This homemade Fajita Seasoning recipe adds great flavor to fajitas and more! Create restaurant quality meals in your home kitchen with this made from scratch spice mix.
Since I discovered the benefits of mixing up my own Homemade Taco Seasoning Mix, there’s been no turning back! That recipe started me on a path of mixing up my own spice mixes that are responsible for some of my favorite recipes of all time.
Flavorful blends like my Kickin’ Cajun Seasoning Mix and this Fajita Seasoning recipe are the secret to turning out dishes from your home kitchen that rival restaurant meals.
It takes just a couple of minutes to mix together a big batch, and you’ll be so glad you did! I am never without a jar of this seasoning in my pantry and replenish it frequently.
Table of contents
Ingredients for Homemade Fajita Seasoning
- Chili powder
- Cumin
- Smoked paprika – Adding smoked paprika ensures a slightly smoky flavor regardless of whether you cook your meat on the grill or stovetop.
- Fine ground sea salt and freshly ground black pepper
- Light brown sugar – Adding a little sugar to a spice blend ensures the meat will get a nice sear on the exterior when grilling or pan frying.
- Onion powder
- Garlic powder
- Cayenne pepper – You can adjust the amount of cayenne and the resulting heat level to suit your taste.
How to Make Fajita Seasoning
- Add all of the ingredients to an airtight container, like a mason jar.
- Secure the lid and shake the container until the spices are well combined.
How to Use Fajita Seasoning
Homemade Fajita Seasoning adds great flavor to chicken, beef, shrimp, and even veggies and potatoes.
Use 1 to 2 tablespoons of Fajita Seasoning per pound of meat.
- Fajitas – I use this homemade fajita seasoning for my Grilled Steak Fajitas, Skillet Chicken Fajitas, and Chicken Fajita Quesadillas.
- Dry Rub – Pat the meat dry with paper towels, drizzle the meat with a little olive oil and then sprinkle the Fajita Seasoning over all sides before cooking on a grill or in a skillet.
- Wet Rub – Combine equal parts Fajita Seasoning and olive oil for a wet rub that will have a paste-like consistency. Smear it all over your meat before cooking.
- Marinade – Mix with equal parts olive oil and add the juice from a lime or lemon and pour the marinade over chicken or beef in a zippered plastic storage bag. Seal the bag and refrigerate for at least 1 hour and up to 8 hours before cooking on the grill or stove. Shrimp is more delicate and should not be marinated in a citrus juice based marinade for longer than 30 minutes.
- Vegetables and Potatoes – Toss vegetables or potatoes with olive oil and a little Fajita Seasoning before roasting or sautéing.
This recipe yields just shy of 8 tablespoons which is plenty to make three or four batches of fajitas or to season or marinate meat for several meals.
Pro Tip
When using a seasoning blend that contains sugar, it’s best to use thinner cuts of meat that cook quickly to avoid burning. This is most important when cooking the meat in a skillet. Chicken breasts should be thin-sliced or pounded to about -inch thickness. For beef, thinner cuts like skirt steak or flank steak work well.
Homemade Seasoning Storage Tips
Store spice mixes in an airtight container in a cool, dark place like your pantry. I like to use small mason jars with chalkboard style labels or glass spice jars. Spices can lose potency over time so use homemade spice blends within a 3 to 4 months for the best flavor.
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Homemade Fajita Seasoning
Ingredients
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 tablespoon sea salt
- 2 teaspoons brown sugar
- 1 teaspoon fresh ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper, or to taste
Instructions
- Add all the spices to an airtight container, like a mason jar. Shake well to combine. Store in a cool, dry place.
- Use 1 to 2 tablespoons of fajita seasoning per pound of meat. Can be used as a dry rub or mix with equal parts olive oil for a wet rub. Delicious with shrimp, chicken, pork, or beef.
Notes
- Fajitas – I use this homemade fajita seasoning for my Steak Fajitas, Skillet Chicken Fajitas, and Chicken Fajita Quesadillas.
- Dry Rub – Pat the meat dry with paper towels, drizzle the meat with a little olive oil and then sprinkle the Fajita Seasoning over all sides before cooking on a grill or in a skillet.
- Wet Rub – Combine equal parts Fajita Seasoning and olive oil for a wet rub that will have a paste-like consistency. Smear it all over your meat before cooking.
- Marinade – Mix with equal parts olive oil and add the juice from a lime or lemon and pour the marinade over chicken or beef in a zippered plastic storage bag. Seal the bag and refrigerate for at least 1 hour and up to 8 hours before cooking on the grill or stove. Shrimp is more delicate and should not be marinated in a citrus juice based marinade for longer than 30 minutes.
- Vegetables and Potatoes – Toss vegetables or potatoes with olive oil and a little Fajita Seasoning before roasting or sautéing.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
