Easy Homemade Taco Seasoning Recipe
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I make this homemade taco seasoning on repeat because it takes just 5 minutes to stir together and tastes so much better than anything from the grocery store. It is rich, smoky, customizable, and made with pantry spices I always have on hand.
One batch of homemade taco seasoning lasts me through several meals, making it one of my favorite kitchen shortcuts, along with homemade Old El Paso taco seasoning. I use it on everything from tacos, roasted vegetables, soups, burrito bowls, and beans. If you have tried countless premixed seasonings but are not quite satisfied, I really suggest making your own.
I started making this seasoning after realizing how many of the spices in a taco seasoning mix I already had in my pantry. Instead of letting the spices go stale, I stopped buying ready-made varieties and made my own. The first time I used it, my husband and kids all commented on the distinct flavor and how well it paired with the homemade vegan taco sauce. They also spent most of dinner trying to figure out what the secret ingredient was. My boys were overjoyed when I told them that it was a small amount of unsweetened cocoa powder. Those boys would add chocolate to just about anything. Ha!
When you have 3 kids with varying degrees of fussiness, using premade seasonings can be hit or miss, which is why I love this homemade taco seasoning. I know exactly what is going into it, and I can adjust the spice level to suit whomever I am cooking for. The combination of smoky spices, warm aromatics, and my secret ingredients creates a blend that is far more robust than anything you will find at the store.
It is so easy to make; I could not believe that I actually spent money buying other taco seasonings. All I have to do is measure the spices into a bowl, stir everything together until well combined, then transfer the mixture into an airtight jar. Once it is mixed, it is ready to use immediately or stored in the pantry for quick meals throughout the month.
Remember I mentioned that I loved this seasoning because I could adjust it to suit everyone’s tastes. Well, at one point I had 5 separate taco seasonings in my pantry with everyone’s name on each jar. It may seem ridiculous now, but back when my boys were at their peak of pickiness, and I was not tolerating very spicy food well, it made meal prep a breeze. And when we had guests over, my boys insisted on putting all the seasonings out so that everyone could choose which one they liked best in their soup. Ha! My one friend did not want to offend anyone, and added a little bit of each to her bowl. Once you have made this seasoning and tasted the superior quality in flavors, you will not be buying premade mixes again.
🥘 Ingredients
Every spice contributes something different to create a seasoning blend that is bold, smoky, and full of flavor. This is what I use:
Chili powder: Chili powder forms the base of the seasoning, bringing mild heat and classic taco flavor.
Onion powder: This adds savory sweetness that lends evenly throughout the spice mix.
Smoked paprika: I use this for the essential smoky character.
Ground cumin: Cumin adds warm earthy flavor.
Unsweetened cocoa powder: This is my secret ingredient. A small amount rounds out the spices and adds richness without making the seasoning taste sweet or chocolatey.
Dried oregano: I add this for a herby note that complements the smoky spices.
Garlic powder: This adds a savory flavor that works well in dishes with beans, vegetables, and tofu.
Crushed red pepper flakes: Crushed red pepper flakes let me easily control the heat level. I usually start with 1 teaspoon and increase it if I want a spicier seasoning.
🔪 How To Make
It almost feels unnecessary to include a step-by-step process for this homemade taco seasoning, but this is how I make it:
Mix: I measure all the spices into a small mixing bowl, making sure to break up any clumps as I go. Then, using a whisk or spoon, I stir everything together until the spices are evenly distributed and the color is completely uniform.
Store: I transfer the seasoning to an airtight spice jar or glass container and label it with the date.
Enjoy: Whenever a recipe calls for taco seasoning, I measure out what I need straight from the jar. As a general guide, 2 tablespoons equals one standard store-bought taco seasoning packet.
My #1 Secret Tip for this easy home taco seasoning recipe is to use fresh spices whenever possible. Ground spices gradually lose their potency over time, so replacing older jars can make a surprising difference in the finished flavor. Since this recipe only takes a few minutes to mix together, it is worth starting with spices that are still fragrant.
Other Tips To Keep In Mind:
- Adjust heat last: I always start with a smaller amount of crushed red pepper, then increase it after tasting the seasoning in a finished dish if I want more heat.
- Store away from heat: I keep my spice jars in a cool cabinet instead of above the stove. Heat and steam shorten the life of dried spices.
- Label the jar: Homemade spice blends can look similar, so I always write the name and date on the container.
- Double the batch: I usually make a double batch because of how versatile this seasoning is, and because of how quickly it disappears.
- Store in glass: I prefer storing homemade spice blends in a glass jar instead of plastic. Glass will not absorb strong spice aromas or flavors over time, keeps moisture out when sealed tightly, and does a better job of preserving the freshness of the seasoning.
📖 Variations
This homemade taco seasoning is easy to customize depending on what I am cooking. These are 3 variations I use regularly:
Smoky chipotle: For an even smokier flavor, I replace the crushed red pepper flakes with ground chipotle powder. It adds gentle heat and works especially well with black beans, mushrooms, and grilled vegetables. My husband loves this version.
Citrus twist: When I am serving tacos with seafood-style plant-based filling or grilled veggies, I stir in dried lime zest or a little dried coriander. This is my personal favorite, and I love stirring it into healthy guacamole.
Fajita blend: For fajitas, I increase the smoked paprika slightly, and add a little extra garlic powder and black pepper. My boys love this blend on sauteed peppers, onions, mushrooms, and tofu.
🍽 Serving Suggestions
The next time you are making any kind of Mexican cuisine, feel free to use this homemade taco seasoning. Do not let the name sway you; while it is great in things like taco stuffed peppers and mushroom walnut taco meat, it works just as well in vegan refried beans and fajita veggies.
Recently I made baked corn tortilla chips, and had some seasoning leftover. Once the chips were out of the oven, I tossed the seasoning over while they were still warm, and it tasted fantastic. This inspired me to use in over homemade jalapeno popcorn, and stirred it through my 4 ingredient cilantro lime rice, which I used in vegetarian fajita bowls.
🧊 Storing And ♨️ Reheating
Storage: I store the seasoning in an airtight glass jar or spice container in a cool, dry cabinet for up to 2 years. But I usually make a fresh batch every few months for the best flavor.
Freezing and refrigeration: Homemade spice blends should not be stored in the refrigerator or freezer, as the moisture causes the blends to clump, lose their flavor, or even develop mold.
❓Recipe FAQs
A bitter flavor usually comes from older spices, too much cocoa powder, or using sweetened cocoa instead of unsweetened. I recommend checking that your spices are still fresh, measuring the cocoa carefully, and tasting the finished seasoning before adding more. If it is already mixed, stirring in a little extra chili powder and paprika softens the bitterness without changing the overall flavor too much.
Absolutely. I purposefully leave salt out of this recipe because it gives me more flexibility. Different ingredients like canned beans, vegetable broth, salsa, or store-bought tortillas already contain varying amounts of sodium, so I prefer seasoning each dish to taste. If you would rather have an all-inclusive, ready-to-use blend, you can mix 1-2 teaspoons of fine sea salt into the seasoning. Just remember to skip or reduce any additional salt in the dish.
Small clumps are completely normal and usually occur when moisture gets into the spice blend. To prevent this, I store the seasoning in an airtight jar, in a cool, dry area of the kitchen. I always use a completely dry spoon when making and using it, and avoid holding the jar directly over steaming foods when pouring it out. If you live in a humid climate or plan to keep the seasoning for several months, stirring in 1 tablespoon of cornstarch can help absorb excess moisture and keep the spices free-flowing.
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Easy Homemade Taco Seasoning Recipe
I make this homemade taco seasoning on repeat because it takes just 5 minutes to stir together and tastes so much better than anything from the grocery store. It is rich, smoky, customizable, and made with pantry spices I always have on hand.
Servings: 8
Calories: 19kcal
- My #1 Secret Tip for this easy home taco seasoning recipe is to use fresh spices whenever possible. Ground spices gradually lose their potency over time, so replacing older jars can make a surprising difference in the finished flavor. Since this recipe only takes a few minutes to mix together, it is worth starting with spices that are still fragrant.
- Adjust heat last: I always start with a smaller amount of crushed red pepper, then increase it after tasting the seasoning in a finished dish if I want more heat.
- Store away from heat: I keep my spice jars in a cool cabinet instead of above the stove. Heat and steam shorten the life of dried spices.
- Label the jar: Homemade spice blends can look similar, so I always write the name and date on the container.
- Double the batch: I usually make a double batch because of how versatile this seasoning is, and because of how quickly it disappears.
- Store in glass: I prefer storing homemade spice blends in a glass jar instead of plastic. Glass will not absorb strong spice aromas or flavors over time, keeps moisture out when sealed tightly, and does a better job of preserving the freshness of the seasoning.
Calories: 19kcal | Carbohydrates: 3g | Potassium: 107mg | Fiber: 1g | Vitamin A: 1405IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1.3mg
