Fajita seasoning is incredibly easy to make at home and beats store-bought packets for many reasons—from flavor to quality and more! Make a batch and use it throughout the year on a variety of delicious fajita dishes.

Why You’ll Love This Fajita Seasoning

Over the years, Mexican food has become a big part of my cooking routine. It’s one of my favorite cuisines, which is why you’ll often find me making chicken fajitas, shrimp fajitas, steak fajitas, and even fajitas veggies. But the key to mastering all of them is this homemade fajita seasoning. Here’s why my recipe is miles ahead of store-bought packets:

• No fillers: Store-bought packets often contain modified starches, citric acid, and excess sugars to balance out the acidity. But when you make it from scratch, sugar isn’t necessary. And for acidity, I prefer to add fresh lime juice for even fresher tang.
• Pure flavor: Freshly made seasonings allow every spice to shine, providing a bolder, vibrant, and more authentic flavor.
• Easy to make and store: I always make a double (or triple) batch and keep it in my spice drawer for quick and easy fajita nights!

Fajita Seasoning Ingredients

• Chili Powder: I’m using American chili powder, but you could always use a simple ground chili spice for a stronger chili flavor.
• Cumin: Its warm, earthy, and slightly sweet flavor is my favorite!
• Garlic Powder: Mine is pure garlic powder, and not a blend with salt. If yours contains salt, you may want to reduce the added salt. 
• Paprika: I typically use sweet paprika, but you can use sweet or smoky.
• Dried Oregano: While Mexican oregano is more authentic, Italian oregano works just fine.
• Salt & Pepper: A little kosher salt and ground black pepper balance out this flavorful spice blend.

Find the printable recipe with measurements below

How To Make Fajita Seasoning

1. Mix the spices. Add all the spices to a small mixing bowl and stir them together. 
2. Use immediately or store away. Use the fajita seasoning as you make your meals, or store it in an airtight container for future use. It will last for up to one year (assuming your spices were fresh to start with). I usually quadruple this recipe and store it in these glass spice jars using a kitchen funnel to avoid spilling. Then, I use an extra-fine paint pen to write a label on the jar.

The Difference Between Taco Seasoning and Fajita Seasoning

While taco seasoning and fajita seasonings have common ingredients, they differ in acidity and spice levels. 

• In fajita recipes: Seared meat and fresh vegetables take center stage. That means the seasoning needs to be robust but not overly spicy, with more bright and tangy flavors from fresh lime juice. To achieve quick tanginess, store-bought fajita seasonings typically add citric acid. But with this homemade version, a fresh squeeze of lime over the fajita will do the trick and avoid any additives.
• In taco recipes: Slow-cooked meat is often used (like carnitas, birria, barbacoa, etc), which doesn’t require as much acidity. So, taco seasoning has bolder flavors with extra chili powder, smoked paprika, cayenne pepper, and chili flakes to give it that extra kick. But in all honesty, the two seasonings are quite interchangeable. It’s simply personal preference based on your flavor palate.

More Mexican Recipes

• Carne Asada: Made with the best marinade for carne asada tacos!
• Guacamole: The only guac recipe you need!
• Pico De Gallo: The ultimate fresh topping or dip.
• Grilled Fish Tacos: My favorite summertime taco.
• Huevos Rancheros: Most delicious Mexican breakfast.

This recipe was originally posted February 2020, but updated to include new photos and information for your benefit!