Homemade Fajita Spice Blend
Skip the packets—this homemade fajita spice blend delivers bold, smoky flavor without the hidden chemicals or preservatives found in store-bought mixes. Whether you’re making sizzling sheet pan fajitas, grilled veggies, or taco-style bowls, this blend is a must-have in my galley.
Why Make Your Own?
Most commercial fajita seasonings are loaded with fillers, preservatives, and unnecessary ingredients like sugar, flour, or anti-caking agents. When you make your own, you’re in full control of the flavor—and the quality. This blend is gluten-free, naturally low in sodium, and takes just 5 minutes to put together.
Because you’re making it from scratch, you can easily adjust the heat by adding more cayenne, or give it a deeper, more earthy flavor with an extra dash of cumin. Customize it to your taste and rest easy knowing there are no mystery ingredients—just real, honest spices.
How to Use It
Dry Rub
Use 1 tablespoon per pound of meat or vegetables. Rub onto chicken, steak, shrimp, or veggies before cooking.
Fajita Marinade
To make a bold, flavorful marinade for steak, chicken, shrimp, or even grilled vegetables:
Combine 2 tablespoons of this spice blend with:
2 cups of liquid (pineapple juice, mango juice, apple juice, or beer)
2 tablespoons of oil (avocado or olive oil work great)
Juice of 1 lime
2 cloves garlic, minced
Let your protein or vegetables marinate in the fridge for 1–4 hours before grilling or roasting.
Other Uses
Sprinkle into taco meat, rice, beans, or sautéed vegetables for a quick flavor boost.
Fajita Seasoning
Equipment
- spice grinder its nice to have but you can make without
Ingredients
- 2 tbsp chili powder
- 2 tsp paprika
- 1 tbsp oregano
- 1½ tsp cumin
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1/4 tsp cayenne (optional—or more for extra heat!)
- 1/2 tsp celery salt optional
- 1 tsp ground coriander
- 1 tsp kosher
Instructions
- Add all the ingredients to a spice grinder and pulse until evenly combined and the oregano is finely ground. Let the powder settle before opening.
- Without a spice grinder, crush the oregano between your fingers, then stir all the ingredients together in a small bowl.
- Use 3 tablespoons per batch of fajitas. This recipe makes about 2 batches.
- Storage
- Transfer to an airtight spice jar and store in a cool, dry place away from heat and sunlight. If making ahead, shake the jar well before each use.