Ingredients
Method
- Add the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and black pepper to a mixing bowl.
- Whisk thoroughly until the spices are evenly combined and there are no visible clumps.
- Transfer the seasoning to a clean, completely dry airtight jar.
- Give the jar a quick shake before each use.
- Use 2 tablespoons of fajita seasoning per pound of meat.
Notes
For chicken fajitas: I used 2 tablespoons of seasoning and about 1 tablespoon of avocado oil for 1 pound of chicken breast. I sliced the chicken into strips before seasoning and cooked it in a cast iron skillet.
Salt: Fine salt works especially well in a bulk seasoning blend because it distributes evenly among the other powdered ingredients.
Peppers and onions: If serving this as skillet fajitas, cook the vegetables until browned and tender but still holding their shape rather than cooking them until completely soft.
Heat level: Chili powders vary. Use a mild chili powder if you want the familiar, family-friendly flavor of a typical grocery-store fajita seasoning packet.
Storage: Keep the seasoning tightly covered in a cool, dry place and use a dry utensil when measuring from the jar.
