Chicken Fajita Seasoning
This homemade Chicken Fajita Seasoning only takes a few minutes to mix together, and allows you to use quality spices free of MSG, anti-caking agents, and other additives you often find in store-bought mixes. I love keeping it on hand for Chicken Fajitas, but you can also use it to season pork and beef!
There are so many benefits to making your own spice mixes at home, and fortunately there’s little reason not to, since it’s so quick and easy to do.
This chicken fajita seasoning is better quality than any store-bought fajita seasonings I can buy at the store, and I also love that there’s no added sugar or salt in the mix, let alone other chemicals and additives I really don’t want to eat.
The lack of salt is actually one of the best benefits though, as it allows me to season the meat directly with the proper amount of salt based on the weight, instead of trying to even it out with the amount of salt I estimate to be in the mix.
Tips for Best Results
Use fresh spices – Spices lose their flavor rapidly as they sit in the pantry. The general rule of thumb is that they will stay potently fresh for 3 to 6 months after opening. They won’t necessarily be “bad” at that point, but less flavorful. So try to use freshly purchased spices here for optimal flavor and extra delicious fajitas.
Store in an airtight container – A glass jar or container is my favorite for keeping air and moisture out of the spice rub. I don’t recommend a sealable plastic bag, because they tend to puncture easily, and can be too breathable.
All you have to do to make this is mix together chili powder, paprika, cumin, garlic powder, oregano, onion powder, and cayenne pepper. It has a nice balance of herb and spice, without getting too hot. Plus, they’re all basic spices you can get at pretty much any grocery store.
The cayenne pepper is slight, and can be left out if you really don’t want heat in your fajitas.
Simply mix the spices together, and your homemade fajita seasoning mix is ready to use.
The recipe you use should specify how much spice mix to use, including mine below, but I find that 1.5 teaspoons is enough for each pound of meat. Then, I use about 3/4 to 1 teaspoon salt per pound of meat for additional seasoning.
In my Chicken Fajitas recipe, 2 tablespoons of this is enough for 2 to 3 pounds of chicken, plus 3 red bell peppers, and 2 red onions. With fresh orange juice, lime juice, olive oil, and garlic, that is hands down my favorite fajita recipe and marinade!
How to Use It
Of course, this is perfect for Chicken Fajitas made with chicken breasts or chicken thighs, but really for any fajitas recipe using other types of meat, like steak fajitas. Skirt steak is fantastic. Shrimp fajitas are great with this mix as well.
You can also gift it! Mix batches of this seasoning, place in a small jar, and give it as a Christmas gift to replace store-bought versions. I’ve always been a big fan of consumables for Christmas because they’re useful too.
I like making a big batch at a time, and keeping it in the pantry. Don’t forget to label your homemade seasoning mix with the name and the date you mix it up. Enjoy!
Recipe FAQ and Tips
They’re not quite the same, as taco seasoning has a lot more chili powder and less of the other ingredients, so I don’t recommend it.
Eventually, and spices do lose their flavor after 6 months or so. But spices will last a good couple years before truly going bad, so you’ve got time to use it up. Store in a dry place like your spice cabinet at room temperature, in an airtight jar.
This mix is gluten-free, dairy-free, sugar free, paleo, and Whole30 friendly.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
Chicken Fajita Seasoning
- 2 tbsp chili powder
- 1 tbsp paprika (try smoked paprika if you have it)
- 1 tbsp ground cumin
- 1.5 tsp garlic powder
- 1.5 tsp dried oregano
- .75 tsp onion powder
- .75 tsp cayenne pepper
- Mix all ingredients together, until combined.
- Store in an airtight container at room temperature until ready to use.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.