This homemade fajita seasoning brings bold, balanced flavor to fajitas and many other dishes. Made from pantry spices, this simple blend delivers restaurant-quality results at home and only takes minutes to mix.
After discovering how easy and versatile a homemade taco seasoning mix can be, I started making my own spice blends. Blends like my Kickin’ Cajun mix and this fajita seasoning are the secret to elevating weeknight dinners so they taste like they came from a restaurant.
Make a big jar in just a few minutes and keep it in the pantry — I refill mine often because it’s so useful.
Table of contents
- Ingredients for Homemade Fajita Seasoning
- How to Make Fajita Seasoning
- How to Use Fajita Seasoning
- Homemade Seasoning Storage Tips
Ingredients for Homemade Fajita Seasoning
- Chili powder
- Cumin
- Smoked paprika – adds a subtle smoky note whether you grill or cook on the stove.
- Fine ground sea salt and freshly ground black pepper
- Light brown sugar – a touch of sugar encourages a nice sear when grilling or pan-frying.
- Onion powder
- Garlic powder
- Cayenne pepper – adjust to control the heat level.
How to Make Fajita Seasoning
- Add all ingredients to an airtight container, such as a mason jar.
- Secure the lid and shake until the spices are fully combined.
How to Use Fajita Seasoning
This seasoning works beautifully on chicken, beef, shrimp, pork, and vegetables. It’s versatile enough to use as a dry rub, a wet rub, or a quick marinade.
Use 1 to 2 tablespoons of seasoning per pound of meat.
- Fajitas – Ideal for grilled steak fajitas, skillet chicken fajitas, or chicken fajita quesadillas.
- Dry rub – Pat meat dry, brush with a little olive oil, then sprinkle the seasoning evenly over all sides before cooking.
- Wet rub – Mix equal parts seasoning and olive oil to form a paste. Spread over meat before cooking.
- Marinade – Combine seasoning with equal parts olive oil and the juice of a lime or lemon. Marinate chicken or beef for 1 to 8 hours. Shrimp should be marinated no longer than 30 minutes in citrus-based marinades.
- Vegetables and potatoes – Toss with olive oil and a pinch of the seasoning before roasting or sautéing.
This recipe yields just under 8 tablespoons, enough for several meals or a few batches of fajitas.
Pro Tip
If your blend contains sugar, choose thinner cuts that cook quickly to avoid burning, especially when pan-searing. Slice or pound chicken breasts thin, and use thinner beef cuts like skirt or flank steak for best results.
Homemade Seasoning Storage Tips
Store the spice mix in an airtight container in a cool, dark place, such as a pantry. Small mason jars or glass spice jars work well. Spices lose potency over time, so use the blend within 3 to 4 months for best flavor.
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Homemade Fajita Seasoning
Ingredients
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 tablespoon sea salt
- 2 teaspoons brown sugar
- 1 teaspoon fresh ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper, or to taste
Instructions
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Add all spices to an airtight container and shake well to combine. Store in a cool, dry place.
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Use 1 to 2 tablespoons per pound of meat. Use as a dry rub, or mix with equal parts olive oil for a wet rub or marinade. Great on shrimp, chicken, pork, beef, and vegetables.
Notes
How to Use Fajita Seasoning
Use 1 to 2 tablespoons seasoning per pound of meat.
- Fajitas – Use on steak, skillet chicken, or in quesadillas.
- Dry Rub – Pat meat dry, brush with oil, then season all sides before cooking.
- Wet Rub – Mix equal parts seasoning and oil into a paste and spread over meat.
- Marinade – Mix with oil and citrus juice; marinate 1–8 hours for chicken or beef, no more than 30 minutes for shrimp.
- Vegetables and Potatoes – Toss with oil and seasoning before roasting or sautéing.
Nutrition
Nutrition information is an estimate calculated from generic ingredients and should be used as a guide. For exact values, check the labels on your ingredients.
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