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Fajita Seasoning

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Skip the store-bought packets and make your own homemade Fajita Seasoning! It’s incredibly simple and can be mixed together in minutes (and you can reduce or omit the salt and the sugar if you want to).

A plate of homemade fajita seasoning.

Recipe ingredients

Labeled spices for 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.

Ingredient 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.

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.
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 up to 6 months.
  • Making chicken fajitas:
    1. 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).
    2. 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).
    3. 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).
Chicken and steak fajitas on two serving platters.

Have a Fajita Fiesta

A plate of homemade fajita seasoning.

Fajita Seasoning

Skip the store-bought packets and make your own homemade Fajita Seasoning! It's incredibly simple and can be mixed together in minutes (and you can reduce or omit the salt and the sugar if you want to).
Author: Meggan Hill
5 from 198 votes
Prep Time 5 mins
Total Time 5 mins
Servings 4 tablespoons
Course Pantry
Cuisine Mexican
Calories 24

Ingredients 

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

  1. Paprika: Both sweet and smoked paprika work here.
  2. Sugar: Leave this out if you want to.
  3. Cayenne pepper: Add more if you like spicy food, omit entirely if you don’t.
  4. Yield: This recipe makes ¼ cup fajita seasoning which is enough to season 4 pounds of beef, chicken, or shrimp.
  5. Storage: Store this spice blend covered in the pantry for up to 6 months.
  6. Making chicken fajitas:
    1. 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).
    2. 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).
    3. 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).

Nutrition

Serving: 2teaspoonsCalories: 24kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 36mgPotassium: 89mgFiber: 1gSugar: 2gVitamin A: 1098IUCalcium: 16mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. 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 ❀…5 stars

  2. 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?5 stars

    1. 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

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