- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon salt
- 1/4 teaspoon ground cayenne pepper
In a small bowl, stir together all of the spices.
Tightly place the lid on a store in the cupboard or pantry.
**The nutritional information is for the entire recipe.
Place the seasoning into an airtight glass container and store it in the pantry. Starting with fresh spices, this seasoning can last up to a year.
Use two tablespoons of fajita seasoning for 1lb of chicken breast, steak, or shrimp. You can also sprinkle some on the sliced pepper and onion as they are cooking.
Use as a marinade by mixing the seasoning with a tablespoon of olive oil and then massage into chicken or steak and let it sit overnight in the refrigerator.
Freshen the fajitas up with lime juice and cilantro. Authentic fajitas have a citrus component which is why you'll see citric acid in store-bought fajita seasoning packets—squirting fresh lime juice after the meat cooks do the trick. I also like sprinkling on fresh cilantro for another layer of fresh flavor.
Adjust the spice levels. If you prefer a milder fajita seasoning, leave the cayenne out or add more to a spicier flavor.
Swap in smoked paprika to give the fajita seasoning an extra smokey flavor. Or add a little bit of chipotle chili powder, which offers a bold smokey flavor as well as some heat.
Salt again at the end. The seasoning mix includes salt, but a little extra salt after the protein cooks gives an extra pop to the flavors.
Serving: 1g | Calories: 69kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Fiber: 3g | Sugar: 2g