Fajita Seasoning Recipe

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).This versatile spice blend is great on fajitas and grilled veggies alike. Round out your menu with cilantro-lime rice, guacamole, corn salsa, and a big batch of margaritas!

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). This versatile spice blend is great on fajitas, tacos, burritos, quesadillas, and more! The best part: It lasts for ages, so go ahead and make a double batch. 

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What is fajita seasoning made of?

Fajita seasoning is a blend of chili powder, salt, paprika, sugar, cumin, garlic powder, onion powder, and a bit of cayenne pepper.

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). This versatile spice blend is great on fajitas, tacos, burritos, quesadillas, and more! The best part: It lasts for ages, so go ahead and make a double batch. 

I included salt and sugar in my Fajita seasoning, but you can reduce or omit them as you see fit.

If you buy Fajita seasoning in a packet, it might contain ingredients such as maltodextrin, modified corn starch, caramel coloring, and yeast extract. Why not skip all that and just add flavor?

Is there a difference between taco seasoning and fajita seasoning?

They are almost the same and could honestly be used interchangeably in my opinion.

There might be some minor differences in ingredients, especially between recipes and cooks, but the flavors are very similar.

  • Fajita seasoning has garlic powder and onion powder. Taco seasoning doesn’t, but you cook thew meat with onions and fresh garlic.
  • Taco seasoning has ground coriander. Fajita seasoning doesn’t, but I use fresh cilantro (coriander) in my marinade.
  • Sugar and cornstarch cold be used or omitted in either recipe.

The main ingredients of both (chili powder, cumin, and paprika) are almost the same proportions, too.

How do you make Fajitas with Fajita Seasoning?

I recommend using half the recipe of seasoning per 2 pounds of chicken.

Some readers have reported that this is too spicy for them, so if you feel in your gut that half is too spicy, please use less or omit the cayenne pepper when you make the spice blend.

Or, check out my Chicken Fajitas post even more flavor and all the details (including gas grill and charcoal grill methods).

Here’s an overview of the skillet method (it’s great with steak too!):

  1. In a large plastic bag, add 2 pounds of chicken, 1/4 cup minced cilantro, 3 tablespoons lime juice, and 1/2 the fajita seasoning from the recipe below. Mash until chicken is 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 bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced chicken back to skillet for serving.
  4. Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).

A sizzling platter of chicken fajitas is simple, fun, and just downright delicious. This Tex-Mex staple is famous for a reason: it makes everybody happy. Why not make your own tonight and skip the restaurant? This recipe is for the best, most tender fajitas around.

What spices do you put in quesadillas?

Fajita seasoning, of course! For every individual 8-10 inch quesadilla, add ½ teaspoon of fajita seasoning mix to your fillings of choice.

What is good in a quesadilla?

For a basic quesadilla, add shredded chicken or sliced steak, black beans, onions, peppers, tomatoes, corn, and pepper jack cheese, along with the fajita seasoning. If you would like a vegetarian version, omit the meat and substitute rice and beans instead. Fresh herbs are always a nice addition and a dollop of sour cream when serving will round out all the flavors.

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). This versatile spice blend is great on fajitas, tacos, burritos, quesadillas, and more! The best part: It lasts for ages, so go ahead and make a double batch. 

How do you make quesadillas in the oven?

Coat one side of your tortillas with cooking spray. Lay coated side down on an ungreased baking sheet, top with seasoned filling of choice, top with another tortilla, and coat with cooking spray. Bake at 450 degrees for 10 minutes, or until cheese is melted and filling is warmed through. Cut into wedges.

4.97 from 28 votes

Fajita Seasoning Recipe

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). This versatile spice blend is great on fajitas, tacos, burritos, quesadillas, and more! The best part: It lasts for ages, so go ahead and make a double batch. 
Course Pantry
Cuisine Mexican
Keyword salt
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings
Calories 5kcal
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • cayenne pepper to taste
  • salt to taste
  • In a small bowl, stir chili powder, cumin, paprika, sugar, garlic powder, onion powder, and salt to taste (I like 1 teaspoon) and cayenne pepper to taste (I like 1/2 teaspoon, please use less or omit if you're sensitive to spice). Store in an airtight container.

Recipe Notes

The full Fajita Seasoning recipe listed (1/4 cup + whatever you added for cayenne pepper and salt) is enough for 4 pounds of chicken or steak. Cut it in half if you're cooking 2 pounds of chicken, quarter it if you're cooking 1 pound of chicken. And if you're sensitive to spice, you can use less of the seasoning than I'm suggesting for your amount of chicken or steak, and consider omitting the cayenne pepper entirely.
Here is a recipe for 2 pounds of chicken (or steak). It uses half the spice blend above along with lime juice and cilantro for the marinade. If you're sensitive to spice, please use less seasoning or omit the cayenne pepper entirely.
Chicken Fajitas:
  1. In a large plastic bag, add 2 pounds of chicken, 1/4 cup minced cilantro, 3 tablespoons lime juice, and 1/2 the fajita seasoning from the recipe. Mash until chicken is 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 bell peppers and onions and cook until tender, about 5 minutes. Push peppers and onions to one side and add sliced chicken back to skillet for serving.
  4. Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).

Nutrition

Calories: 5kcal

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  1. Sc

    This is great!! Then topped with guacamole..even better.  Added lemon juice when chicken was done cooking.  5 stars

  2. Amanda

    My family loved this seasoning and fajita recipe. It’s super easy and quick (approx. 30 mins). I’ve added it to my recipe folder! Thank you!5 stars

    1. Meggan

      Hi Amanda! I’m glad you liked it! :D

  3. Diane Dixon

    This recipe is a keeper! My husband said that this was the best fajitas dinner he has ever had :)5 stars

  4. Cindy

    Hi Meggan, my family loves your fajitas seasoning. I made a flank steak fajitas with jalapeño wrap. It was delicious.  Gave you a shout out in the blog!5 stars

  5. Karen

    Excellent!  Delicious and easy. Thanks for sharing. 5 stars

  6. Stacey

    How much of the seasoning mix (e.g. how many teaspoons) do you use for roughly 2 lbs of chicken thanks5 stars

    1. meggan

      Hi Stacey, here’s the recipe I worked up to use the seasoning. I decided I should add it because it calls for adding 1/3 cup of water with the seasoning. If you missed that, your chicken would probably be overly salty/seasoned! I don’t want that to happen.
      1. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil or vegetable oil until shimmering. Add 1 pound boneless, skinless chicken and cook, without moving, until crispy and blackened on one side, about 8 minutes. Flip and cook 8 minutes longer on second side. (To substitute steak, cook to desired doneness).
      2. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips.
      3. Meanwhile, add onions and peppers to skillet and cook until blackened and cooked through, about 5 minutes.
      4. Return chicken to skillet and add fajita seasoning (the full recipe below) and 1/3 cup water. Bring to a boil and simmer 1 minute or until heated through.

    2. meggan

      Hi Stacey, one batch of this recipe is good for one pound of chicken plus peppers and onions. So I would make double for 2 pounds of chicken plus veggies. If you are doing JUST chicken, no veggies, you could use the recipe as is (without doubling). One thing to note is, everyone has a different taste of what is “too salty.” If you find that you are sensitive to salt, you could use less seasoning blend overall or just reduce the salt in the blend. I hope this is helpful. Thanks! -Meggan

  7. Carey

    Your directions state to use the full recipe. Did you mean a tablespoon or a couple of tablespoons?  Thanks 

    1. meggan

      Hi Carey, the total recipe is 14 1/2 teaspoons I think, or just over 1/4 cup. You would use that whole amount with 1 pound of chicken and 1/3 cup of water. Does that make sense? You could certainly use less if you want to though. I will make sure that is clear in my post. Thanks!

  8. Don Horvatt

    Excellent flavor. My new fajita go to.5 stars

  9. Mae

    I only used the spice mix part of the recipe. It. Was. Awesome. Definitely a keeper.5 stars

  10. Rachel

    How many lbs meat is this recipe for? Do I need to add water or oil? 

    1. meggan

      Hi Rachel, thanks for pointing out that a recipe for Fajita Seasoning is useless without a guide as to what to do with it, ha ha! I’ve now updated the post with a recipe to put the seasoning to work. Here it is, I hope this is helpful! I should also say that I ended up doubling the fajita seasoning to make it work for 1 pound of chicken. Thanks for the question. -Meggan
      1. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil or vegetable oil until shimmering. Add 1 pound boneless, skinless chicken and cook, without moving, until crispy and blackened on one side, about 8 minutes. Flip and cook 8 minutes longer on second side. (To substitute steak, cook to desired doneness).
      2. Transfer chicken to a cutting board and rest for 5 minutes before cutting into strips.
      3. Meanwhile, add onions and peppers to skillet and cook until blackened and cooked through, about 5 minutes.
      4. Return chicken to skillet and add fajita seasoning (the full recipe below) and 1/3 cup water. Bring to a boil and simmer 1 minute or until heated through.

  11. Tracy

    Great recipe! I made this seasoning and used it for dinner. My wife and I loved it and will be making it again soon.5 stars

  12. Donna Ewing

    I have been making my own seasoning’s (chili, taco, brown gravy, dried onion soup…I have a very bad heart…and need to stay away from all the extra junk…this is much healthier and I can make as little or as much as I like, I also make my own pasta and pizza sauce too….5 stars

  13. Dave

    I L-O-V-E DIY seasoning mixes. This one definitely goes into my collection!!!5 stars

  14. Thank you! I love to make and test my own spice mix! Going to try this one! Love it!5 stars

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