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I’ve been making homemade spice blends my whole life, and this Fajita Seasoning recipe is the most popular one on the site. With nearly 500 5-star reviews, commenters can’t stop raving about how delicious this blend is!
As a classically-trained chef, I’ve perfected the art of creating spice blends that are full of flavor and properly-balanced. You always have the option to make them spicer if you love that, but they are family-friendly as written.
Put this Fajita Seasoning to work as a dry rub, a marinade, or even as a substitute for taco seasoning. Make a big batch and keep in the pantry because trust me, you’ll reach for it again and again!
Table of Contents
What is in Fajita Seasoning?
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Paprika: Both sweet and smoked paprika work here.
- Sugar: Leave this out if you want to.
- Cayenne pepper: Add more if you like spicy food, omit entirely if you don’t.
How to Make Fajita Seasoning
- In a small bowl, combine chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper to taste (I like ½ teaspoon), and salt to taste (I like 1 teaspoon). Store in an airtight container.
Should I use a spice grinder?
I HIGHLY recommend using a spice grinder if you want the freshest flavors for your spice blends. They’re not too expensive and make a tremendous difference in your cooking! The KRUPS Fast Touch Electric Grinder is my favorite one because it’s powerful and easy to clean. You can get it at Walmart for $19.98 but I recommend a few others in my best spice grinder roundup!
Recipe tips and variations
- Yield: This recipe makes ¼ cup fajita seasoning which is enough to season 4 pounds of beef, chicken, or shrimp.
- Storage: Store this spice blend covered in the pantry for up to 6 months.
- Making chicken fajitas:
- In a plastic bag, add 2 pounds chicken (breasts or thighs), ¼ cup minced cilantro, 3 tablespoons lime juice, and 2 tablespoons of fajita seasoning. Mash until evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
- In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add chicken and cook until crispy and browned on one side, about 8 minutes. Flip and cook until browned on the second side and chicken registers 160 degrees, about 8 to 10 minutes longer. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet).
- Meanwhile, to the skillet with the fat over medium-high heat, add 3 bell peppers (sliced) and 1 red onion (sliced) and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced chicken back to skillet for serving. Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).
How to use Fajita Seasoning
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Fajita Seasoning Mix
Ingredients
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika (see note 1)
- 2 teaspoons granulated sugar (see note 2)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- cayenne pepper to taste (see note 3)
- salt to taste
Instructions
- In a small bowl, combine chili powder, cumin, paprika, sugar, garlic powder, onion powder, cayenne pepper to taste (I like ½ teaspoon), and salt to taste (I like 1 teaspoon). Store in an airtight container.
Recipe Video
Notes
- Paprika: Both sweet and smoked paprika work here.
- Sugar: Leave this out if you want to.
- Cayenne pepper: Add more if you like spicy food, omit entirely if you don’t.
- Yield: This recipe makes ¼ c. fajita seasoning which is enough to season 4 pounds of beef, chicken, or shrimp.
- Storage: Store this spice blend covered in the pantry for up to 6 months.
- Making chicken fajitas:
- In a plastic bag, add 2 pounds chicken (breasts or thighs), ¼ c. minced cilantro, 3 Tbsp. lime juice, and 2 Tbsp. of fajita seasoning. Mash until evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
- In a large skillet over medium-high heat, heat 2 Tbsp. olive oil until shimmering. Add chicken and cook until crispy and browned on one side, about 8 minutes. Flip and cook until browned on the second side and chicken registers 160 degrees, about 8 to 10 minutes longer. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet).
- Meanwhile, to the skillet with the fat over medium-high heat, add 3 bell peppers (sliced) and 1 red onion (sliced) and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced chicken back to skillet for serving. Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).
Why does it state to marinate up to one hour in the refrigerator? What is wrong with marinating longer?
Hi Love Cooking, thank you for your question. If the chicken is marinated with fresh citrus juices too long, the meat can become stringy and mushy. Please let me know if you have any more questions. Take care! – Meggan
This is a great recipe. I followed it pretty closely although I did half regular paprika and half smoked paprika and half regular chili powder and half smoked ancho chili powder. I also substituted half of the cumin for roasted cumin. I believe it’s important to add a little bit of sugar to any fajitas mix as it acts as a glaze further melds the spices together and compliments the flavors of the meat. I do not like to use white sugar so I substituted it for light brown sugar, which gives it a much more deeper flavor and adds a molasses taste, which goes great with the spice mixture.
Hi Revuts, thank you for sharing! I’m happy this recipe was a great starting point to make the seasoning just the way you like it. – Meggan
Loved the recipe!
Outstanding. Simple to assemble with ingredients already in my kitchen.
I’m so happy you loved it, Mark! It’s great that you already had everything on hand. – Meggan
I omited the sugar, still came out great!
I’m so glad you liked it, Anne! Take care! – Meggan
Wasn’t happy with store bought mix for chicken. This is perfect! Thank you.
You’re welcome, JoCo! I’m glad you loved it! – Meggan
What if o don’t have onion powder?
Hi Lesley, you can use some onion flakes, or cautiously use onion salt. I would just make sure to adjust it to taste so the mix doesn’t come out too salty. Thank you for your question! – Meggan
I used double the garlic and omitted the onion. They’re very close in flavour anyway. Tasted great.
perfect combo of ingredients for tasty fajitas
Hi Karen, thank you so much for your comment! I’m glad you loved it! – Meggan
Not only does this look so pretty in the bowl, it smells amazing! I used this to make chicken and steak fajitas. They were a hit!!! Thank you so much for sharing all your knowledge! You’re a life saver ❤…
You’re welcome, Kelly! I’m glad it was a hit! – Meggan
I use this recipe often! My entire family loves it. I do have a question though. If I am out of onion powder, what is a good replacement for that?
Hi Kimberlie, I’m so happy your family loves this! I would use some onion flakes, or I would cautiously use onion salt. I would just make sure to adjust it to taste so the mix doesn’t come out too salty. Take care! – Meggan