This homemade fajita seasoning is so easy to make, tastes much better than store-bought mixes and can save you a lot of money! It also allows you to control the amount of spiciness that goes into the mixture.
I stopped buying store-bought spice mixes a long time ago for these reasons: I seemed to always forget to pick up the right seasoning at the grocery store, and then I realized how easy it is to make my own mixes at home, and I once read the list of ingredients on a store-bought packet and couldn’t understand why do they add so many chemicals in there!
So I started making my own spice blends. Sometimes I toast the spices and grind them using a pestle and mortar, but for this fajita seasoning recipe, I will just show you the right ratios to make a jar of a great tasting fajita seasoning the easiest way possible.
This fajita seasoning is great to be used with chicken, meat, seafood, tofu, veggies and can even be added to soup.
How to Make Fajita Seasoning
You will need a few basic ingredients, and I added some extras that are completely optional but add a lot of the flavor.
The main ingredients:
- Chilli powder
- Cumin
- Paprika (smoked or not)
- Black pepper and salt
The optional extras (recommended):
- Garlic powder
- Onion powder
- Cayenne
- Oregano (or other herbs like parsley or cilantro…)
Complete list of ingredients and amounts can be found in the recipe card below.
Measure out all of the spices and put them in a bowl, then give them a good mix! And that’s it, your fajita seasoning is now ready!
You can easily double or triple this recipe depending on how much seasoning you need. I personally make a big batch, and always have enough seasoning to use on hand.
Store in an airtight jar for as long as you’d like.
More Fajita Seasoning Tips
- You can double or triple the amounts below to make a bigger batch of fajita seasoning.
- You can reduce or increase the amount of salt. The salt is moderate in this recipe, so if you are watching the salt then you can reduce it or increase it if you want it a bit saltier.
- If you want a spicier fajita spice mix, then just add more paprika and cayenne. You could also add red chili flakes if you like.
- Feel free to add more dried herbs if you like dried parsley or cilantro.
- If you’re looking to make tacos, I have a taco seasoning recipe that you can follow!
Cute Little Jars
I have different kinds of jars in my cupboard. Some of these jars are reused (jam and pickles jars), some are thrifted, and the rest are bought. Here are my favorite kinds of jars that you can use for storing homemade seasonings:
These are the weck jars that you see in my pictures. I use them all the time and they’re my favorite!
I also have these quilted ball jars that are supposed to be used for storing jelly, but I find them perfect for spices.
Fajita Recipes
So now you’re ready to make fajitas using your homemade fajita seasoning, below I linked to different fajitas recipes that you’re going to love!
- Easy Cheesy Chicken Fajita Casserole
- Air Fryer Chicken Fajitas
- Instant Pot Chicken Fajitas
- Instant Pot Steak Fajitas
- Instant Pot Fajita Rice
- Sheet Pan Baked Chicken Fajitas
More Homemade Seasoning Recipes
- Stone house seasoning (my fav!!)
- Taco seasoning (similar to this one, but also different!)
- Middle Eastern Baharat spice blend
- Pumpkin pie spice
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Fajita Seasoning
Ingredients
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 4 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons cayenne
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- In a bowl, mix all of the spices together until well combined.
- Store seasoning in a sealed jar for up to 1 year.
Notes:
- The fajita seasoning amount will be enough to make 3 chicken fajita recipes using 12oz (350 grams) of chicken.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Louise Upton says
Hi Diana, I made your recipe today and we had chicken quesadillas this evening.
We’re in the UK and I have no problems obtaining the ingredients including Mexican Oregano. It was very tasty, but not at all hot, even though I used S17 Cayenne powder and added some fresh Jalapeno’s to the quesadillas.
I did make a small change to your recipe, by adding 2 teaspoons of lemon juice powder, to add that zestiness.
I’ve made a large jar full of the recipe and will definitely be making more, perhaps using Habanero powder next time (we like spicy flavours).
Cheryl says
The Fajita recipe is amazing! I’ve tried many different fajita seasonings and none have come close to this one. It exceeded my expectations, absolutely delicious!
Barb says
2nd time making this seasoning. I love making this without salt and all of the artificial ingredients you get with the packets at the store. I use it for tacos, burritos and anything else that needs a bit of spice.
Sonyia says
I would of given a 5 star but my husband said it was way too hot and I could never make it again. I will do it again and maybe leave out the cayenne pepper. It was very very good though.
Iris says
Made the chicken Fajita yesterday following your recipe and it was delicious.. So easy and a really big hit . Thank you will be following you from now on.