Taco Seasoning Mix
Taco Seasoning Mix
A pantry staple for quick weeknight tacos, soup, and sheet-pan fajitas. This homemade blend is bold and balanced—and you control the salt and heat.
Ingredients (Base Batch)
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp paprika (sweet or smoked)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp fine salt
Optional add-ins
- ½ tsp dried oregano or Mexican oregano
- ¼–½ tsp cayenne or chipotle powder (heat to taste)
- ½ tsp sugar—balances acidity in tomato-based dishes
Jar label: “Use 2 Tbsp per 1 lb browned meat (or plant crumbles).
For saucy tacos: add ⅔ cup water and simmer 2–3 min.”
Directions & How to Use
- Mix. Combine all ingredients in a bowl and whisk until uniform. Transfer to a small airtight jar.
- For ground meat tacos: Brown 1 lb beef, turkey, chicken, or plant crumbles. Stir in 2 Tbsp seasoning (and ½–1 tsp more salt if you made a low-sodium blend). For a classic saucy finish, add ⅔ cup water plus 1 tsp cornstarch, and simmer 2–3 minutes.
- Fajita marinade: Whisk 2 Tbsp seasoning + 2 Tbsp oil + 2 Tbsp lime juice + 2 Tbsp water. Toss with 1 lb sliced chicken/veg; marinate 15–30 minutes, then cook hot and fast.
- Beyond tacos: Stir 1–2 tsp into black beans, taco soup, queso, or roasted veggies.
Freshness: Whole spices keep longer. If you can, start with fresh chili powder and cumin—
your blend will be brighter and more aromatic.
Variations, Tips & Storage
- Mild: Skip cayenne and use sweet paprika.
- Smoky: Swap smoked paprika and add ¼ tsp chipotle powder.
- Low-sodium: Reduce salt to ½ tsp or omit; season finished meat to taste.
- Corn-free thickening: Use arrowroot in place of cornstarch when making saucy tacos.
- Shelf life: Store airtight in a cool cupboard up to 6 months. If aroma fades, make a fresh batch.
Yield (base batch)About 4⅓ Tbsp (1/4 cup + 1 tsp)
Use Rate~2 Tbsp per 1 lb meat or plant crumbles
Total Time~5 minutes
CategoryDry Mixes · Spice Blends