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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!
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.
Ways to Use Taco Seasoning
Homemade taco seasoning can be used in so many different ways! The one obvious way is in taco recipes! Ground beef tacos, chicken tacos, and even black bean tacos are delicious with this taco seasoning.
Other ideas include using it in things like taco salad, taco pasta, taco pizza, taco dip, and taco casserole.
Storing and Reheating
Homemade taco seasoning can be stored in an airtight container or jar in a cool, dark place for up to 6 months.
You can use any jar with a lid. I really like these pretty spice jars with bamboo lids!
More Tex-Mex Recipes
Homemade Taco Seasoning
Ingredients
- 4 tablespoons chili powder
- 4 teaspoons ground cumin
- 3 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoon paprika
- 1 teaspoon dried oregano
Instructions
- Add all ingredients to a small airtight jar and close with a lid. Shake to combine.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I haven’t seen any new posts for some time now are you still available
or am I still subscribed??
Thanks Jimmy
Hi Jimmy! Isabel is currently on maternity leave but will return soon.
when you add the taco seasoning to the meat, do you add water, like with the store packet?
Hi Shellie! We would recommend using this recipe without water, almost like a dry rub for the meat. Hope this helps!
I use your taco seasoning for all my tacos, but it’s the PERFECT companion to tacos dorados! Thank you!
Love your recipes
Thank you so much!
I’m sold on this taco seasoning for life, it really is perfect.
Yummy! Just made this up! This is just right amount of spice for my Taco Salad!
Grandsons should like the spike up of spice!
Thank you
Great recipe, thanks! I use it with veggie broth to marinate soy curls,
Love this recipe ❤
Thank you so much!
What kind of chili powder do you use? They are all so different, so it would make a difference in the final flavor of the mix. Thanks, love your recipes and look forward to trying them.
Hi Cheryl! I love and use almost exclusively the Simply Organic brand of spices. Here’s the specific one that I use – https://amzn.to/2poMYPS.
Hi Isabel! I’m a fan of your recipes and have made many of them. Seriously, you should write a cookbook! That would be SO great! In regards to the taco seasoning, I wondered about the chili powder. I have several pure chili powders I got from Native seeds in Tucson. Would you recommend still using the blend you suggested or could I use what I have. Ancho, guihillo(sic), hatch, poblabo is what’s in the cupboard.
Hi Becky! Yes you can definitely use your chili powders, I bet it’ll turn out delicious with them! We are actually in the process of publishing a cookbook! So be on the lookout for that later this year 🙂
Thanks for your reply! I just saw it today. Of the chili powders I listed, would you use one over the other? I haven’t made the taco seasoning yet because I still have some commercial stuff to use up. So happy to know you have a cookbook in the works! Hope umpire having a nice maternity leave! Thanks!
Becky
I would say ancho and guajillo!
Seriously recommend that you publish this cookbook (and all previously published cookbooks) in “epub” format, as well as hard copy.
I have close to fifty hard copy cookbooks (never getting rid of them) and over 100 electronic cookbooks.
I have an inexpensive tablet that I use in the kitchen for most of my recipes. It takes up less space, and is replaceable, where Grandma’s original Betty Crocker’s Cookbook is not.
And I can carry all 100 cookbooks with me, on my phone, anywhere I go.
A perfect keep on hand blend – making this over the weekend! I would be honored if you shared this and some of your other great recipes at our What’s for Dinner party – http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-163/