Homemade Fajita Seasoning Recipe by The Schmidty Wife

My Fajita Fumble

I once tried a store-bought fajita mix. It was so salty! My poor onions just swam in it. I still laugh at that. It tasted nothing like real food.

That’s why I make my own now. I know exactly what’s in it. This matters because you control the salt. You make it taste like you want. What’s your biggest kitchen mistake? I bet I’ve done worse!

Why Your Own Mix Wins

This little jar is pure magic. It makes weeknight chicken special. It turns plain peppers into a party. Doesn’t that smell amazing when it hits the pan?

Making it yourself saves money too. Those little packets add up fast. This matters because good food should be simple. And it should not cost a lot. *Fun fact: Paprika comes from dried sweet peppers! It adds color and a gentle sweetness.*

A Jar of Sunshine

Let’s talk about the flavors. Chili powder is warm and cozy. Cumin is earthy and deep. The cayenne gives a little wink of heat.

You can play with it! Love more kick? Add the red pepper flakes. Want it milder? Use just a pinch of cayenne. It’s your spice blend. Do you like your fajitas spicy or sweet and smoky?

How to Make Your Mix

Get all your spices out. Find a small bowl. Just measure and pour each one in. Give it a good stir with a spoon.

That’s the whole job! See? Easy. Put it in a little jar with a lid. A clean baby food jar works perfectly. Keep it in your cupboard. It will be ready for your next dinner adventure.

More Than Just Fajitas

This mix is not just for fajitas. I shake it on roasted potatoes. I mix it into ground beef for tacos. It’s good on chickpeas right from the can.

Having this ready makes you feel like a smart cook. You made something real. That feeling is the best ingredient of all. What will you try it on first? Tell me your best idea!

Ingredients:

Ingredient	Amount	Notes
Chili Powder	2 Tablespoons
Paprika	1 Tablespoon
Onion Powder	2 Teaspoons
Cumin	1 Teaspoon
Garlic Powder	1 Teaspoon
Ground Black Pepper	1 Teaspoon
Kosher Salt	1/2 Teaspoon
Cayenne Pepper	1/2 Teaspoon
Crushed Red Pepper Flakes	1/2 Teaspoon	Optional

My Homemade Fajita Spice Mix

Hello, my dear! Come sit at the counter. Let’s mix up some magic. This is my homemade fajita seasoning. It smells like a fiesta in a jar. I’ve been making it for years. My grandson calls it “Grandma’s confetti dust.” Doesn’t that sound fun? The store-bought kind can’t compare. This one is fresh and just how you like it. You can make it spicy or mild. It’s all up to you. I love that. Cooking should be your own adventure.

Making it is the easiest thing. You just gather your spices. I keep mine in little jars by the window. The sunlight makes the paprika glow like red glitter. I still smile when I see it. Ready? Let’s begin. Here is exactly what to do.

Step 1: Find a small bowl. A cereal bowl is perfect. Now, get all your spice jars together. Line them up on the counter. It looks like a little spice army. I always do this first. It saves so much running around later.

Step 2: Measure two tablespoons of chili powder. Pour it right into your bowl. Next, add one tablespoon of paprika. See that beautiful red color? It reminds me of my garden roses. Now, add two teaspoons of onion powder. (My hard-learned tip: Use a dry spoon for measuring. A wet spoon makes the spices clump!)

Step 3: Time for one teaspoon of cumin. This smells so warm and earthy. Then, add one teaspoon of garlic powder. My husband loves extra garlic. Do you? Now, add one teaspoon of black pepper. Grind it fresh if you can. It makes a big difference.

Step 4: Almost done! Add half a teaspoon of kosher salt. Then, half a teaspoon of cayenne pepper. This is the spicy one. Go slow if you’re not sure. You can always add more later. Want more heat? Toss in that optional half teaspoon of red pepper flakes.

Step 5: Now, take a spoon and stir. Stir everything really well. You want every spice to meet all the others. I use a small whisk sometimes. It feels very official. When it’s all one color, you’re done! Pour it into a clean jar. Seal it tight. What color do you think your mix will be? Share below!

Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About 4 tablespoons
Category: Seasoning, Pantry Staple

Three Fun Twists to Try

This mix is your blank canvas. You can change it for any night. Here are my favorite twists. They are all so simple.

Smoky Sunset: Swap the paprika for smoked paprika. It tastes like a campfire cookout. Perfect for grilled veggies.

Zesty Lemon Lime: Add the zest of one lime to the dry mix. It makes chicken taste so bright and happy.

Sweet & Mild: Skip the cayenne. Add a teaspoon of brown sugar instead. My grandkids love this one on their beans.

Which one would you try first? Comment below!

Serving It Up With Style

Now, let’s use your spice mix! Sprinkle it on sizzling chicken or peppers. The smell will fill your whole house. Doesn’t that smell amazing? I love serving fajitas right on a hot skillet. Everyone gathers around to build their own. Offer warm tortillas, cool sour cream, and chunky salsa. A big bowl of guacamole is a must in my home. I still laugh at how fast it disappears.

What to drink? For a grown-up treat, a cold lime margarita is lovely. For everyone, I make a big pitcher of sparkling limeade. Just squeeze fresh limes into sparkling water. It’s so fizzy and fun. Which would you choose tonight?

Your Fajita Seasoning, Ready When You Are

This seasoning mix keeps for months in your pantry. Just find a small jar with a tight lid. A clean spice jar or a little mason jar works perfectly. I keep mine right next to the stove. That way, it is always ready for taco night.

You can easily double or triple the recipe. Make a big batch to save time later. I remember my first time making a big batch. I felt so clever and prepared for weeks! Batch cooking small things builds a happier kitchen. It means a delicious dinner is only minutes away.

Have you ever tried storing it this way? Share below!

Little Fixes for Big Flavor

Is your seasoning not sticking to the chicken? Pat your meat dry with a paper towel first. The spices will cling to the dry surface. This makes every bite full of flavor.

Too spicy for the kids? Simply leave out the cayenne and red pepper. You can add it just to the grown-up portions later. I once made it too hot for my grandson. We learned to adjust together! Getting the spice level right matters. It means everyone at the table enjoys the meal.

Does it taste a bit flat? Let it sit on the meat for 10 minutes before cooking. This lets the flavors wake up and mingle. This small wait makes a big difference in taste. It turns good ingredients into a great meal.

Which of these problems have you run into before?

Your Fajita Seasoning Questions, Answered

Q: Is this gluten-free? A: Yes! All the spices are naturally gluten-free. Always check your spice labels to be sure.

Q: Can I make it ahead? A: Absolutely. Making it ahead is the best idea. It gets more flavorful as it sits in the jar.

Q: What if I don’t have paprika? A: Use a bit more chili powder. It will still be delicious. Cooking is about using what you have.

Q: Can I make a smaller batch? A: Of course. Just cut all the amounts in half. Use a little spoon to measure.

Q: Is the red pepper necessary? A: No, it is optional. It just adds a little extra kick if you want it. Fun fact: The “kick” in peppers comes from a compound called capsaicin!

Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple mix. It makes weeknight dinners feel special. I would love to see what you create with it. Did you put it on chicken, steak, or roasted veggies?

Share your kitchen victories with me. Your photos and stories make my day. Have you tried this recipe? Tag us on Pinterest! Let’s fill that board with color and spice.

Happy cooking! —Anna Whitmore.