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Spice Mixes of the World #08 How to Make Taco Seasoning Mix
October 23, 2013

How to Make Taco Seasoning Mix and Add Fab Flavours to Your Homemade Cheesy Mexican Tacos


23rd October 2013 -- Issue #08

Table of Contents

1. Recipe of the Week - How to Make Taco Seasoning Mix Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Facebook Page

5. My Recipe Book

If you enjoy making homemade Mexican tacos, then making your own taco seasoning mix is guaranteed to add superb flavours and mouthwatering aromas to your finished dish. This herby version is particularly good for cheese and vegetable filled tacos.

There are directions on making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 12 tbsp)

3 tbsp cumin seeds
3 tbsp chili powder
2 tbsp paprika
2 tbsp oregano
2 tbsp dried thyme
1 tbsp basil
3 tsp onion flakes
3 tsp garlic flakes
2 tsp sea salt

tbsp = tablespoon
tsp = teaspoon


  • Grind the cumin, salt and onion and garlic flakes
  • Add to a bowl and stir in paprika and chili powders
  • Crumble in the dried herbs
  • Combine thoroughly

    Store in an airtight container out of direct sunlight and use within 3 months.

    You can see all my taco seasonings here here.

    Note: You could dry toast the cumin seeds prior to grinding for even more flavours.

    See the toasting and grinding info below for tips.

    Ingredients if using ground spices: (makes about 12 tbsp)

    3 tbsp chili powder
    1½-2 tbsp ground cumin
    2 tbsp paprika
    2 tbsp dried oregano
    2 tbsp dried thyme
    1 tbsp dried basil
    1 tbsp garlic powder
    1 tbsp onion powder
    1-2 tsp salt

    tbsp = tablespoon
    tsp = teaspoon


    Simply mix the powders and salt together in a bowl and crumble in the herbs. Combine thoroughly and store in an airtight jar. Use within 3 months.

    You can see all my taco spice mixes here.

    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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