This fajita seasoning recipe is made with everyday spices. No weird stuff, just big flavor. Use it on chicken, steak, shrimp, or veggies for easy, delicious fajitas anytime.
Homemade Fajita Seasoning
Fajitas are one of those dinners I make all the time – chicken fajitas, steak fajitas, shrimp fajitas, even just sautéed peppers and onions when I’m keeping it simple. I used to buy the little seasoning packets at the store, but once I started making my own, I never looked back. It’s just a handful of pantry spices, takes a minute to throw together, and honestly? Tastes so much better.
If you like this, you’ll probably love my homemade taco seasoning. It’s just as easy and great to have on hand for quick taco nights.
Why This One’s a Keeper
- No weird stuff. This blend is made with just real-deal spices. That means no fillers, no sugar, and no mystery ingredients. Just pantry staples you already have in your spice drawer.
- Easy to tweak. Want it spicier? More garlicky? Go for it. It’s easy to adjust the ratio and flavor profile based on what YOU like.
- Budget-friendly. This is way cheaper in the long run than buying packets every time, saving you money. Yes, please!
Fajita Seasoning Ingredients
- Chili powder: The main ingredient that adds a great Tex-Mex and Mexican flavor.
- Garlic and onion powder: Use a generous amount to add extra savory layers of flavor.
- Kosher salt: It brings all the flavors together. You can easily make this blend salt-free if you prefer, though.
- Paprika: Adds a sweet and peppery taste. You could also use smoked paprika instead for a smoky and earthy flavor.
- Cumin: A staple spice for fajita seasoning. Nutty and earthy.
- Chili lime seasoning: A little bit of Tajín or your favorite chili lime seasoning (Simply Organic makes a really great one, too) adds a bright tangy lime flavor that makes everything pop. If you don’t have it, you can mix in a little lime zest or lemon pepper as a quick substitute.
(See the recipe card below for full measurements.)
How to Make Homemade Fajita Seasoning
Mix all the seasonings in an airtight jar by shaking it up, or mix in a small bowl until fully combined.
Use what you need and/or store it in an airtight container like these glass spice jars for up to 6 months.
How Much Seasoning You Need
Start with 2 tablespoons per 1 pound of protein, whether that’s beef, chicken, or shrimp. I’ll often use 3 tablespoons when cooking beef since it can really stand up to the flavor, but that’s personal preference.
Traditional store-bought packets hold anywhere from 2-3 tablespoons worth of seasoning.
How to Make It Your Own
- Add some heat. Add 1 tablespoon of cayenne pepper or red pepper flakes to add some spice.
- Make it smoky. Use smoked paprika or chipotle powder instead of regular paprika for a smoky flavor.
- Add more depth. Mix it up by using a combination of different chili powders. For example, you could use ½ tablespoon of regular chili powder and ½ tablespoon of ancho chili powder.
- Don’t like cumin? Cumin has a strong flavor. If you’re not a fan, you can use ground coriander instead.
- Make it low-sodium. If you’re trying to reduce your salt intake, you can completely leave out the salt or cut it in half.
Isabel’s Tip
Consider making a big batch. The amounts in this recipe make enough for 2 pounds of fajitas. You can easily double or triple this recipe to make a big batch for easy weeknight dinners.
More Seasonings and Marinades
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- Amount to use: Use about 2 tablespoons per pound of protein – chicken, beef, or shrimp. I like 3 tablespoons for beef since it holds up well to bold flavor, but that’s totally optional.
- Storage: Store in an airtight container for up to 6 months.
- Salt: To make this low-sodium, only use half the salt or omit it altogether.
- Paprika: For a smokier flavor, you could use smoked paprika instead.
- Chili lime seasoning: A bit of Tajín or your favorite chili lime seasoning adds a bright, zesty kick. If you don’t have any, try lime zest or lemon pepper as an easy swap.
Serving: 2tablespoons | Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 908mg | Potassium: 104mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1215IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.