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Learn how easy it is to make homemade fajita seasoning. With just a few basic spices, you can whip up this flavorful seasoning blend in minutes. Use it as a dry seasoning or as a marinade. Perfect for chicken, steak, shrimp, veggies and more!
Reasons To Love This Recipe
Ditch the store-bought packets and make your own homemade fajita seasoning instead! But why not just buy it? Here are a few reasons why I love to make it myself:
- Control the ingredients: Making your own homemade fajita seasoning allows you to control the quality of ingredients and proportions according to your taste. You also avoid additives and unnecessary fillers that are found in most store-bought packets.
- Easy to make: It’s as simple as mixing together a few spices. Only takes a few minutes!
- Less Expensive: Homemade seasoning blends tend to be less expensive than store-bought packets.
- Flavorful + Versatile: Use it to make delicious fajitas, as a spice rub or marinade for meat/veggies or to flavor a variety of dishes.
How To Make Fajita Seasoning
It couldn’t be easier! Simply gather up a few spices, measure them out and mix together. Only takes a few minutes!
Step 1: Gather Ingredients
A few basic spices is all you need. Who knows, you might even already have them all in your kitchen!
To make this fajita seasoning recipe, you will need the following six ingredients: chili powder, paprika, cumin, salt, onion powder and garlic powder. Cayenne pepper is an optional ingredient if you like a little extra heat.
Chili Powder: It is very important to note that the chili powder used in this recipe is the American style chili powder which is a blend. It is not simply ground up chili peppers. Your mouth will be on FIRE if you use that instead.
Detailed ingredient list and directions located in the recipe card below.
Step 2: Measure + Mix
Measure out all the ingredients and mix together until combined. Use immediately or store in a jar for later use.
How To Make Fajita Marinade
You can easily turn this seasoning blend into a flavorful fajita marinade. Just combine it with 2 tablespoons of avocado oil (or olive oil), the juice of 1 lime and 2 minced garlic cloves.
It’s so good! It creates a spice paste that you can use to marinate things like chicken, steak, pork or seafood before cooking them.
Storage Tips
- How long will it last? Fajita seasoning will last up to 1 year (if the spices you are using are fresh to begin with).
- Make a larger batch! Double, triple or quadruple the recipe and store it in a labeled spice jar so that it is ready to use.
- How to store? Store in a sealed container in a dry, cool area away from direct light. This helps to keep it fresh longer.
I store all my spices in small mason jars with chalk labels on top. This works well for me since I store them in a wide, shallow drawer in my kitchen.
I use these 4-oz Ball jars for the majority of my spices and these 8-oz wide mouth jars for blends that I like to make larger quantities of. Chalk labels are great! They are reusable and come in a variety of shapes and sizes to fit your jars. I like to label them with a chalk marker so that it doesn’t rub off easily but can still be washed off if I need to relabel.
Ways To Use It
Use it as a dry rub, turn it into a marinade, or sprinkle it on a variety of dishes to add flavor. It’s a versatile seasoning! Here are a few ideas:
- Fajitas (obviously!): Adds so much flavor to all your fajita recipes. To make fajitas, I love to turn the seasoning into the marinade spice paste. Then I marinate the steak, chicken, etc. in it before cooking in a cast iron skillet or on the grill. Or check out these Halloumi Fajitas or these Ground Beef Fajitas for something a little different!
- Fajita Veggies: Sprinkling some of this spice blend on fajita veggies really makes them pop!
- Tacos: This seasoning gets used as a dry rub in this Chicken Fajita Tacos recipe. So good!
- Nachos: Sprinkle it over nachos before baking for a pop of flavor. I use it in these Loaded Veggie Nachos.
- Tex-Mex: Use it in all your Tex-Mex favorites. Also delicious mixed into sour cream or guacamole.
- Meat + Seafood: Perfect for chicken, steak, pork, shrimp and more! Makes a great dry rub for meats or turn it into a marinade.
- Vegetables: Sprinkle onto grilled or roasted veggies or potatoes.
Possible Variations
The best thing about homemade seasoning blends is that they can be customized to suit your tastes and this one is no exception. Here are a few options…
- Make it spicier: You can add more heat by adding in more cayenne pepper or a hot paprika.
- Add some smoky flavor: Use smoked paprika instead of the regular sweet paprika.
- Adjust salt: Make it more or less salty to suit your tastes.
A Few Questions Answered
This will depend on personal preference but a general guideline is to use 1 to 2 tablespoons of fajita seasoning per pound of meat or veggies.
They both use a lot of the same spices and have a similar flavor profile but the proportions tend to be different. Taco seasonings tend to be spicier and more intense to compliment the slower cooked meats. Fajita seasoning is typically a milder, more balanced blend so as not to overpower the fresh flavors of the onions, peppers and quick seared meats in the dish.
I don’t see why not! It’s an easy way to add some delicious flavor to all your Tex-Mex and Mexican favorites.
It won’t go bad or become unsafe to consume. However, it will get stale and lose its flavor and color over time. The fajita seasoning will taste good for up to 1 year if you are starting with fresh spices and storing in a dry, cool area away from direct sunlight.
Did you make this recipe? I would love to hear about it! Leave me a comment below or tag me on Instagram (@maple_and_mango).
Homemade Fajita Seasoning Recipe
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 2 tablespoons 1x
- Category: Seasoning
- Method: No Cook
- Cuisine: Tex-Mex, Mexican
Description
Learn how easy it is to make homemade fajita seasoning. With just a few basic spices, you can whip up this flavorful seasoning blend in minutes. Use as a dry seasoning or as a marinade!
Ingredients
Fajita Seasoning:
- 2 teaspoons chili powder blend
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt (I like to use Himalayan salt or sea salt)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Optional: 1/4 teaspoon cayenne pepper
To make marinade (spice paste):
- 2 tablespoons avocado oil or olive oil
- Juice of 1 lime (about 2 tablespoons)
- 2 garlic cloves, minced
Instructions
Fajita Seasoning:
- Combine Ingredients: Add all of the fajita seasoning ingredients to a small bowl or jar and mix together until combined.
- Store: Use immediately or store in a sealed jar for up to 1 year.
Marinade / Spice Paste:
- Turn it into a marinade: Simply add the oil, lime juice and minced garlic cloves to the fajita seasoning ingredients and stir together to form a paste which can be used as a delicious marinade.
Notes
- How much to use? This recipe makes 2 tablespoons of fajita seasoning which is enough for 1 to 2 pounds of meat or veggies, depending on personal tastes. If you make a larger batch to keep on hand, just remember the general guideline of 1-2 tbsp per pound of meat or veggies.
- Chili Powder Note: The chili powder in this recipe refers to the American style chili powder which is a blend of spices and not very hot. It is NOT 100% ground up chilis! Make sure to use the right type or your mouth will be on fire!
- Make a larger batch: Keep this seasoning on hand and ready to use by making a larger batch and storing in a jar. I like to use these 4-oz jars and 8-oz jars for my spices. Using chalk labels and a chalk marker are a great way to label them.
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Who knew how easy this is! I loved that I had all the ingredients too! Thanks for the recipe!
I love it when I already have everything on hand to make a recipe! Glad you enjoyed it!
thanks for sharing this spice mix! I really hate buying spice mix cause there’s always so much fillers but do anyways because of the convenience. i can’t wait to make some fajitas now!
You’re welcome! I recommend making a larger batch so that you always have some on hand:)
I had no idea there was an “American” chili powder! Thanks for the tip. I use chili powder all the time and now I’ll be sure to note it is the American one.
In the US and Canada, the chili powder is a blend and not too spicy. I assumed it was the same everywhere until I moved to Australia for a few years. Dumping a bunch of “chili powder” into a dish is a mistake I will never forget lol. In many other countries, chili powder is literally ground chilis so it is very spicy and would not be used so liberally.
This is really delicious and easier than I thought. I don’t think I’ll ever go back to store bought 🙂
I’m so happy to hear that!!
What a handy post! I make chicken fajitas all the time and love to create my own mixes. I prefer to know what’s in them and use the freshest spices possible. It really doesn’t take much effort either.
Glad you enjoyed the post! I love how easy it is to make your own spice blends!
I love that you can make your own fajita seasoning and customize it to your own taste buds. Add hot pepper or more garlic. This comes in handy especially when you don’t have store bought but you want to make fajitas or tacos.
I love that part too! You know exactly what is in it and can adjust it to suit your tastes.
Such a better option than store-bought! And far more flavorful!
I agree! Glad you enjoyed it:)