Have you ever looked on the back of your favorite packet of taco seasoning and read the ingredients? I don’t have any to reference right now, but I do have a packet of Taco Bell fajita seasoning. First ingredient: corn syrup (dried). Yep, first ingredient in FAJITA SEASONING. What the heck? Next is garlic, cornstarch, salt, sugar, chili peppers, onions, then the dreaded MSG, spice (what the heck is spice anyway? I think I read its a way for companies to generically label their products so others can’t copy the exact recipe. Sheesh.), citric acid, soybean oil, calcium silicate (as an anticaking agent).
Sounds appetizing, eh?
Yeah, not so much.
After realizing all the crap they put in these packets and that the majority of it is sugar/corn syrup and salt/MSG, I thought “Why can’t I make my own taco seasoning? Surely it can’t be that hard?” And I was right. It’s not that hard. In fact, it’s so easy you’re going to smack yourself right on the forehead and say to yourself “Self, why didn’t I start doing this years ago?”
And as all seasoning combinations, adjust it to your own taste. Like garlic? Add more! Like it spicy? Add more red pepper flakes or add in some cayenne!
Just mix up a batch, keep it in a resealable container (I use an old sour cream container) and use it as needed. Two to three tablespoons is the equivalent of one packet. You can also use it in place of the chili powder/cumin combination you see in many Mexican/Southwest/Tex-Mex recipes.
- 3 TBSP chili powder
- 2 TBSP cumin
- 1 TBSP kosher salt
- 1/2 TBSP ground black pepper
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
Mix all ingredients together. Store in an airtight container. Two to three tablespoons is the equivalent of one packet of storebought seasoning.