Homemade Fajita Seasoning Mix

Measured spices and cornstarch placed separately on a white ridged plate over a rustic wood surface.

This homemade fajita seasoning mix is a quick, from-scratch spice blend that delivers bold, balanced Tex-Mex flavor. Stir it together in minutes and use it to season chicken, steak, shrimp, or vegetables with consistent, dependable results.

Course Condiments

Cuisine Tex Mex

Cook Time 5

Total Time 5

Servings servings

Calories 21kcal

Author Diane Gail

Ingredients

1 1/2 teapoons cornstarch
5 teaspoon chili powder
2 teaspoon salt
2 teaspoon smoked paprika
2 teaspoon granulated sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper

US Customary - Metric

Instructions

Add all ingredients to a small, dry mixing bowl using level measuring spoons to keep the blend balanced and consistent.
Stir thoroughly until the color is completely uniform and no streaks remain, ensuring even distribution of heat and flavor.
Pour the finished seasoning into a clean, dry, airtight jar to protect it from moisture and air.
Keep sealed in a cool, dark cabinet for up to 6 months, using while the spices remain aromatic for best flavor.

Notes

Use fresh spices: Ground spices lose potency over time, so replace any that smell faint or dusty before mixing a new batch to ensure full flavor.
Mix thoroughly: Whisk until the color is completely uniform to prevent uneven heat or concentrated spice pockets in the finished blend.
Adjust heat carefully: Increase cayenne in small increments if you prefer more spice, stirring well after each addition to keep the blend balanced.
Prevent clumping: Store in a completely dry, airtight container away from humidity to maintain a free-flowing texture.
Store properly: Keep sealed in a cool, dark cabinet and use within 3–6 months while the spices remain aromatic for best results.

Nutrition