Fajita seasoning mix
A smoky paprika, cumin and coriander fajita rub with a hint of lime tang, free from fillers and sugar.
Make this once, then cook it into 20 different dishes.
- Time5 min
- LevelEasy
- Costabout £0.08 a head
- Makesabout 85 g, enough for 4 batches of fajitas for 4
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Measure all the spices into a small bowl using level spoonfuls.
- 2
Whisk with a fork for 30 seconds, crushing out any lumps, until the mix is an even deep red.
- 3
Spoon into a clean, dry jar with a tight lid and label it with the date.
- 4
To use, toss about 20 g (roughly 2 tbsp) with 500 g sliced chicken, steak or vegetables and 1 tbsp oil. Cook in a very hot pan, then squeeze over fresh lime juice at the end.
About fajita seasoning mix
Fajita seasoning mix is a dry rub of smoked paprika, cumin, coriander, garlic, onion, chilli and oregano, sprinkled over strips of chicken, steak, prawns or vegetables before cooking them in a very hot pan. It tastes smoky and savoury with a warm, rounded heat and a little citrus tang.
Fajitas are a Tex-Mex dish, originally made from grilled skirt steak served in a flour tortilla. The spice blend is a Tex-Mex invention rather than a traditional Mexican one, but it is very popular with good reason: the smoked paprika gives a barbecue flavour even when you cook in a frying pan.
This blend leaves out the sugar, wheat flour, starch and flavour enhancers found in many packets. It suits chicken, beef, pork, prawns, tofu, mushrooms, peppers and halloumi.
Tips
- Citric acid is sold in the baking and preserving aisle. It gives a dry lime like sourness. If you cannot find it, leave it out and squeeze fresh lime over the cooked fajitas instead.
- Use sweet smoked paprika (pimentón dulce) for the main flavour, not hot, so you can control the heat with cayenne.
- Coat the food in the spice and oil just before cooking. If salted spice sits on meat for hours it draws out moisture.
- Cook in a very hot cast iron pan in batches so the food sears rather than steams. Cook chicken until it reaches 75°C with no pink.
- For low salt cooking leave out the salt and season at the table.
Storing and freezing
Keeps in an airtight jar in a cool dark cupboard for up to 6 months, with the best flavour in the first 3 months. Use a dry spoon and keep it away from the steam above the cooker.
Dishes you can make with fajita seasoning mix
Tacos de Alambre (Steak, Bacon and Pepper Tacos)
EFNFHPFajitas de Hongos y Nopales (Mushroom and Cactus Fajitas)
DFEFNFFajitas de Arrachera (Skirt Steak Fajitas)
EFNFHPFajitas de Camaron al Limon (Lime Prawn Fajitas)
DFEFNFFajitas de Hongos y Rajas (Mushroom and Pepper Fajitas)
DFEFNFQuesadillas de Pollo con Rajas (Chicken and Pepper Quesadillas)
EFNFHPTacos de Pollo a la Plancha (Griddled Chicken Tacos)
DFEFNFTacos de Coliflor Asada (Roasted Cauliflower Tacos)
GFDFEFBurritos de Pollo y Frijoles Refritos (Chicken and Refried Bean Burritos)
EFNFHPTostadas de Frijol Negro y Pimiento Asado (Black Bean and Roasted Pepper Tostadas)
GFDFEFArroz con Pollo y Pimientos (Mexican Chicken and Pepper Rice)
GFDFEFSopa de Pollo con Frijoles Negros (Chicken and Black Bean Soup)
GFDFEFQuestions
How much fajita seasoning should I use?
About 20 g, roughly 2 tbsp, for 500 g of sliced meat or vegetables plus 1 tbsp of oil. Add more to taste, remembering it contains salt.
What is the difference between fajita and taco seasoning?
Fajita seasoning is smokier and often has a citrus note, with more paprika and coriander. Taco seasoning leans on chilli powder and cumin. They are interchangeable in a pinch.
Is homemade fajita seasoning gluten free?
Yes, as long as each jar of spice is pure. There is no flour, starch or sugar in the mix, unlike many packet versions, so it is also free from dairy, egg and nuts.
Can I use it on vegetables and tofu?
Yes. It is vegan. It works well on peppers, onions, mushrooms, courgette and pressed tofu cooked in a very hot pan.
What can I use instead of citric acid?
Leave it out and add lime juice to the food when it comes off the heat. Dry spice mixes cannot hold fresh lime, so the tang is best added at the end.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.