Recipe by trmeeds
"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."
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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 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.
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!
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.
EXCELLENT!!! Easy, quick to make ahead of time and have on hand, and delicious.
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!
This was very easy to make. Had the seasonings on hand. Made two separate batches and added a 1/4 cup water to each and then marinates separately beef and chicken while I cut up onions and various peppers. Husband liked it and he is very picky.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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