Recipe

Homemade Fajita Seasoning

A bold, smoky, weeknight-ready fajita seasoning you can mix in 5 minutes using pantry spices. Perfect for chicken, steak, shrimp, and veggies.

By Matt Campbell

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4.9

A glass jar filled with homemade fajita seasoning on a wooden counter with small bowls of chili powder, cumin, and paprika nearby

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Fajita night is basically a choose your own adventure, and this homemade fajita seasoning is the cheat code. It hits all the right notes: warm cumin, smoky paprika, a little chili kick, and enough garlic and onion to make your kitchen smell like you meant to do this on purpose.

Store-bought packets work, but they can be salty, flat, or oddly sweet. When you mix your own, you control the heat, the salt, and the vibe. Make a small batch for tonight or scale it up so future you can sprinkle confidence on chicken, peppers, and whatever protein is currently thawing in the fridge.

Quick tip: This recipe is written as a dry mix. For classic sizzling fajitas, you will also want a little oil and a splash of lime at the end. Seasoning plus acid equals “okay, wow.”

Why It Works

Big flavor, no mystery ingredients: smoky, savory, and balanced with pantry spices.
Flexible heat: keep it mild for sensitive eaters, crank it up for spice lovers.
Weeknight-friendly: mix once, use for multiple meals.
Works on everything: chicken, steak, shrimp, tofu, and even roasted veggies.

Expect a seasoning blend that tastes like fajitas should: toasty, peppery, and just bright enough once you finish with lime or salsa.

Pairs Well With

Storage Tips

Room temperature: Store the seasoning in an airtight jar in a cool, dark cabinet. For best flavor, use within 6 months. It is often still fine after that, but the flavor slowly dulls.

Keep it fresh: Light and heat are the enemies. A clear jar looks cute, but stash it in a cupboard, not on the sunny counter.

Clumping happens: If your kitchen is humid, shake before using and break up any clumps with a spoon. If you want a low-effort moisture buffer, you can add a few grains of uncooked rice to the jar (do not use instant). Just make sure the jar stays dry and clean.

Already cooked fajitas: Store cooked meat and veggies separately from tortillas and toppings. Refrigerate up to 4 days. Reheat in a hot skillet to bring back the crisp edges.

Common Questions

How much fajita seasoning should I use per pound?

Start with 1 tablespoon per pound of meat or veggies. If you want it bolder, go up to 1 1/2 tablespoons. For fajitas, add 1 tablespoon oil and a splash of lime at the end to wake everything up.

Batch math: This recipe makes about 6 to 7 tablespoons, so it seasons roughly 6 to 7 pounds at 1 tablespoon per pound (or about 4 to 6 pounds if you like a heavier hand).

Is fajita seasoning the same as taco seasoning?

They are cousins, not twins. Taco seasoning often leans more chili-forward and sometimes includes oregano and more salt. Fajita seasoning usually highlights cumin, garlic, onion, and a little smoke. You can swap in a pinch, but fajita seasoning shines with peppers and onions.

Can I make it without salt?

Yes. Just skip the salt and season your meat separately. This is great if you are watching sodium or using salty add-ins like cheese, salsa, or chips.

How do I make it spicier or milder?

For spicier, increase cayenne or add crushed red pepper. For milder, skip cayenne and use sweet paprika instead of smoked if smoke feels intense. Also note: smoked paprika varies by brand, so start with the amount listed, then adjust after your first batch.

Does it work as a marinade?

Absolutely. Mix 1 to 2 tablespoons seasoning with 2 tablespoons oil and the juice of 1 lime. Coat your protein and rest 20 to 30 minutes. Longer is fine for chicken, but for shrimp keep it short, 15 to 30 minutes max, so the texture stays bouncy.

Is it safe to taste the spice blend?

It is a dry spice mix, so it is generally fine, but if you prefer not to taste straight from the bowl, smell it and adjust based on aroma. Or mix a pinch with a little oil and lime first, then taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Measuring spoons
Small bowl
Whisk or fork
Airtight spice jar or small container
Optional: funnel for clean pouring

I started mixing my own fajita seasoning after one too many packet fajita nights where everything tasted like salt with a vague memory of cumin. The fix was embarrassingly simple: raid the spice cabinet, toast nothing, overthink nothing, and just build a blend that tastes like the fajita skillet you actually want. Now I keep a jar ready to go, because the best kind of meal prep is the kind that makes Tuesday feel like a small party.