With its use of paprika and herbs and spices, this homemade chicken fajita seasoning is just perfect for your Tex-Mex cooking and will add fabulous flavours and mouthwatering aromas and season beautifully far more than a commercial mix ever will! (See the bottom of the page for other recipes)
What You'll Need: (makes about 11-12 tablespoons)
3 tbsp smoked paprika (or regular)
3 tbsp chili powder (hot or mild)
2 tbsp cumin seeds
2 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp onion powder
4 tsp black peppercorns
4 tsp dried tarragon
2 tsp garlic powder
2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your homemade fajita seasoning in an airtight jar out of direct sunlight and use within 3-6 months.
Note: If you have the time, dry toasting the cumin seeds and peppercorns before grinding will add even more flavours to your finished blend. Read more about toasting and grinding spices. (Link opens in new window)
Note: I use whole cumin seeds and peppercorns for this fajita seasoning mix, however if you don't have these; use pre-ground powders. If you do, just reduce the amount the recipe says by about half. So for 2 tablespoons cumin seeds you use 1 tablespoon pre-ground. Reduce any others you don't have whole by half as well.
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