Skip the store-bought packets and make your ain bootleg Fajita Seasoning! Information technology's incredibly uncomplicated and tin can be mixed together in minutes (and you can reduce or omit the salt and the carbohydrate if you desire to).

A plate of homemade fajita seasoning.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Fajita Seasoning Recipe

Recipe ingredients

Labeled spices for fajita seasoning.

Ingredient notes

  • Paprika: Both sweet and smoked paprika work hither.
  • Sugar: Leave this out if yous want to.
  • Cayenne pepper: Add more if y'all like spicy nutrient, omit entirely if yous don't.

Instructions

  • In a small bowl, combine chili pulverization, cumin, paprika, sugar, garlic pulverisation, onion powder, cayenne pepper to gustatory modality (I like ½ teaspoon), and common salt to sense of taste (I like 1 teaspoon). Shop in an airtight container.
A bowl of homemade fajita seasoning.

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 upwards to half-dozen months.
  • Making chicken fajitas:
    1. In a plastic bag, add together ii pounds chicken (breasts or thighs), ¼ loving cup minced cilantro, three tablespoons lime juice, and 2 tablespoons of fajita seasoning. Mash until evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hr (refrigerated).
    2. In a large skillet over medium-high heat, heat two tablespoons olive oil until shimmering. Add together chicken and cook until crispy and browned on ane side, almost 8 minutes. Flip and cook until browned on the 2nd side and craven registers 160 degrees, about 8 to 10 minutes longer. Transfer chicken to a cutting board and residuum for 5 minutes before cutting into strips (exercise not discard fatty in skillet).
    3. Meanwhile, to the skillet with the fatty over medium-high heat, add together 3 bell peppers (sliced) and i red onion (sliced) and cook until tender, nigh 5 minutes. Button peppers and onions to ane side and add sliced chicken back to skillet for serving. Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).
Chicken and Steak Fajitas set out on platters.

Have a Fajita Fiesta

Mexican Recipes

Chicken Fajitas

Mexican Recipes

Shrimp Fajitas

Mexican Recipes

Steak Fajitas

Fajita Seasoning

Skip the store-bought packets and make your own homemade Fajita Seasoning! It'due south incredibly unproblematic and tin can be mixed together in minutes (and yous can reduce or omit the salt and the saccharide if you lot want to).

Prep Time five mins

Total Time 5 mins

Servings 4 tablespoons

Course Pantry

Cuisine Mexican

Calories 24

  • four teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika (encounter note 1)
  • ii teaspoons granulated sugar (see note 2)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion pulverisation
  • cayenne pepper to taste (see note 3)
  • table salt to taste

  • In a pocket-size bowl, combine chili pulverisation, cumin, paprika, carbohydrate, garlic pulverization, onion powder, cayenne pepper to sense of taste (I like ½ teaspoon), and salt to taste (I like ane teaspoon). Store in an airtight container.

  1. Paprika: Both sweet and smoked paprika work here.
  2. Saccharide: Leave this out if you want to.
  3. Cayenne pepper: Add more than if you like spicy nutrient, omit entirely if y'all don't.
  4. Yield: This recipe makes ¼ cup fajita seasoning which is enough to season 4 pounds of beefiness, chicken, or shrimp.
  5. Storage: Store this spice blend covered in the pantry for up to 6 months.
  6. Making craven fajitas:
    1. In a plastic bag, add 2 pounds chicken (breasts or thighs), ¼ cup minced cilantro, three tablespoons lime juice, and two tablespoons of fajita seasoning. Mash until evenly coated. Marinate at to the lowest degree thirty minutes (room temperature) or upwardly to 1 hr (refrigerated).
    2. In a big skillet over medium-loftier rut, rut ii tablespoons olive oil until shimmering. Add craven and cook until crispy and browned on ane side, about 8 minutes. Flip and cook until browned on the 2d 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).
    3. Meanwhile, to the skillet with the fat over medium-high oestrus, add 3 bell peppers (sliced) and i cherry-red onion (sliced) and cook until tender, nearly 5 minutes. Push button peppers and onions to ane side and add sliced chicken back to skillet for serving. Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).

Serving: 2 teaspoons Calories: 24 kcal Carbohydrates: five g Protein: 1 g Fat: 1 m Saturated Fat: ane g Sodium: 36 mg Potassium: 89 mg Fiber: 1 thousand Saccharide: 2 g Vitamin A: 1098 IU Calcium: 16 mg Iron: 1 mg

I'thou the Executive Chef and caput of the Culinary Hill Test Kitchen. Every recipe is adult, tested, and approved just for you.

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