This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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
Mexican Recipes
Chicken Fajitas
Mexican Recipes
Shrimp Fajitas
Mexican Recipes
Best Steak Fajita Recipe
Chipotle Copycat Recipes
Fajita Veggies (Chipotle Copycat)
More From Culinary Hill
Join Us
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).
This seasoning is excellent! I’ve used it several times, the most recent being in a Chicken Fajita Orzo Skillet dish. I reviewed that recipe on my YouTube channel, The Real Deal Recipe Reviews, and I mentioned that this seasoning was the star of the show! The ingredients and proportions are spot on.
Hi Daryl, thanks for the review and sharing this recipe! I’m so glad you enjoy it! – Meggan
This recipe was pretty good. I was out of fajita mix turn to my favorite recipe website and found this recipe.
Mixed up a batch put it on some chicken and steak fired up the griddle. This was better than the store mix and I will mix and bottle some for later.
That’s a great idea, Tony! It’s always good to have “leftovers” to use again 🙂 – Meggan
Thank you for this recipe for Fajita seasoning! Good for people that have to watch sodium and sugar amounts. And the prepared fajita seasoning packs are going up in price.
That’s a great point, Latricia! Thank you 🙂 – Meggan
I made this and it’s great! I doubled the recipe and had extra in the pantry. I have done the marinating method and the last time I was in a hurry and just sprinkled the seasoning on my (cut in strips) beef. It was great too! Thank You for sharing. Oh and my company is still raving about how good the fajita’s were. It was a win!
Absolutely delicious! I skipped the chicken and added extra veggies.
So happy you liked it! Thanks for your comment! -Meggan
Delicious!!!! I cooked this chicken at home and took it to a Mexican food potluck dinner this werkend. It was a HUGE hit with adults and kids, with people asking for the recipe. Watch the video to see all prep/marinade instructions not listed in seasoning recipe.
I’m so glad it was a hit Lesley! -Meggan
Perfect seasoning! Put this on my peppers and onions with a little water. Then I added my chicken. Such great flavor. Absolutely perfect. Thank you!
You’re so welcome, Rebecca! Take care! – Meggan
Sounds amazing. What you recommend if I have already cooked chicken? Can I mix the seasoning with lime juice, toss with sliced cooked chicken, and reheat in a pan? Thanks!
Hi Kim, yes! I would combine the seasoning with the lime juice in a bowl first, then add the cooked chicken, toss to combine, then heat up. Take care! – Meggan
The recipe is wonderful!
Great fajita seasoning. Turned out better than I expected.
Happy you enjoyed it, Tammy! Take care! – Meggan