
Instructions
- In a small bowl, combine the chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
- Use to make sheet pan chicken fajitas (or another fajita recipe), or store in an airtight container at room temperature for up to 3 months.
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Notes
* If using this seasoning to make shrimp, fish, or veggie fajitas, I recommend using the lemon pepper instead of black pepper. If using it to season pork, beef, or chicken fajitas, I recommend regular black pepper.
Nutrition Information
- Serving Size: 1 teaspoon
- Calories: 7
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 266 mg
- Carbohydrate: 1 g
- (Fiber: 0.5 g
- Sugar: 0 g)
- Protein: 0 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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