Recipe By Traci Meeds
Published Jun 19th
Fajita Seasoning
Prep 5m Cook - Additional - Ready In 5m
Servings 3 tablespoons Calories 20.9

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.

Recipe Ingredients

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin

Cooking Directions

  1. 1 Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

Nutrition Facts

  • Calories 20.9
  • Carbohydrate 4.6 g
  • Fat 0.4 g
  • Fiber 0.8 g
  • Protein 0.4 g
  • Saturated Fat 0.1 g
  • Sodium 595.8 mg
  • Sugar 1.4 g


  1. I added a good pinch (1/4 tsp) of ground cinnamon and ground coriander for an authentic Mexican flavor and aroma. If you want an even bolder flavor, toast cumin and coriander seeds in a skillet until the aromas are released and then grind them up in a spice grinder or a mortar and pestle. That - Read more ...
  2. I made this exactly as is and have some stored so it's very handy! I also do a lot of freezer cooking so I cut up my chicken and steak strips, put in 2 heaping TBSP of seasoning, juice of 1 lime, and 1/8 cup corn oil and froze it in its own marinade. The - Read more ...
  3. 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 - Read more ...
  4. This was absolutely delicious!! I took 2 VERY large chicken breasts (about 2 lbs total), placed in a plastic bag, added 3T lemon juice and 2T vegetable oil, along with this seasoning exactly as written (I used the entire amount). Marinated the chicken in the refrigerator for an hour, then cooked in a saucepan with - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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!
  9. EXCELLENT!!! Easy, quick to make ahead of time and have on hand, and delicious.
  10. 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!