Fajita Seasoning
This homemade Fajita Seasoning recipe is the perfect spice blend to add flavor to any kind of fajitas. Whether you're making shrimp or chicken fajitas, steak or vegetable fajitas, this easy seasoning mix will add just the right amount of spice to liven up any fajita recipe! Mix up in just 5 minutes, with 8 simple ingredients, and use it to make the best fajita marinade!
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Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder, or granulated garlic
- 1 teaspoon onion powder, or granulated onion
- 1 teaspoon cayenne pepper
Instructions
- Combine all of the spices together in a small bowl or mason jar.
- Store in an airtight container until ready to use.
Notes
- Store the seasoning in a sealed container in a dry, cool area, like the pantry, for up to 6 months. After that the spice blend will not “go bad” but as spices sit longer, they begin to lose their flavor.
- I recommend using 2 tablespoons of seasoning per pound of protein used to make fajitas. For example, if making chicken fajitas with bell peppers, onions, and 1 pound chicken. I recommend using 2 tablespoons of the spice mix to season the chicken.
- To make the fajita seasoning spicy, use 1 tablespoon cayenne pepper. To make it medium, use 1 teaspoon cayenne pepper, and to make it mild, use no cayenne pepper in the spice blend.
- This recipe is gluten free, and contains no added sugar, making it perfect for a whole30, paleo or keto diet.
- To make fajitas with the seasoning:
- Combine two tablespoons of the fajita seasoning with 1 tablespoon olive oil and 2 tablespoons lime juice. Use this to marinate 1 pound of meat, either chicken, steak, or shrimp, for at least 30 minutes, or up to 8 hours.
- Add 1 tablespoon olive oil to a large skillet over medium-high heat. Add 1 or 2 sliced bell peppers and 1 sliced red onion to the skillet. Cook for 4-5 minutes. Remove the vegetables from the skillet and add the marinated meat.
- For chicken breasts or thighs, cook for 4-5 minutes per side, or until the internal temperature reaches 165°F. For steak, cook for 4-5 minutes per side, for a 1 inch thick steak. If using a thinner steak, like a flank steak or skirt steak, cook for 3 minutes per side, or until the internal temperature reaches 135°F for a medium to medium-rare steak. For large shrimp, cook for 2-3 minutes per side. For smaller shrimp, cook for 1-2 minutes per side.
- Fajita marinated chicken, steak or shrimp can also be grilled, instead of cooked on the stove. If using this method, simply cook the bell peppers and onions in a skillet on the stove, then remove them from the heat and set them aside while grilling the protein.
- To make vegetable fajitas, heat 1 tablespoon olive oil in a large skillet, add two sliced bell peppers and one sliced onion. Cook for 4-5 minutes, then add 1 cup of sliced baby bella mushrooms, 2 tablespoons fajita seasoning and 2 tablespoons lime juice. Cook for an additional 4-5 minutes, then serve.
- Serve the fajitas in tortillas or over rice for fajita bowls.
Nutrition Facts
Calories 17kcal (1%)Carbohydrates 3g (1%)Protein 1g (2%)Fat 1g (2%)Polyunsaturated Fat 0.3gMonounsaturated Fat 0.2gSodium 1188mg (50%)Potassium 97mg (3%)Fiber 2g (8%)Sugar 0.3gVitamin A 1136mg (23%)Vitamin C 0.5mg (1%)Calcium 33mg (3%)Iron 2mg (11%)
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