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Homemade Fajitas Seasoning Mix

Homemade Fajitas Seasoning Mix – Spicy, salty, perfectly flavored Fajitas Seasoning Mix made at home with spices that you already have in your spice rack!

Homemade Fajitas Seasoning Mix | | Spicy, salty, perfectly flavored Fajitas Seasoning Mix made at home with spices that you already have in your spice rack!

Hi Hey! Happy Sunday! I don’t want to turn your entire attention away from those awesome Steak Fajitas, buuuuut… I have one thing to say: (⬅ said in RuPaul-style)

STOP buying taco, fajita, and whatever else seasoning-packets!! Pleeeease! Ok. Ok. I’ll stop shouting. And, what you buy is none of my business, I know. But still. Just read some of the ingredients – it’s like chemical-ly and stuff. You don’t need that.  It’s so much better when you can make your own, especially when it is this easy.

Steak Fajitas | | Perfectly seasoned, classic steak fajitas with onions and peppers, wrapped in warm flour tortillas.

I use this Homemade Fajitas Seasoning Mix on Fajitas, on Tacos, on Chicken Salads, and on anything else that can somehow be turned into a Tex Mex deal.

Just letting you know now. This ain’t about no fancy pancy ingredients.


This is about some chili powder, a bit of cumin, paprika, salt and pepper, dash or two of garlic powder, and a good dose of oregano. All dried up and ready to be mixed into a jar.

Homemade Fajitas Seasoning Mix | | Spicy, salty, perfectly flavored Fajitas Seasoning Mix made at home with spices that you already have in your spice rack!

I think what I’m trying to tell you is that this recipe is so simple, it’s almost funny. Go grab some spices and let’s git ‘er done!




Homemade Fajitas Seasoning Mix | | Spicy, salty, perfectly flavored Fajitas Seasoning Mix made at home with spices that you already have in your spice rack!

Homemade Fajitas Seasoning Mix

Katerina | Diethood
Spicy, salty, perfectly flavored Fajitas Seasoning Mix made at home with spices that you already have in your spice rack!
4.95 from 17 votes
Servings : 6 servings
Prep Time 5 minutes
Total Time 5 minutes


  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper


  • Stir to combine all ingredients and store in an airtight container for up to 3 months.


This makes about 2 Tablespoons seasoning; enough for about 1.5 to 2 pounds of meat or chicken.


Calories: 5 kcal | Carbohydrates: 0 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 394 mg | Potassium: 26 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 265 IU | Calcium: 6 mg | Iron: 0.4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Seasoning
Cuisine: Mexican
Keyword: fajitas, homemade seasonings, tacos
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38 comments on “Homemade Fajitas Seasoning Mix”

  1. Would you recommend the sea salt be coarse or fine grained? I prefer things are not too salty, so thought I’d go with coarse, but would appreciate any feedback. Thank you!

  2. Excellent, cheaper than the packs and no hidden additives or preservatives πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»

  3. Avatar photo
    Glenda Addison

    This was so good. Now I make it all the time! The peppers and rice are so tasty with this dish. Thank you so much. It’s my favorite meal!!!

  4. Thank you over the last year or 2 I have used this recipe tonnes of times it’s really nice and the fact that I am mixing it up myself means I can put less chilli powder in so my daughter who doesn’t like things spicy hot can eat it too. I use about half of the chili powder. I shared it with my mum my brother and a FB group of friends just sharing the link to your page and many of us are now making it. I usually multiply it by about 6 and mix up a fair bit at once so I have it to hand. It saves time and works better when I’m tired and brains gone to bed. I use thinly sliced chicken breast, peppers, onions and recently started adding tomatoes which are so nice in it. I put it all in a big oven dish drizzle with about 2 tbsp of oil for 4 of us and mix that then add 2 tbsp of this spice blend and mix before putting in the oven for 35 – 40 mins stirring half way through. I don’t even have to stand and cook it then once the prep is done.

    1. Katerina - Diethood
      Katerina Petrovska

      How to cook a seasoning mix? There’s no cooking involved; you just combine all the seasonings/spices together and store it in a bag or jar until you’re ready to use it.
      If you’re looking for the Steak Fajitas recipe, click here πŸ‘‰
      I hope this helps.

  5. I, too, make all my own seasoning blends and sauces, and I’m always on the prowl to up the seasoning game. I have a question about the chili powder ingredient. When I make chili, I make my own chili powder with paprika, cayenne, cumin, garlic, onion, oregano, cloves… Do you mean the chili powder blend from the supermarket? Thanks!

  6. I liked it. It was quick and easy to make with what I had on hand. I used the appropriate amount of spice given the amount of meat I had, about a third cup of water, olive oil, and leftover pork from a Boston Butt roast from the night before. I tossed everything plus the onion, peppers, more fresh garlic and the meat into a large skillet. The steam from the water cooked the vegetables faster, and as that evaporated, the olive oil gave the meat a nice carnita-like sear. When cooked through I squeezed a half a fresh lime over all. My husband said they were the best fajitas he’d ever eaten. Kudos to your spice mix for that!

  7. It was fantastic, only thing is I needed about twice as much fajita mix as the recipe made. But really yummy!

  8. Thanks for the recipe! I used Mexican oregano instead of plain oregano. Mexican oregano has a different flavor profile that makes Tex-Mex dishes taste amazing! I sauteed 2 lbs of chicken, peppers and onions in 2 Tbsp of olive oil. Then I added 1 Tbsp of cornstarch and a 1/4 cup of water to your spice mixture and poured it over everything and let it simmer for about 8 minutes. It was delicious! Next time, I’m going to use flank steak and let it sit in the marinade for a couple of hours and throw everything on the grill. Can’t wait!

  9. Perfect spice blend, I marinated the meat for an hour in the spices and made the best fajitas ever!
    Thanks for the recipe x

  10. Quite hot. Sorry but not that impressed with the flavour. Not sure why the Oregano is in there as it seems out of place..

    1. Oregano is usually used in Taco seasoning – it’s what differs a fajita mix vs a taco mix. One would not typically see it in this recipe, but to each taste buds their own πŸ™‚

  11. Came up as the first google search, I had all the spices and it took the length of time I would have spent looking for it at the supermarket. Easy and delicious!

  12. Best fajita seasoning I’ve tried so far! I used half the recipe (~1 tbsp) for 0.9 lbs of chicken. I only had Hungarian style sweet paprika but it wasn’t a problem.

    1. Katerina - Diethood
      Katerina Petrovska

      That was for the entire 2+ tablespoons of this seasoning. I just broke it down to servings and the sodium content is a bit lower, at around 394 mg. I updated the overall nutritional analysis, as well. I hope this helps. πŸ™‚

  13. How would you use this as a marinade? How much oil or water? Also, the nutritional content says 2000 mg, I’m assuming this is if you use the whole thing?

  14. Should the spice be used as a marinade and how long should it take or is it for season and straight to heated grill.

    1. Katerina - Diethood
      Katerina Petrovska

      It’s a spice blend or a seasoning. You can use it as a rub for meats or as a seasoning. Is that what you mean? I hope I understood the question. πŸ™‚

  15. Avatar photo
    Robin Vaughn

    Made this today for sirloin fajitas for dinner. So easy, so yummy, and no chemicals or preservatives!

  16. Hey sounds great couple questions. What kinda paprika? Smoked, hot, sweet? Also the cumin – ground (powdered) right?


    1. Katerina - Diethood
      Katerina Petrovska

      Hi Matt! I use smoked, but if I feel like I want more heat, I add hot paprika. And, yes, that should say ground cumin. Thank you! πŸ™‚

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Fran! That would depend on how spicy you like your food. I would start with about 1 to 1.5 tablespoons for each 1-pound of meat, whether it be beef or chicken. I hope that helps. πŸ™‚

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