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The Best Homemade Fajita Seasoning for Chicken and Beef

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Ditch the store-bought packets and mix up this bold, zesty Homemade Fajita Seasoning! 🌶️🧂🔥 Perfect for chicken, beef, or even veggies, this blend features chili powder, cumin, paprika, garlic, and just the right kick. 🧄🍗🥩 It’s quick to make, easy to store, and bursting with flavor—ideal for sizzling skillet fajitas any night of the week. Add a homemade touch to your meals with this simple, powerful spice mix that brings the heat and depth! 🌮✨

Ingredients

Scale

  • 1 tablespoon chili powder – provides the base with a mild heat and earthy tone

  • 1 tablespoon smoked paprika – gives a smoky, slightly sweet depth

  • 1 tablespoon ground cumin – adds a warm, nutty, and peppery flavor

  • 2 teaspoons garlic powder – gives sharp savory notes

  • 2 teaspoons onion powder – offers mild sweetness and richness

  • 1 teaspoon dried oregano – adds an herbal kick

  • 1 teaspoon salt – enhances all other flavors

  • 1 teaspoon ground black pepper – for a mild heat and sharpness

  • 1/2 teaspoon chipotle chili powder (or regular cayenne) – adds a deeper smoky spice kick

Optional Ingredients for Customization:

  • 1/2 teaspoon crushed red pepper flakes – for extra heat if desired

  • 1/2 teaspoon brown sugar – adds a hint of sweetness to balance spicy flavors

  • 1/4 teaspoon coriander – for a subtle citrusy finish

Preparation Steps:

  1. Measure each ingredient accurately using a measuring spoon.

  2. In a small bowl, mix all ingredients thoroughly until fully combined.

  3. Transfer the blend into an airtight jar or spice container for storage.

  4. Store in a cool, dry place. It will retain its flavor for up to 6 months.

  5. Shake or stir the mixture before each use to ensure even distribution of spices.

Instructions

1. Marinate Your Protein

  • For chicken fajitas: Slice 1 lb of chicken breasts or thighs into strips.
  • For beef fajitas: Use skirt steak, flank steak, or sirloin, cut into thin slices.

2. Mix Your Marinade
In a bowl, mix:

  • 1 1/2 tablespoons of the fajita seasoning
  • 2 tablespoons olive oil
  • Juice from 1 lime
  • Optional: 1 tablespoon water to thin it out for easier coating

3. Marinate Your Meat

  • Place sliced chicken or beef in the marinade and toss to coat evenly.
  • Let it marinate for at least 30 minutes, preferably up to 2 hours in the fridge.

4. Prepare Your Vegetables

  • Slice 1 red, 1 yellow, and 1 green bell pepper, and 1 medium onion.
  • Drizzle with olive oil and sprinkle lightly with additional fajita seasoning (about 1/2 teaspoon).

5. Cook the Fajitas

  • In a large skillet over medium-high heat, cook the marinated meat until browned and cooked through (about 6–8 minutes for chicken, 8–10 minutes for beef).
  • Remove the meat and set aside.
  • In the same skillet, sauté the vegetables until slightly charred and softened (about 5–7 minutes).
  • Add the cooked meat back to the pan and toss everything together.

6. Serve Hot

  • Serve immediately with warm tortillas, fresh cilantro, lime wedges, and your favorite toppings.

Notes

  • Always taste your seasoning first: If you’re new to spice blending, taste a pinch before using it in your dish to ensure the balance is right. You can adjust the salt or heat level to your liking.
  • Adjust heat levels: If you prefer mild flavors, reduce or omit the chipotle chili powder. For more heat, increase it or add crushed red pepper flakes.
  • Batch and store: Double or triple the recipe to make a large batch. Store in a labeled jar for easy use whenever you’re cooking.
  • Use fresh spices: Spices lose potency over time. Make sure your paprika, cumin, and chili powders are fresh for maximum flavor.
  • Don’t skip the lime juice: Lime juice in the marinade adds acidity, which tenderizes meat and brightens the overall flavor of the dish.
  • Use the seasoning beyond fajitas: This blend also works great for grilled chicken, taco meat, roasted vegetables, or even scrambled eggs.
  • Avoid overcooking: Chicken should be cooked just until it’s no longer pink. Beef should be seared quickly on high heat to avoid becoming tough.
  • Marinate in a zip-top bag: This ensures even coating and easy cleanup.
  • Let the meat rest: After cooking, rest the meat for a few minutes before slicing or mixing with veggies. This keeps it juicy.
  • Experiment with oils: While olive oil is traditional, avocado oil is a great high-heat alternative.

Find it online: https://inarecipes.com/the-best-homemade-fajita-seasoning-for-chicken-and-beef/