Fajitas have always been my go-to for a quick and flavorful dinner—there’s just something about that sizzling sound and vibrant colors that pulls me in every time. Recently, I stumbled upon a homemade fajita seasoning recipe that made me question why I ever settled for store-bought mixes. The blend is so aromatic and lively, it practically dances on the taste buds—like a summer fiesta in your mouth, even if it’s freezing outside.
Steps
- Determine whether you want to make a small batch or a large batch of fajita seasoning. For a large batch, mix together 1/2 cup chili powder, 1/3 cup paprika, 1/3 cup oregano, 2 1/2 tablespoons kosher salt (or half that amount if using table salt), 4 teaspoons onion powder, and 4 teaspoons garlic powder.
- Combine all the dry ingredients thoroughly in a bowl until they are well blended.
- Transfer the mixed seasoning into an airtight container for storage. Keep it in a cool, dry place where it can last for up to six months.
- When ready to use, replace store-bought packets with 3 tablespoons of this seasoning per pound of meat or per recipe.
- Optionally, add 1 tablespoon of cornstarch to the small batch if you prefer it to help the spices adhere better to the meat during cooking.
- For a marinade, mix 3 tablespoons of the seasoning with 1/4 cup olive oil and 1 tablespoon lime juice. Allow your meat to marinate for a few hours if desired.
- Use the seasoning on chicken, steak, or shrimp by either marinating or directly cooking in a skillet or oven.
Ingredients
- 1/2 cup chili powder
- 1/3 cup paprika
- 1/3 cup oregano
- 2 1/2 tablespoons kosher salt (use half if using table salt)
- 4 teaspoons onion powder
- 4 teaspoons garlic powder
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch (optional for binding)
- 1/4 cup olive oil
- 1 tablespoon lime juice
FAQ
- Does fajita seasoning contain gluten?
- The recipe provided does not include gluten, but it’s important to verify the specific spices you’re using, especially when cooking for someone with a gluten sensitivity.
- How much fajita seasoning should I use per pound of chicken?
- For one pound of chicken, you should use three tablespoons of this fajita seasoning mix.
- Is this fajita seasoning mix spicy?
- This seasoning is not particularly spicy and is generally considered mild. Even those with low tolerance for spice, like my children, enjoy it.
- How can I use this fajita seasoning in a marinade?
- Combine three tablespoons of the seasoning with 1/4 cup of olive oil and 1 tablespoon of lime juice. For steak, marinate for several hours, while chicken or shrimp can be tossed together and cooked immediately.
- Why is cornstarch not included in the revised recipe?
- While cornstarch was originally included to help the seasoning adhere to the meat, the updated recipe functions well without it. It’s optional, and you can add a tablespoon to the small batch version if desired.
Tips
- Adjust Salt Based on Type: If you’re using table salt instead of kosher salt, remember to start with half the amount called for in the recipe to avoid overly salty seasoning.
- Customize Your Paprika: Feel free to use either regular or smoked paprika based on your taste preference. Smoked paprika can add a unique depth of flavor.
- Consider Adding Cornstarch: Although it’s optional, adding a tablespoon of cornstarch to your seasoning mix can help the spices adhere better to the meat during cooking.
- Storage Tips: To maintain freshness, store your fajita seasoning in an airtight container in a cool, dry place. This way, it will stay good for up to six months.
Equipment
- Airtight Containers – For storing the seasoning mix to keep it fresh for up to 6 months.
- Measuring Spoons and Cups – For accurately measuring spices and ingredients.
- Spice Grinder (if using whole spices) – To grind any whole spices you might decide to use for fresher flavor.
