HOMEMADE TACO SEASONING

June 25, 2012

Tacos are fantastic; everyone knows this. The trouble is with the taco seasoning – the freakishly iridescent orange color, the billion ingredients you can’t pronounce, the super high sodium content. Do not get me wrong, we still used the stuff, but it was time for an upgrade. Enter: Homemade Taco Seasoning.

MEXICAN SEASONING from Rachel SchultzHOMEMADE TACO SEASONING
Makes about 20 servings

1 and 1/4 cup chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons crushed red pepper flakes
2 tablespoons dried oregano
4 tablespoons paprika
1/2 cup cumin
1/3 cup pepper

I multiplied the above recipe by 10 to store and use conveniently on future Taco Nights. Measure and pour all ingredients into a storage container.

A mason jar is perfect because when you’re done you can seal the lid and mix the ingredients really easily and thoroughly. Have fun saving your kidneys!

HOMEMADE TACO SEASONING
 
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Ingredients
  • 1 and ¼ cup chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons crushed red pepper flakes
  • 2 tablespoons dried oregano
  • 4 tablespoons paprika
  • ½ cup cumin
  • ⅓ cup pepper
Instructions
  1. Combine ingredients.

 

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16 comments
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Comments

  • Anushree

    Fantastic recipe! How do i avoid the chicken getting a bit dry? Thanks so much

    Reply
  • sarah

    I love this recipe. I’ve been looking to get rid of that pre-made taco seasoning from the store, but haven’t cared for other homemade ones I’ve tried. This is great, and it keeps very well. Best part: my kids can’t tell the difference between this and the store-bought. (Wouldn’t want to ruin taco night, now would we?) Your fajita recipe using this taco seasoning is to die for as well!

    Reply
  • Liz

    Hey, I’ve made your Fajitas twice now which use this taco seasoning, but I don’t make tacos or fajitas often enough to justify making this full recipe….so I just wanted to share what this recipe is when you only make 1/8th of it, for anyone else who doesn’t want to use a whole cup of chili powder and doesn’t want to sit around doing the math ;)

    2 tablespoons + 1 1/2 teaspoons chili pwdr (1 1/4 cup)
    3/4 teaspoon garlic pwdr (2 tablespoons)
    3/4 teaspoon onion pwdr (2 tablespoons)
    3/4 teaspoon red ppr flakes (2 tablespoons)
    3/4 teaspoon oregano (2 tablespoons)
    1 1/2 teaspoons paprika (4 tablespoons)
    1 tablespoon cumin (1/2 cup)
    2 teaspoons pepper (1/3 cup)

    This makes around 5 tablespoons altogether.
    Thanks for the terrific recipes! :) :)

    Reply
    • Rachel Schultz

      Thanks liz!

      Reply
  • Chelsea

    How do you make a smaller batch of this? I don’t have near enough of each item to make this large of a batch.

    Reply
  • Anonymous

    How do you make a smaller batch?

    Reply
  • Geri

    How long can it be stored for?

    Reply
    • Rachel Schultz

      I’ve had mine for months!

      Reply
  • Meghan hall

    Do you mix water with the 3 tablespoons and the meat?? If so how much

    Reply
    • Rachel Schultz

      I do not.

      Reply
  • Ashley

    For a mild version would you just omit the red pepper?

    Reply
    • Rachel Schultz

      Yes. They’re not too spicy even including the pepper. I prefer mild myself.

      Reply
  • Hannah

    Thanks for this great substitute! I made it today! http://hannahgj.blogspot.com/2013/01/homemade-taco-seasoning.html

    Reply
    • Rachel Schultz

      Cool! Thanks for posting.

      Reply
  • Brenda

    How much taco seasoning mix do you use per pound of hamburger when you pre-make a large mason jar of it?

    Reply
    • Rachel Schultz

      About 3 tablespoons.

      xo
      rach

      Reply

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