Name: Fajita Seasoning
Prep time: 5 min
Total time: 5 min
Ingredients: 1 tablespoon cornstarch; 2 teaspoons chili powder; 1 teaspoon salt; 1 teaspoon paprika; 1 teaspoon white sugar; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper; ½ teaspoon ground cumin

This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too!  Make up a larger batch and store in an airtight container for future use.

Fajita Seasoning

cornstarch

chili powder

salt

paprika

white sugar

onion powder

garlic powder

cayenne pepper

cumin

Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.


I made this recipe as is.  Used about 1.5 bell pepper, 1lg onion, and 1lb of chicken breast.  I sauteed the veggies first, then the chicken, both in a little oil.  When the chicken was nearly done I added the veggies back in and added the seasoning (entire recipe) w/ about 3/4c of water and covered.  I cooked it on medium high for about 7min.  The cornstarch thickened it really well, and the cumin was not overwhelming.  The spice was barely medium - you could omit or cut back the cayenne if you are sensitive to heat.

I mixed this with with about 1/4 c. olive oil, 1/4 c, lemon juice, 2 T. soy sauce, and 1 T. vinegar and it was great!

This was awesome!  I omitted the corn starch because I'm on a low-carb diet and it still was just absolutely phenomenal.  I'll be making this one again and again!

Such a great alternative to the over-salted fluorescent packages you buy at the store! I love that you can cut down the salt or kick up the heat as suits your tastes. I made this exactly as written this first time (just tripled) and loved it. After browning 2 sliced chicken breasts I added two very heaping tablespoons of seasoning with maybe 1/4 cup water and finished cooking the chicken while the sauce reduced, then I added back in previously sauted green pepper, red pepper and onion and finally a tomato at the very end. Delish! This is a keeper, and if you like the idea of making your own mixes, I highly suggest checking out Bill Enchols' Taco Seasoning I from this site. Now I'm all set, no more packets!

EXCELLENT!!! Easy, quick to make ahead of time and have on hand, and delicious.

I made this exactly as is and have some stored so it's very handy! I also do a lot of freezer cooking so I cut up my chicken and steak strips, put in 2 heaping TBSP of seasoning, juice of 1 lime, and 1/8 cup corn oil and froze it in its own marinade. The results are wonderful and can thaw in the fridge if you take it out the night before, no need to add any kind of oil to sauté the onions and peppers in because there is enough left over from doing the meat!

This was absolutely delicious!! I took 2 VERY large chicken breasts (about 2 lbs total), placed in a plastic bag, added 3T lemon juice and 2T vegetable oil, along with this seasoning exactly as written (I used the entire amount). Marinated the chicken in the refrigerator for an hour, then cooked in a saucepan with chopped red onion and bell pepper. It was absolutely DELICIOUS!! This will be my new go-to seasoning mix for fajitas!!! Perfect mixture of spices - not too spicy, not too mild!

I wasn't sure about the necessity of cornstarch in this spice mix but because other, similar, recipes on the web called for it, and because I marinated the meat (I used strip steak and shrimp) in the seasoning along with a little olive oil and a dribble of water I felt more comfortable.  In deference to Hubs' sensitive innards I omitted the cayenne which was no hardship as far as I'm concerned.  I just substituted some fresh ground pepper. I used this for the seasoning called for in Spicy Beef Fajitas, also from this site.  Having now eaten the dish I used this seasoning for, I have no more doubts about it...and only wish I would not have listened to Hubs and made more than the amount of fajitas he insisted was plenty for us.

I added a good pinch (1/4 tsp) of ground cinnamon and ground coriander for an authentic Mexican flavor and aroma. If you want an even bolder flavor, toast cumin and coriander seeds in a skillet until the aromas are released and then grind them up in a spice grinder or a mortar and pestle. That toasted spice really kicks this into another level. All in all, the original recipe is also good on it's own.

This was okay.  Not the best I've had, but definitely not the worst.  The only thing I changed was the garlic.  I had no powder or salt so I used minced garlic instead.  
I don't know if I didn't care for it because of the lack of 'spice' to it because I like spicy.  My family liked it.  But they weren't raving.  I ended up only having one small fajita versus two which never happens.
It's good when I don't have my normal seasoning but next time I'll adjust the spices so I can have a bigger bite to it.

Turn simple spices into a flavorful fajita seasoning blend.

Fajita Seasoning

Prep Time: 5 minutes

Total: 5 minutes

Servings: 3

Author : Traci Meeds

Ingredients

Instructions

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