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!
EXCELLENT!!! Easy, quick to make ahead of time and have on hand, and delicious.
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.
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.
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!
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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