Straightforward From-scratch Fajita Seasoning for the Table

This from-scratch fajita seasoning recipe is the only one you’ll ever need – smoky, savory, perfectly spiced, and made entirely from pantry staples in about 5 minutes flat. It’s bolder and more savory than anything that comes in a store-bought packet, with zero fillers and complete control over the salt and heat!

Why you’ll love this simple spice blend

I used to always buy the store-bought packets of fajita seasoning until I tried making my own spice blends at home. Once I did, I never went back to packets again! This blend comes together in 5 minutes, stores for months, and is completely customizable to your heat and salt preferences.

Why You’ll Love This dish

• 5-minute pantry staple – 10 spices, one bowl, done. No grocery run required for store-bought fajita seasonings.
• Completely customizable – dial the heat up or down, cut the salt, add smoke. The packet can’t do that.
• No fillers or mystery ingredients – simply clean, real spices you can actually pronounce.
• Protein win – this seasoning is built for high-protein veggie fajitas (hello, tofu, tempeh, chickpeas, and black beans) and makes any protein taste bold and satisfying.

Ingredients needed for fajita seasoning

The simple pantry spices for this method are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Chili powder – the base of the whole blend. Use a standard American mild chili powder (McCormick is fine). Ancho chili powder works great too and adds a slightly deeper, earthier flavor.
• Ground cumin – brings that warm, earthy backbone that makes fajitas taste like fajitas.
• Smoked paprika – this is the move. It adds a grilled, smoky depth even when you’re cooking indoors. Regular paprika will work in a pinch but smoked is worth it.
• Garlic powder – use pure garlic powder, not garlic salt.
• Onion powder – same as above – powder, not onion salt.
• Sea salt – feel free to reduce if you’re watching sodium. You can always add more at the pan.
• Black pepper
• Cayenne pepper – skip it or cut it in half for a mild blend. This is the only real heat source so it’s unfussy to control.
• Dried oregano – Mexican oregano is ideal if you can find it (more citrusy, slightly more robust), but regular dried oregano works perfectly fine here.
• Sugar – a small amount that helps with caramelization in the pan. You can omit it if you prefer – the blend still works great without it.

How to Make it

Simply a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Combine the spices. Combine all of the spices in a small bowl. You can add a little more or a little less of any particular spice depending on your preferences.

1. Whisk. Whisk together all of the spices until fully combined. Store in an airtight container in your spice cabinet and use in your regular fajita recipes!

Recipe Tips

• Use fresh spices – dried spices don’t expire but they lose potency over time. If yours have been sitting for over a year, this is your sign to replace them.
• Scale up immediately – make a double or triple batch while you’re at it. It keeps for months and you’ll use it constantly.
• Go straightforward on cayenne first – you can always add more heat when cooking, but you can’t take it out of the jar.
• How much to use – about 2-3 tablespoons per pound of protein or veggies, tossed with a little olive oil before cooking.

Frequently Asked Questions

Ways to use this seasoning blend

One of my go-to ways to use it is for my tempeh fajitas, my soy curl fajitas, as well as my simple Vegetarian fajitas! I also have a recipe for Fajita veggies (simple mix of bell peppers and onions)!

If you’re not vegetarian, this seasoning is great on shrimp fajitas, chicken fajitas, steak fajitas, etc.