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.
Servings 10 servings
- 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.
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.
- 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).
- 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 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.
- Serve with tortillas, avocado, cilantro, and sour cream (or your favorite toppings).