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.
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 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 set out on 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).
5 from 134 votes
Prep Time 5 mins
Total Time 5 mins
Servings 4 tablespoons
Course Pantry
Cuisine Mexican
Calories 24

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

  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
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Comments

  1. Thought I had a pack of fajita seasoning in the pantry, but was wrong and had a serious craving for chicken fajitas! Found your recipe and it saved my dinner! Great taste!

  2. A coworker of mine cannot have gluten, and many of the packaged fajita mixes contain it. So i searched for a mix for a work potluck and found this one for chicken (I sliced the chicken thin and we used a raclette). Holy moly, it was the talk of the town. We had the whole building in our department wanting to know what smelled so good. The cilantro in the marinade pushes it over the edge. My family was jealous that it wasn’t for them, so I made it at home in a cast iron skillet and I will never need another recipe. They came out better than any restaurant fajitas we’ve ever had, and rivaled some that we had visiting friends in Texas. Thanks so much for this!!!

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