Taco Seasoning Recipe




Introduction: Taco Seasoning Recipe

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^
Taco seasoning is one of those convenience foods that I kept buying long after I had eliminated lots of other stuff. It's silly, really. But it was so easy to just buy a pouch of mystery dust for taco night.

A couple years ago, though, I started to make my own taco seasoning. I've spent loads of time mixing and matching taco seasoning recipes I found online, and it's been getting better and better all the time. I have declared myself the taco seasoning recipe god.

This taco seasoning mix tastes better than the stuff in pouches and it's just salty and spicy enough to give it a bit of a kick. :D

This recipe makes around 1/4 cup, and half of that will season a pound of meat, though I admit I normally add a little more. I've tried it with pork, chicken, and ground beef - all delicious! It's even fantastic on sauteed/roasted onions and peppers. I've roasted potatoes with it too - sweet potatoes are especially friendly with taco seasoning.

what you need:
  • 1 tablespoon chili powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon cumin
  • 1/2-1 teaspoon salt (start with 1/2 teaspoon, taste and add more if you want!)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground coriander
  • 1/4 tsp cayenne
Measure it all out into a bowl and then mix well. Use it right away or put it into a container - it'll store for months! Enjoy!

Now never eat the stuff out of pouches again! :D



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    16 Discussions

    Cool instructable!

    If you run out of chili powder (which can sometimes have some random herbs in it), ground ancho chile (which is one type of chile pepper instead of a blend of peppers and other seasonings) works well and is very mild.

    If there's a magic bullet somewhere at headquarters, you could use the grinding blade to grind up whole cumin and coriander so you didn't have to buy the ground stuff. More of the volatile oils stay intact that way so you get more flavor.

    I tend to skip the paprika and oregano while using fresh garlic instead of dried (if I have it on hand) and sometimes ground chipotle and black pepper, but I know I'm a weirdo. :) Sometimes I add some lime zest and juice and a touch of honey to the taco meat mixture, as well.

    1 reply

    Ooooh, lots of good ideas. I've been wanting to get a coffee grinder for spices, or at least a mortar and pestle. Once I stop being lazy and broke I bet all my food will taste at least 20% better. :D

    And I like black pepper too! I actually added a little in to this batch.

    I've been making this for a couple of years. I wanted to cut out all the other crap that's in packaged food. This was an easy step to take. I sized up the recipe so it fits a 16 oz. spice jar. So it lasts a couple of dishes. I use 3 Tbsp on chicken that I grill for tacos. If we use ground beef, we use a little less and put a little water in to help spread the goodness about.

    So do you use this just like store bought: brown ground beef, drain off liquid, scatter (how much?) over beef, add (how much?) water, stir together and boil away most of the water?

    The packaged stuff has corn starch, I think - just a filler, or to prevent clumping, or...?

    1 reply

    The way I do it is normally a few tablespoons to a pound of ground beef, and then simmer in no more than 1/2 cup of water. :)

    I'm guessing the corn starch is for thickening, but I just simmer until it reduces instead!

    Ooh, nice recipe! Now to make a big jar and never pay $2+ for a pounch of crap ;D

    I'm exactly the same. I'm making everything, but I'm still emptying those little yellow packages of taco spice into my beefy burrito mix. And while Im here in NZ the taco spice is oddly sweet.. so this was timey and awesome, thanks so much for this!

    I will never buy 'mystery dust' again. Thanks.
    - Have you ever tried this with, Mexican Oregano, or toasting the cumin
    seed, before grinding them?

    Right on queue. We're having tacos today and this pops up in my news feed. There are no mysteries in your recipe and contains what I would expect so this gets made tonight for sure.

    2 replies

    It is now post eating. The verdict is that to my taste this is a bit more spicy than I want my meat to be. It is probably due to differences in the type of chilies in the chili powder and the varying heat of cayenne peppers. I liked the taste a lot. Spot on! The touch of coriander was awesome. The mystery bags I usually buy (Santa Maria) tastes just like chili, cumin, onion and garlic and tonnes of salt and other additives.

    You're definitely taco seasoning recipe god.

    Hooray!! :D

    So happy you liked it. I love the coriander too - I feel like it gives it a nice citrus-y pop. :)

    I always have those packets on hand because they are so convenient but I bet I have all the ingredients you used as well so I'm copying this and perhaps next time I won't take the lazy way out...

    Great post Jessy. Our house has a lot of half-used pouches that get thrown away. I'm looking forward to making my own jar to keep around. Thanks for the share :)

    Hey Jessy! Thanks for this recipe! I will make this from now on! I am excited!

    awesome! i used to buy the stuff at costco but this sounds so much better!
    thank you for sharing.