Mexican Seasoning
Posted: July 25, 2025
Updated: December 3, 2025
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
This is a great homemade spice mix that I use for fajitas, tacos, and Mexi-tots. I think that you will like this one...especially if you do not like cumin (like me) which is heavily featured in store-bought versions. It is highly versatile, and the flavor notes can be adjusted by working with the ratios based on each flavor profile. Try this for the Fajita Sandwich, Chili, Mexi-Tots, or Mexican Pizza recipes!
tablespoons
reset to default # of servings
Hands-On Time: 5 minutes
Total Time: 5 minutes
Equipment
spoon
air-tight container or glass jar (for storage…I like to use leftover spice containers, no need to buy something specific)
Switch to
Imperial
Ingredients
Item
Quantity
Flavor Profiles / Notes
Ingredient
amt #
unit
notes
Ingredient
amt #
unit
notes
Ingredient
amt #
unit
notes
subRecipeName
Item
Quantity
Flavor Profiles / Notes
ingredients
The Process
sectionHeader
#
stepContent
stepImagesContainer
sectionHeader
#
stepContent
stepImagesContainer
sectionHeader
#
stepContent
stepImagesContainer
Notes
Suggestions
Of course this is a great spice mix for fajitas. Use for chicken, shrimp, steak, or a veggie mix of mushrooms, zucchini, peppers, and onions.
This dry seasoning can be transformed into a liquid marinade by combining 3 Tbsp of the blend with ¼ cup olive oil, 2 Tbsp fresh lime juice, and 1 Tbsp water. Use to marinade fish or shellfish for no more than 30 minutes, chicken for 30 minutes to 8 hours, and beef (at least 2 hours).
Your custom fajita seasoning can add a bright and smoky flavor to:
Huevos rancheros – add to the sauce base.
Enchiladas and burritos – season fillings or add to the sauce.
Mexican rice and beans – add 2 tsp. to the aromatics.
Chili or Mexican-inspired soups – start with 2 to 3 Tbsp. and adjust seasoning as you go.
Tacos – use interchangeably with taco seasoning for fish tacos or ground meat.
Use on roasted chicken or veggies. If you want to help the dry mixture to stick, you can spray with oil before and after sprinkling on the seasoning, create a paste by mixing spices with a bit of olive oil then rubbing on, or mixing in a bowl with a bit of oil.
Try it on corn on the cob! Add the spice mix to soft butter and parmesan, then grill or roast and squeeze lime wedges over the cooked corn.
This isn’t just for dinner…this spice mix can be used in southern-style scrambled eggs, breakfast tacos, or to flavor fillings for omelets. Just sprinkle in eggs or meat while cooking.
This can be used as a flavorful twist on unexpected foods as well! Try it on bloody marys, buttered popcorn, roasted chickpeas, toasted nuts, or in a compound butter.
Make Ahead
Make a large batch and pop your finished seasoning blend into an airtight container (glass jars work beautifully!). Tuck it away in a cool, dry spot in your pantry. Keep it away from heat sources like your stove and out of direct sunlight to preserve those essential oils that give your spices their punch. Stored this way, your homemade blend will stay fresh and flavorful for up to a year.
Troubleshooting
Excessive clumping: Preventable by using dry measuring spoons to avoid adding moisture.
Long-Term Storage Issues: Consider adding ¼ to ½ teaspoon of cornstarch (especially storing long-term) to the mix. Benefits of cornstarch include prevention of clumping, increased adherence to protein/veggies, and helps to thicken marinades when the mixture is added to a liquid.
FAQs
Q: Is it spicy?
A: Mild to medium. The chili powder adds warmth rather than heat. For extra spice, add cayenne or crushed red pepper flakes.
Q: What if I don’t have Mexican oregano?
A: Regular oregano works fine, but Mexican oregano adds a citrusy, earthy note that complements Latin-inspired dishes. Also, it is cheaper when you buy it from the Mexican/Latin food aisle in the grocery store compared to the "regular" version in the baking/spice aisle.
Q: How much should I use per pound of meat?
A: Start with 1 tablespoon per pound, then adjust to taste. For marinades, mix with oil and acid (like lime juice or vinegar).
Q: Can I use this as a dry rub?
A: Yes – it’s balanced enough to use directly on meat or tofu before grilling, roasting, or air frying.
Q: Can I make it salt-free?
A: Definitely. Omit the kosher salt and add it separately to taste when cooking.
Q: Does it work with frozen ingredients?
A: Yes – this blend seasons frozen chicken, veggies, or fish beautifully. Just thaw and pat dry before applying.
Nutrition Facts
I'm a paragraph. Click here to add your own text and edit me. It's easy.
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
Need to look something up?
Spicy
The burning sensation caused by capsaicin and related compounds in chili peppers that activate heat and pain receptors (TRPV1) rather than taste buds. This chemical irritant creates the perception of heat and burning without actually causing tissue damage. Spiciness is measured on the Scoville scale in Scoville Heat Units (SHU), ranging from 0 (bell peppers) to over 3 million (pure capsaicin).
Aromatics
Spices, herbs, and vegetables that are used to form the flavor base and add complexity to many dishes. The aromatics are typically cooked in a fat (oil, butter, lard) at the beginning of the cooking process to release flavors and aromas which carry to the entire dish. Many cuisines have typical combinations such as mirepoix used in French cooking.
If this recipe is just so good that you have to share
...please use one of the links!