While it's tempting to buy pre-packaged fajita seasoning, it's just as easy and healthier to make your own at home. You avoid preservatives, added ingredients and sugar, and get total control of the taste. Jump to Recipe keyboard_arrow_down
Making homemade fajita seasoning couldn't be easier and can be done with spices you already have in your pantry.
Want to really impress the family and guests on fajita night? Break out your own homemade fajita mix seasoning! Making your own seasoning is simple, reduces added ingredients that you can’t spell, is significantly more cost effective, and impresses your guests since everything is made from scratch. This bold fajita mix will liven up your fajita dinner and allow you to throw your own personal flavor into the mix. Fajitas can be an intimidating meal to take on, but when you have the right seasoning you are off to a great start.
What goes into fajita seasoning?
A store-bought fajita mix will contain a lot of the same ingredients as this recipe, but also some added ones that are concerning, these include; corn maltodextrin, corn syrup solids, modified corn starch, and caramel color. This seasoning mix contains only ingredients you are familiar with and is naturally colored. Cornstarch, chili powder, salt, paprika, sugar, cumin, crushed red pepper, cayenne pepper, garlic and onion powder. After reading through the ingredients list, you will find that you most likely already have most of the fajita spices in your spice rack.
How much fajita seasoning per pound?
The amount of fajita seasoning you use depends on personal preference. But, as a general rule using 1 tablespoon per pound of meat provides a great balance of meat to fajita spices. With this recipe making approximately 10 tablespoons, you will find that it lasts longer than the premade packet which is only good for one use, and you will have plenty of fajita spices to make more fajita mix later. And trust me, you will want to make more! I also like to include extra fajita seasoning on the veggies so they have plenty of flavor as well.
Tips & Tricks for Making Fajita Seasoning
- Purchase a cute and convenient spice container to put your homemade spices in. Use labels to name the spice mixture and make sure to include the date of when it was made and any instructions about how to use it.
- Allow the meat to marinate with the spices prior to cooking for extra flavor. To do this you can add a little lemon or lime juice to make it moist and able to be rubbed easier. Olive oil also works but will add some extra calories.
- When mixing spices, it is easiest to place them all into a bowl and use a whisk to mix. This will help it to incorporate more evenly.
Lighten Up your Homemade Fajitas
- Consider using a beef that is low in saturated fat such as eye of round, sirloin, or top round. These can tend to be a bit tougher, so having them marinate prior to cooking would be ideal.
- Chicken breast or shrimp is a great replacement for steak to lower the amount of saturated fat intake for this recipe. It is also a great zero point option for anyone on Weight Watchers.
- If you are looking to make super authentic beef fajitas, you will want to reach for skirt steak. It is a fattier cut, but is the traditional meat of choice.
Suggested Sides for Fajitas
When making fajitas, many people like to stick to the classics and serve it alongside rice, beans, and tortillas. Each person’s fajita eating style is different, but these three items are staples for many. However, I like to create a fajita bar and let people pile on as many toppings as they choose. That almost always includes guacamole, sour cream or Greek yogurt, cheese, lettuce, tomato, onion, cilantro, and limes. I also always include lettuce wraps and chopped lettuce for anyone looking for a low carb option.
Keep in Mind
It is not uncommon when you are measuring spices to accidentally continue using a tablespoon measuring spoon when you should have switched to a teaspoon or vice versa. Pay careful attention as you are scooping ingredients because the size changes halfway through. You want to avoid adding too much or too little of any of these seasonings.
A Little History
Did you know that fajitas are not a Texan dish? While they were developed in Texas, they were first cooked by Mexican ranch hands in Texas. So, credit goes to Mexico for this delicious dish. They would kill a steer and be given the least wanted portion of meat, known as skirt steak. Since this part of the beef comes from the diaphragm area of the cow and is long like a belt it began being referred to as “faja” by the Mexican ranchers that developed the recipe, which means belt in Spanish. Fajitas have come a long way since the 1930’s. They are no longer considered a cheap meal for ranch hands, but a popular meal item at any Mexican restaurants. They come out on steaming plates ready for you, or you and a friend if you get fajitas for two, to enjoy!
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Fajita Seasoning & Fajita Spices
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- 3 tbsp cornstarch or arrowroot (see notes)
- 2 tbsp chili powder
- 1.5 tbsp salt
- 1 tbsp paprika
- 1 tbsp sugar (or Stevia or leave out)
- 2 tsp. crushed chicken bouillon cube (optional)
- 1 tsp. onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp cumin
Mix everything together and store in an airtight container.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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