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Chef Linda

Chicken Fajita Seasoning

An easy homemade chicken fajita seasoning made with pantry spices. One batch equals about one store-bought packet — fresher, less salty, and fully customizable. Perfect for chicken, steak, shrimp, or veggie fajitas.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 3 tablespoons
Course: Seasoning, Spice Blend
Cuisine: Mexican, Tex-Mex
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp chili powder American-style mild blend
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika smoked or sweet
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt reduce or omit for low-sodium
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 tsp sugar optional; omit for sugar-free

Equipment

  • Small Bowl or Jar
  • Airtight Container

Method
 

  1. Add all the spices to a small bowl or jar.
  2. Whisk together, or seal the jar and shake, until evenly combined.
  3. Store in an airtight container in a cool, dark place until ready to use.

Notes

Packet equivalent: this recipe makes about 3 tablespoons, roughly equal to one store-bought seasoning packet.
How much to use: about 2 tablespoons per pound of chicken (or steak); use a little less for shrimp.
Quick method: toss chicken with oil and seasoning before cooking. Marinade: per pound, combine 2 tbsp oil, juice of 1 lime, and 2 tbsp seasoning; marinate 30 minutes to 4 hours.
Variations: mild (omit cayenne), hot (extra cayenne or chipotle), smoky (smoked paprika), low-sodium (reduce salt), sugar-free (omit sugar).
Storage: airtight, cool and dark; best within 6 months. Multiply and portion into jars for make-ahead packets.