Homemade Fajita Seasoning

This homemade fajita seasoning comes together in minutes and packs bold, fresh flavor that my family prefers to store-bought packets. Made with simple pantry spices, it's easy to customize and perfect for fajita night on the griddle, grill, or smoker.

How to Make Homemade Fajita Seasoning

This DIY fajita seasoning is as easy as it gets-just measure, mix, and you're done. In a bowl or storage container, stir together:

• Chili Powder Blend. I usually go with this mild chili powder {affiliate link}, which lets me adjust the heat with other spices later. It's earthy, a little smoky, and very versatile.
• Ground Cumin. Classic in fajita seasoning. It brings a warm, earthy flavor with a touch of citrus.
• Paprika. For color and depth. I like to use a 50/50 mix of sweet and smoked paprika, but you can go all-in on one or the other depending on how smoky you like your seasoning.
• Garlic Powder and Onion Powder. The blend's aromatics.
• Ground Coriander. Adds a fresh, slightly citrusy lift to the seasoning.
• Dried Mexican Oregano. Often used in Tex-Mex-style cooking, adding a brighter, more herbaceous flavor than Mediterranean oregano. A few of my local grocery stores here in the Northeast carry Mexican Oregano (such as Whole Foods), but if you can't find it near you, it's available on Amazon {affiliate link}. You can substitute Mediterranean oregano, but the flavor will be milder and earthier.
• Ground Cayenne Pepper. Here's where you can control the heat. Add a little or a lot, depending on how spicy you like your fajita seasoning.
• Sugar (Optional). A touch of sweetness balances the flavors. I use light brown sugar, but you can substitute granulated white sugar.
• Salt and Freshly-ground Black Pepper. Use fine sea salt or kosher (I use Diamond Crystal). Go with a medium grind for the black pepper.

Shopping Tip: When buying chili powder-especially from international markets-check the label. You want an American-style chili powder blend with added spices, not pure ground chili peppers, which pack a much more intense heat.

Storing Homemade Fajita Seasoning

After mixing, transfer your seasoning to an airtight container-anything from a spice jar to a mason jar or resealable bag works just fine. If you aren't planning to use it right away, label it with the date so you can keep track of freshness.

Store it in a cool, dark place like your pantry or spice drawer. With proper storage, the seasoning will stay fresh for up to 6 months-but we always use it up long before then!

Tip: Since this homemade fajita seasoning doesn't contain anti-caking agents like store-bought blends, it may clump a bit during storage-especially if you've added brown sugar. Just give it a quick stir with a fork or small whisk before using, and it'll be good as new.

Using Your Homemade Fajita Seasoning

This recipe makes about ¼ cup of seasoning-enough for 2 to 4 pounds of meat. Here's how to use it:

1. As a Dry Rub: Rub the seasoning directly onto chicken, beef, or vegetables before grilling or pan-searing. This creates a delicious crust and infuses the food with flavor. After grilling with this seasoning as a dry rub, I like to squeeze fresh lime juice over it to brighten the flavor. Use 1-2 tablespoons per pound of meat, depending on how robustly flavored you like your fajitas.
2. As a Marinade: For each pound of meat, mix 1-2 tablespoons of the seasoning with 3 tablespoons of fresh lime juice and 2 tablespoons of neutral-flavored oil (such as vegetable, canola, or avocado). Toss with the meat and/or veggies and let it sit for at least 30 minutes, or up to 4 hours, before cooking. Using this seasoning in a marinade adds flavor and helps to tenderize meat.

More Rubs and Seasonings:

• Classic Burger Seasoning

⏲ Recipe