Homemade taco seasoning is preservative free, doesn’t taste artificial, costs a fraction of buying store bought, and you probably have all the spices you need in your pantry. It tastes like the packet seasoning – minus the artificial flavour and not as salty. The bonus is that you can adjust the flavouring to your tastes as well – I like my Mexican hot so I up the chili!
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Taco Seasoning
Prep: 5 mins
Total: 5 mins
Spice Mix
Mexican
Servings4
Tap or hover to scale
Homemade taco seasoning is so much healthier than store bought - it's preservative free, less artificial tasting and is a fraction of the cost. This recipe makes enough taco seasoning for 1lbs/500g of meat. I also use this for Quesadilla Fillings.
Ingredients
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika
- 1/4 tsp cayenne pepper (adjust spiciness to taste)
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine ingredients.
- Store in an airtight container.
- Makes 2.5 tablespoons. Combine with 1lbs/500g mince meat, 1/2 cup water, 1 diced onion and 2 tablespoons of tomato paste.
Recipe Notes:
1. If you are in the US, do not use what you know as Chili Powder. That is a spice blend, not pure ground chilies. If you can't find pure ground chili, substitute with cayenne pepper. I like to make this Taco Seasoning with pure ground chili so I can control the flavour consistency - US Chili Powder is not available around the world and also even from brand to brand, the flavour differs. Using pure spice ingredients allows for better consistency.
Amazing! I’ve already tried 5 different recipes from you and they where the most flavorful yummy dishes I’ve ever had!
Nagi you are a genius! This taco seasoning is just perfect. I tried another recipe which was supposed to be family friendly and it almost blew our heads off it was so spicy. Should always check your site first
Hi, came back again to say were going to make taco’s with this next week, Making a “school Menu” for my daughter. She can’t have walking tacos like the school so she wants bee tacos and we loved your seasoning so back we come again!!
beef
Hi Nagi, I made and used the taco seasoning for ground beef tacos tonight. It was excellent! I had always bought taco seasoning but not anymore.
Thank you for the recipe 🙂
You’re totally converted Audrey – make a big batch and you’ll never have to buy again! N x
I liked the flavour, but thought it was a tad too salty., will half the salt content next time. Also my kids found it too spicy so will half the chilli powder also.
Works perfectly with ground beef. I didn’t add the cayenne pepper and it was still amazing.
Hi Keren, I’m so glad you liked it, thanks so much for letting me know!
I don’t see how much Chili Powder Is to used?
Hi Angie, 1/4 tsp cayenne pepper ☺️
Half the people in my house are vegetarian so I double this recipe and do 1 recipe as written and 1 recipe with 1 can rinsed blacks beans rather than beef mince (otherwise as written) and it’s very good both ways. With the beans I simmer until water is mostly evaporated and then partially mash the beans with the back of my spoon.
Hi Nagi
I know this is an oldie, but thought I’d check anyway…
I can’t seem to find crushed red pepper flakes anywhere. Is this the same as chilli flakes?
Hi Andrea! Just skip it 🙂 Give it a taste and if you want it spicier, just add more chilli powder or cayenne pepper!
Andrea – I also just updated the recipe with my current taco seasoning. Slightly different ratios of each and no red pepper flakes!
Thank you Nagi!
Hi Nagi – After reading your most recent post I think that when you say 1/4 teaspoon chili powder, you don’t mean the spice called “Chili Powder” in the U.S., right? But I think you said I can substitute cayenne pepper for what you call “Chili Powder”. Thanks much! Love your blog and every recipe I try is just so good!!
That’s such a good point Mary, thank you! I must revisit this recipe soon – perhaps I’ll do a beef taco post and repost this recipe too. 🙂
Ancho chilli powder works well.
Thanks! How long does this store for?
Hi Chelsey! I’d say maybe 6 to 8 weeks?? After that, I find spices aren’t as fresh 🙂 N x