This is a great recipe to make your own fajita seasoning for chicken or beef fajitas. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
This is a great recipe to make your own fajita seasoning for chicken or beef fajitas. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
I made this recipe as is. Used about 1.5 bell pepper, 1lg onion, and 1lb of chicken breast. I sauteed the veggies first, then the chicken, both in a little oil. When the chicken was nearly done I added the veggies back in and added the seasoning (entire recipe) w/ about 3/4c of water and covered. I cooked it on medium high for about 7min. The cornstarch thickened it really well, and the cumin was not overwhelming. The spice was barely medium - you could omit or cut back the cayenne if you are sensitive to heat.Read More
This was okay. Not the best I've had, but definitely not the worst. The only thing I changed was the garlic. I had no powder or salt so I used minced garlic instead. I don't know if I didn't care for it because of the lack of 'spice' to it because I like spicy. My family liked it. But they weren't raving. I ended up only having one small fajita versus two which never happens. It's good when I don't have my normal seasoning but next time I'll adjust the spices so I can have a bigger bite to it.Read More
I made this recipe as is. Used about 1.5 bell pepper, 1lg onion, and 1lb of chicken breast. I sauteed the veggies first, then the chicken, both in a little oil. When the chicken was nearly done I added the veggies back in and added the seasoning (entire recipe) w/ about 3/4c of water and covered. I cooked it on medium high for about 7min. The cornstarch thickened it really well, and the cumin was not overwhelming. The spice was barely medium - you could omit or cut back the cayenne if you are sensitive to heat.
I mixed this with with about 1/4 c. olive oil, 1/4 c, lemon juice, 2 T. soy sauce, and 1 T. vinegar and it was great!
This was awesome! I omitted the corn starch because I'm on a low-carb diet and it still was just absolutely phenomenal. I'll be making this one again and again!
EXCELLENT!!! Easy, quick to make ahead of time and have on hand, and delicious.
I made this exactly as is and have some stored so it's very handy! I also do a lot of freezer cooking so I cut up my chicken and steak strips, put in 2 heaping TBSP of seasoning, juice of 1 lime, and 1/8 cup corn oil and froze it in its own marinade. The results are wonderful and can thaw in the fridge if you take it out the night before, no need to add any kind of oil to sauté the onions and peppers in because there is enough left over from doing the meat!
This was absolutely delicious!! I took 2 VERY large chicken breasts (about 2 lbs total), placed in a plastic bag, added 3T lemon juice and 2T vegetable oil, along with this seasoning exactly as written (I used the entire amount). Marinated the chicken in the refrigerator for an hour, then cooked in a saucepan with chopped red onion and bell pepper. It was absolutely DELICIOUS!! This will be my new go-to seasoning mix for fajitas!!! Perfect mixture of spices - not too spicy, not too mild!
I wasn't sure about the necessity of cornstarch in this spice mix but because other, similar, recipes on the web called for it, and because I marinated the meat (I used strip steak and shrimp) in the seasoning along with a little olive oil and a dribble of water I felt more comfortable. In deference to Hubs' sensitive innards I omitted the cayenne which was no hardship as far as I'm concerned. I just substituted some fresh ground pepper. I used this for the seasoning called for in Spicy Beef Fajitas, also from this site. Having now eaten the dish I used this seasoning for, I have no more doubts about it...and only wish I would not have listened to Hubs and made more than the amount of fajitas he insisted was plenty for us.
I added a good pinch (1/4 tsp) of ground cinnamon and ground coriander for an authentic Mexican flavor and aroma. If you want an even bolder flavor, toast cumin and coriander seeds in a skillet until the aromas are released and then grind them up in a spice grinder or a mortar and pestle. That toasted spice really kicks this into another level. All in all, the original recipe is also good on it's own.
This was very easy to make. Had the seasonings on hand. Made two separate batches and added a 1/4 cup water to each and then marinates separately beef and chicken while I cut up onions and various peppers. Husband liked it and he is very picky.
This is a good recipe, but it is missing one magic ingredient: cinnamon. Really. Add a teaspoon of cinnamon to this recipe and it goes from good to great. Everything else is spot on.
This is really, really good. I followed this recipe to the "T", didn't change one thing. I made Fajitas with it and it was exactly what I was looking for in flavor. The aroma is so wonderful. I am so happy I decided to use this recipe, and you can bet I'll be using it every time I make Fajitas. I give it 10 stars! >^..^
This was very tasty. I particularly like the reviewers that said "I didn't follow this recipe and I didn't like the result so I give it 2 stars".....
I used this last night and it was orgasmic! I made a large batch to keep for other times. I used 7tbsp of this mix for 4 chicken breasts worth or fajita mix. It may be too pungent for some people at that ratio but i like a nice heavy spiced taste.
This was fantastic! Easy to make out of things I already had on hand, and so quick! I made it when I realized my store-bought seasoning was "medium" as opposed to "mild" and I knew my kids wouldn't eat it. Tried this (minus the cayenne), and EVERYBODY loved it! I just sprinkled it right into the frying pan on top of the meat and veggies. I think I will make some to have on hand and try on different meats (tonight was chicken). Loved it!
I used the recipe as written with 4 medium-large chicken breasts. I followed the cooking directions that "Arvan" suggested in his/her review, except I used only the amount made by one recipe with 4 chicken breasts, about 3/4 of a bell pepper I had on hand, and a small onion. It was delicious, but next time I would use a full bell pepper and a larger onion. You could probably use 5 medium sized chicken breasts with this amount. Better than a store-bought packet for sure!
This was okay. Not the best I've had, but definitely not the worst. The only thing I changed was the garlic. I had no powder or salt so I used minced garlic instead. I don't know if I didn't care for it because of the lack of 'spice' to it because I like spicy. My family liked it. But they weren't raving. I ended up only having one small fajita versus two which never happens. It's good when I don't have my normal seasoning but next time I'll adjust the spices so I can have a bigger bite to it.
I did not use corn starch or sugar. I used smoked paprika instead of regular paprika. The smoky flavor ended up being fabulous!
Very good!! I will never again buy fajita seasoning at the market! I had all the needed spices and the cornstarch in my pantry and it took me all of maybe 3 minutes to mix them together. I made Spicy Beef Fajitas from this site, using this seasoning and the Fajitas were delicious.
It was good, but I upped the cumin to 1 and 1/2 tsp and it was very good. Also added about 1/4 tsp turmeric to this recipe - was very good - never buying the packets again.
We thought this tasted great on our chicken fajitas. I sauteed onions and peppers in some olive oil until they started to soften and then added some already grilled chicken strips and sliced tomatoes. I added all the mix with about 2/3 c water and let simmer. I only used 1/8 t of cayenne because I didn't want it to be too hot for the kiddos. However, DH would have probably liked me to use 1/2 t of cayenne. I already made another batch of this to be ready when we want fajitas again! *Update 2/18/17-I make this and keep it on hand all the time. We love it. I have given it as gifts in a pint mason jar. Everyone I've given it to likes it.
Perfect! After reading reviews that "Tender Pork Spare Ribs by Mike's Girl" were too salty, I decided to make my own batch (tripled) of fajita seasoning to use for the ribs. This was perfect since my hubby doesn't care for salt, and I have all the ingredients on hand. Thanks for the recipe, and for saving me a trip to the store, trmeeds!
Hands down best fajita seasoning ever! Made it 3-4times now and we just love the taste much better than store packages. Haven't added the cornstarch and don't miss it. I make a couple of double batches, mix it well and store it. Just add 3tbs of the spice mix , one red pepper, one onion,chicken breast or steak. We even add shrimp to the chicken or steak. It's really better than even restaurant fajitas.
Next time I will omit the sugar; my husband didn't like this seasoning blend because it was "too sweet." Other than that, the flavors were fine. I added the mix and cold water to cooked chicken, onions and peppers and it thickened up and coated nicely.
Great fajita seasoning! I sautéed chopped peppers and onions in a bit of oil until barely crisp then set aside. In the same pan cooked steak or chicken until cooked then drained off fat, added seasoning mixture, 3/4cup water and veggies back to skillet and allowed to simmer 10-20 minutes. Served with tortillas, rice, cheese, salsa and sour cream. Yum!
I used this seasoning with the Spicy Beef Fajitas on this website. The only change I made was to increase the cumin to 1 1/2 teaspoons.
I used the cumin, cayenne, chili, and paprika powder. Omitted the sugar and cornstarch. Used fresh garlic and cilantro and a little olive oil. Yum!
Just the right mixture of spices. Not mild but not too spicy either. I made the best pork fajitas that I ever tasted.
My husband was recently put on a low sodium diet and I've been searching for recipes to make my own seasonings for his favorite dishes. Saw this one and made it per the recipe, except I cut the salt to 1/4 tsp. I added 2 TBSP oil and 2 TBSP lime juice to the spice mixture and used it to marinade approx. 1.25 lbs of chicken breast overnight. I cooked it with sliced onion and red and green peppers the next day. Served it on Ortega flour tortillas (40% less sodium than most other tortilla brands.) Topped the fajitas with a dallop of sour cream and hubby was very impressed with the flavor! Thanks for sharing this, it will be a favorite in our lower sodium dinner recipes!
Used this in a pinch tonight since I ran out my go-to packet of fajita seasoning. So glad I did. Made recipe exactly as instructed except I was out of Garlic powder so used 2 cloves fresh crushed garlic instead. After cooking chicken strips in oil over medium high heat for 5 minutes, added the seasoning, garlic, 1/4 cup water, juice of 1/2 fresh squeezed lime, sliced onions and bell pepper. Kids said they liked the taste of these fajitas much better than what we usually have. This recipe is definitely a keeper.
I made this seasoning w/o the cayenne pepper, I don't like things too spicy. I wasn't sure how to use it, so this what I did. While cooking the veggies,onions & mushrooms, garlic, I also added some red & yellow peppers I had cooked and were in the freezer. I added about 2-1/2 Tablespoon of this to the veggies after they had cooked awhile. I removed the veggies, from the pan, I added some water- 1/2 cup to the pan then added the rest of the seasoning, while the sauce thickened a bit, I ended up adding a more water (1/2 c), (making sure I smashed all the lumps) I added my thin sliced steak, (my was sirloin) I cooked it until the steak was done, It was delicious and the everyone in the house keep asking what I was making because it smelled so good.
This is the BOMB! Be sure to add the cornstarch and a teaspoon of cinnamon. The smell of this cooking is out of this world. Hubby “mopped” up the extra sauce with an extra tortilla! This blows any package mix out of the water!
Made chicken fajitas with this. Turned out great! A lot better then the packages from the store.
Amazing flavor, perfect fajita seasoning! I added this and 3/4 cup water to the sautéed veggies and chicken & it thickened up into the yummiest sauce!
I made this last night for some venison fajitas. The hubs said "this is good livin!" I just gradually added water to the desired consistency, and the venison and vegetables already had some olive oil on them from my initial sauteing. sauteed vegetables separate from the venison and then mixed together, adding tis seasoning and water last. Perfect seasoning!!
I work in a kitchen at a recovery center and (steak/chicken) fajitas is one of our residents favorite dishes. We had been purchasing and using a premade seasoning mix, which we ran out of. I am extremely thankful that we did because I would never have found this recipe. It is so versatile, it tastes good with either kind of meat. I have noticed that for steak it tastes a little spicier than when it is used for the chicken, but it is definitely great on both! The only change that I made was to use granulated onion and granulated garlic instead of the powders. Great recipe!!
Beats store bought, hands down!
I mixed the dry ingredients with 1/4 c. olive oil, 1/4 c. lemon juice, 2 T. soy sauce, and 1 T. vinegar like "oregonviolin" suggested, then marinated chicken breast strips in it before sauteeing the onion and peppers with the chicken and all the seasoning/marinade mixture. It was just an explosion of flavor! Will make it again!!!
Easy to mix and the flavor was wonderful.
This seasoning mix produced the best-tasting fajitas I have ever made. The whole family raved about them. There were no leftovers. I substituted turbinado sugar for white sugar, simply because I prefer the taste, and I increased the amount of cumin to 1 tsp. I prepped my steak and veggies earlier in the day (I used skirt steak) and put the meat, vegetables, and seasoning into a large ziploc bag. I added a couple of tablespoons of olive oil -to the ziploc and let them marinate for several hours. By dinner time, it was a very quick and easy production. The seasoning not only flavored the steak and veggies wonderfully, but it produced a very delicious sauce. This is a real keeper.
quite good. I don't care for super spicy and this had just the right amount of heat. 1 TBS of cornstarch has 7 carbs. I used this on 4 chicken breasts--adding 1.75 carbs to a piece of meat is not going make it a 'high carb' meal--the cornstarch made a nice 'sauce' for brown rice!
Used smoked paprika - adds a smoky flavor that my family really likes!
This is fantastic. I find this as written to be the perfect amount of seasoning for two really large breasts cut into strips. I added 1/4 cup water to the seasoning mixing well and tossed it in with the chicken when just done then cooked til most water was evaporated but a nice coating remained. My new go to fajita seasoning!
This is delicious! Soooo much better than the pre-packaged seasoning... and it’s spices most everyone has on hand. My new go-to.
There is ZERO reason to add sugar to this.
This recipe is perfect, easy, and delicious! WAY better than store bought (and cheaper!). Fajitas have become a staple in our house since its such a quick meal thats relatively healthy.
Great flavor. I think I'll use less corn starch next time.
Great recipe! Did not add cornstarch as I didn't need it for the quesadilla filling I was making.
It was very good. One comment said to add cinnamon. So I added it, thought it would be something different. DO NOT DO THIS! It spoiled the whole thing. Ate it anyways, had to.
Great recipe. I triple the quantity and throw all the spices into a ziploc bag (great way to mix and store at the same time).
Fantastic flavor! Even my husband asked what seasoning I used. I mixed all ingredients together then poured on chicken and skirt steak in zip top bags (separately of course). I allowed to marinate all day. This is my new go to fajita seasoning.
I've never made fajitas but have lots of fresh zucchin and bell peppers from our garden. I made this up and sprinkled in while cooking chicken and veggies.....was delicious! Can't wait to try again!
I marinade 2 small steaks cut into strips in one batch of this seasoning, then I sauté some onions, jalapeño and bell peppers in olive oil and garlic until tender, add salsa, seasoned steak and a touch of water, simmer adding in a little flour to thicken. I cook until steak is about medium done and serve! Yummy!
eMy family loves this seasoning with steak fajitas. I do omit the cayenne because we have family members that are not heat tolerant. This can be fixed for those who like the spice by adding some hot salsa at serving time.
Used this in veggie fajitas and it was great! Added juice from half of a lime, wonderful! Thank you for the recipe.
This is a great seasoning blend. I love that I have all of these ingredients on hand so I can whip this up any time I need it. The only thing I did different was add oregano. There's a reason this recipe is so popular!
I made this today for my chicken quesidillas and it was great!! It's not spicy so if that's what your looking for you could add some red pepper flakes or bump up some of the seasoning. I had Green and Red bell peppers, onions and cooked some baby kale with different cheeses.. Amazing!
Great flavor, not too spicy. Saute'd peppers and onions, added 3/4 c water and the seasioning as written. Cooked for 5 minutes covered. Then added thinly sliced left over bbq'd steak and cooked until steak was warmed. Served in warmed flour tortillas and rice on the side.
LOVED this!!!! I used reg chili powder and also chipotle chili powder and it was AWESOME!!! Thanks for sharing!!!
I just tried this recipe and it was delicious! I had everything in handy. Will definitely save n use it again! Thanks
Delicious!!! Loved this. I omitted the sugar and added a little oregano and chipotle chili powder.
As written this needs work. Its a good start although you need to use more than the 2tbs recommended to get any decent flavor. I started with 3, added a 4th. I'd probably suggest 6.
I didn't have time to marinade this, so I coated the steak with oil, rubbed on garlic (and no garlic salt added), and then coated the seasoning on, then seared it in the pan. Delicious!
Reviewed earlier omitting corn starch, heat, and sugar. Forgot to mention to try adding a dash or oregano. On a busy night we bought a pre roasted chicken from the grocery store. I cut up the chicken into small pieces and tossed lightly in seasoning for quesadillas. We have a nostalgic quesadilla maker. Just coated the flour tortillas with a bit of butter, tossed on a 4 cheese Mexican blend, a few chopped onions, diced tomatoes, and the chicken. Done super fast and tastes awesome. Husband requests them for dinner.
This was even better than any I have bought in the store. My picky daughters loved it!!
Simple to make with spices at home, and had great flavoring. Thanks!
Perfect seasoning blend for fajitas. I made a large batch of this so I did cut the cayenne just a little bit.
This tastes as good as another recipe I used, but uses about 1/3 of the ingredients and doesn't require marinating. My new go-to fajita seasoning!
I made this into a liquid marinade. I added 1/4 oil, 2 T Soy, Squeeze lemon and 1 t vinegar. I did not use the sugar or cornstartch because I am on a no carb, no sugar diet. This was amazing!!
Made this for chicken fajitas. It was the perfect blend of spices. Excellent!
I LOVE THIS SEASONING! So happy we have leftovers for the next dinner. I cooked the chicken in the liquids from "the most positive review" then added in the seasoning.. ITS SO GOOD! Used sweet mini bell peppers, white onion, and chicken with salt and pepper :) Also, instead of lemon juice I sprinkled fresh lime juice in at the end :)
Very good! Sooo much better than the nasty packets we have purchased at the grocery store (and cheaper too!) Easy to modify to taste. I made as directed except for the cayenne pepper, and I immediately added it to my recipe box!!
I make something very similar, almost the same really, but I add powdered chicken broth. I use this as a base for seasoning almost everything I make: Add a little herbage, basil, oregano, etc and you can adapt it to chicken fish, almost anything. It's very similar to Emeril's "essence" and that gives you a clue as to where he got it.
I love this recipe! I doubled the recipe, halved the sugar and added 1 tsp black and white pepper and my chef of a husband said that he never wants me to make it any other way! It makes about 2 lbs cubed chicken. Try it!
This was absolutely delicious.thanks for sharing with us.
1-1/2 Bell pepper
2 pounds shrimp (16-20)
1/4 Cup olive oil
1/4 cup lemon juice
2 tbsp soy sauce
1 tbsp vinegar
Followed the recipe exact and was very pleased with the flavor. Thanks
Easy and flavourful (even with old spices!) I marinated a bit before with seasoning and olive oil, then cooked it adding more seasoning. Put it on veggies and chicken. Whole family loved it.
Just used it on some leftover steak and vegetables for a quick fajita dinner. I didn't have any cumin on hand, but did add an extra dash of chili powder. I thought the flavor was good. My husband and I liked them and it made enough for our servings, but not a lot extra if you're having larger portions. Will do again.
This is a great fajita seasoning recipe. I ran out of store seasoning while making fajitas, so I supplemented with this recipe. This will be the only seasoning I use from now on. You can adjust the cayenne for heat preference.
This is the only fajita seasoning I will use. I enjoy it when we marinate 3 tablespoons with 2 tablespoons of vegetable oil and 1 12 oz beer for 1 hour then grill.
At the last minute my husband decided he wanted fajitas for dinner last night. I found this recipe and decided to give it a try. However, it was just okay for us. It didn't really have the fajita seasoning taste I was looking for. Easy to make but still on the hunt for a go to fajita seasoning recipe.
This is delicious and easy! It made great fajitas! Thank you!
Didn't have the traditional fajita flavor I was looking for.
I used a pinch more cayenne. This recipe is great and I had everything on hand
This seasoning is great. I did omit the cayenne pepper, I’m a wimp when it comes to spicy food. It really has a restaurant taste to it. I added all the seasoning to a pound of chicken, a whole red and green pepper and a sweet vidalia’s onion. I also added 1/4 cup of water. It was just enough. Like others suggested, you can mix it up ahead of time so you have it ready to use. I’ll be making this a lot!
My husband said these were perfect--better than our local Mexican restaurant's fajitas!
Added a little cinnamon as suggested. It was phenomenal!!!!
I thought this was great on our venison fajitas! Mixed this with 1/4 cup water then cooked for a bit.
This had a very nice flavor, but I did omit the sugar (no one missed it). I also used arrowroot powder instead of cornstarch, but I don't think it made a difference. I used this recipe for quesadillas and they turned out really good! Next time I do fajitas, I'll give this a go!
I followed the recipe exactly as it's written. I mixed it with the juice of 1 lime and added it to beef. I will definitely be making this again!
This is soooo good; much better than the two prepared fajita mixes I tried. I doubled the ingredients (except for the salt), and used 2 pounds of BLSL chicken, 2 red, yellow, and orange peppers (6 total, which I sliced), and 1 large thinly-sliced yellow onion.
DON'T MAKE THIS AGAIN! The whole dish tasted "off." My husband liked it, but I couldn't eat it.
We ran out of packet fajita mix. So we went to the internet and this was at the top of the list. Fantastic!!! Never buying packet fajita mix again. Thank you!
I drop the sugar, use smoked paprika, and cook the meat and veggies with chili oil.
Our favorite fajita seasoning. We never buy the packets again!!
I made this recipe exactly as written and decided that the cornstarch could be reduced to two teaspoons of flour or eliminated altogether and other spices, such as dried basil and oregano would add the best flavor. Overall, it's a good base recipe to play with.
I added cinnamon and coriander as a few suggested. I also cut back on the corn starch and omitted the sugar. I’ve used it on steak, chicken and ground beef. I use 1 8 ounce can tomato sauce per pound of meat and 1/2 can water.