Homemade Taco Seasoning
This bold, smoky, perfectly balanced homemade taco seasoning blend comes together in under five minutes with pantry staples. Once you mix up a batch, you'll never reach for a store-bought packet again—it's more flavorful, completely customizable, and has no fillers or anti-caking agents.
Equipment
- Small mixing bowl
- Measuring spoons - complete set with 1 tbsp, 1 tsp, 1/2 tsp, and 1/4 tsp
- Small whisk - or fork
- Airtight glass spice jar - for storage
- Permanent marker - or label to date your batch
- Small funnel - optional, helpful for filling jars neatly
Ingredients
- 1 tablespoon chili powder - 8g
- 1 1/2 teaspoons ground cumin - 4g
- 1 teaspoon smoked paprika - 3g
- 1/2 teaspoon garlic powder - 1.5g
- 1/2 teaspoon onion powder - 1.5g
- 1/2 teaspoon dried oregano - 1g, crumbled between fingers
- 1/4 teaspoon crushed red pepper flakes - 0.5g, optional, for extra heat
- 1/4 teaspoon cayenne pepper - 0.5g, adjust to taste
- 1 teaspoon fine sea salt - 6g
- 1/2 teaspoon black pepper - 1g
Instructions
- Gather and measure all spices: chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, red pepper flakes, cayenne, salt, and black pepper.
- Combine all measured spices in a small mixing bowl and stir thoroughly with a whisk or fork until the color is consistent and no pockets of individual spices remain, about 30 to 60 seconds.
- Taste and adjust the seasoning if desired. For more heat add additional cayenne in 1/8 teaspoon increments. For more smokiness add a pinch more smoked paprika.
- Transfer the finished taco seasoning to an airtight glass jar, seal tightly, and label with the date. Store in a cool, dark pantry for up to 6 months.
Notes
- Use approximately 1 tablespoon (about 8g) of this homemade taco seasoning per pound (450g) of meat as a general starting point.
- For ground beef tacos, brown the meat, drain excess fat, add the seasoning along with 1/3 cup (80ml) of water, and simmer for 3 to 5 minutes until the sauce thickens.
- For a low-sodium version, omit the salt from the blend entirely and season your dish to taste while cooking.
- For a milder blend, omit the cayenne and red pepper flakes entirely for a family-friendly version.
- For an extra spicy version, double the cayenne to 1/2 teaspoon and add 1/4 teaspoon of chipotle powder.
- Toast whole cumin seeds in a dry skillet for 60 to 90 seconds until fragrant, then grind them for even deeper flavor.
- Always use a dry spoon when measuring from your jar to prevent moisture from causing clumping.
- This recipe multiplies easily—make 4x or 5x the recipe at once and store it in a larger jar for convenience.