Homemade Taco Seasoning
Skip the packet. This homemade taco seasoning recipe is made with 8 pantry spices, ready in 5 minutes, and tastes so much better.
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Homemade taco seasoning is one of those pantry staples that takes about five minutes to pull together and makes you wonder why you ever bought the little packet in the first place. As the co-founder of Spiceology, I’ve spent years developing spice blends for Williams-Sonoma, celebrity chefs, and high-profile brands, and I can tell you with confidence: the formula really does matter. This one is balanced, bold, and endlessly customizable.
Store-bought packets get the job done in a pinch, but they come loaded with extra salt, anti-caking agents, and fillers you can’t quite pronounce. When you make your own, you control the heat, the sodium, and the quality of every ingredient that goes into it. If you love this blend as much as we do, try it in Cheesy Skillet Chicken Chilaquiles, stir it into Homemade Hamburger Helper, or use it to build a big pot of Turkey Chili.
In This Post
Why this Works
Eight spices, zero mystery ingredients. Each one plays a specific role: chili powder lays down the base, cumin adds that signature earthy warmth, smoked paprika brings color and a hint of smokiness, and the garlic and onion round everything out into something that tastes cohesive and layered rather than flat. The ratio here was developed to mimic the full flavor of a taco seasoning packet without leaning on fillers or excessive salt to get there.
Choosing smoked paprika over regular paprika is a small but meaningful upgrade. That light smokiness echoes the way taco meat would taste if it had been cooked over a flame, which makes the whole dish feel a little more alive. You can always dial back the red pepper flakes for a milder blend or swap in a pinch of cayenne if you want more direct heat.
Heather’s Recipe Notes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Use granulated garlic and onion if you have them. Granules have a coarser, less talc-like texture than powder and tend to blend more evenly into a dry spice mix without clumping.
- Mexican oregano is worth seeking out. It has a more earthy, citrusy flavor than Mediterranean oregano, which tends to be more floral. Either will work, but Mexican oregano is the more authentic choice here.
- Make it salt-free if needed. Simply omit the kosher salt entirely and season your meat separately. This is great if you’re watching sodium or cooking for people with dietary restrictions.
- To get saucy taco meat, add cornstarch. Stir 2 teaspoons of cornstarch into the seasoning before adding it to browned meat, then add 1/2 cup of water and simmer until thick and coated.
- Double or triple the batch. This recipe scales up beautifully. Make a big jar and store it in your spice cabinet so Taco Tuesday is always just a scoop away.
Ingredients in Homemade Taco Seasoning
- Chili Powder – what is the difference between regular chili powder and New Mexico chile Powder? Regular chili powder is a blend of different types of red chiles and spices while New Mexico Chile Powder is only ground New Mexico chile peppers.
- Garlic Granules or Garlic Powder – for this recipe, whichever you have on hand will work. I personally like granules better than powder for the texture and less talc-like consistency.
- Ground Cumin – is one of my favorite single spices for it’s incredible aroma.
- Onion Granules or Onion Powder – the same as above with garlic, use what you have but granules is my favorite.
- Mexican Oregano – the difference between Mexican oregano and Mediterranean oregano is 1) geography, but 2) the flavor profiles of both are quite different. Mexican oregano is more earthy while Mediterranean is more floral.
- Smoked Paprika – adds color with a little smoke hint that gives this taco seasoning a boost of flavor. You can substitute Hungarian paprika, sweet paprika, or Regular paprika if you choose.
- Red Pepper Flakes / Chili Flakes – if you’re not a fan of chili flakes, you can substitute 1/4 teaspoon of cayenne pepper or omit entirely if you’d rather not have any kick.
- Kosher Salt & Black Pepper – the staple duo that really belongs in almost every kind of savory cooking. Kosher salt is less dense than table salt, so if you only have table salt on hand, half the quantity in the recipe and taste to adjust to your liking.
Recipe Variations & Add-Ins
- No smoked paprika? Regular sweet paprika or Hungarian paprika both work. You lose the smoky note but the blend is still great.
- Swap chili powder types. New Mexico chili powder is a pure single-chile powder with a clean, mild heat. Standard chili powder is a blend with built-in spices. Both work, but New Mexico gives you more control over the final flavor.
- Make it salt-free. Omit the kosher salt completely. Season your meat to taste after adding the spice blend.
- Add chipotle powder. Replace half the chili powder with chipotle powder for a smokier, spicier variation that’s excellent on grilled chicken or shrimp tacos.
- Low heat version. Skip the red pepper flakes entirely and reduce the cumin slightly for a gentler, more kid-friendly blend.
How to Make the Best Taco Seasoning
Add all spices to a small bowl and stir to combine. Store at room temperature, in a dry dark place, in an airtight container like spice jars, mason jars, or deli containers.
How to Store & Make-Ahead Tips
- Store in an airtight glass jar or spice container in a cool, dark spot away from heat sources like the stove. Pantry or cabinet shelves are ideal.
- This blend will stay fresh and flavorful for up to 12 months, though the spices are most potent in the first 6 months.
- Label your jar with the date you made it so you always know how fresh your blend is.
- Give the jar a shake or a quick stir before each use, as the spices can settle and separate over time.
- For best results, start with fresh spices. If your cumin or chili powder has been sitting in the back of the cabinet for two years, it is time to replace them before making a batch.
Frequently Asked Questions
Use 2 1/2 tablespoons of this homemade blend to replace one standard store-bought taco seasoning packet.
After browning your meat, add 2 teaspoons of cornstarch along with 2 1/2 tablespoons of the seasoning, stir well to coat, then pour in 1/2 cup of water. Simmer over medium heat until the liquid reduces and coats the meat.
Absolutely. It is great on ground turkey, chicken thighs, shrimp, roasted vegetables, and even stirred into sour cream or cream cheese for a quick dip. It also works in soups, chilis, and rice dishes.
Stored in an airtight container away from heat and light, this blend will last up to 12 months. For the most potent flavor, use it within 6 months.
Yes, all of the individual spices in this recipe are naturally gluten-free. Just be sure that the spice brands you use are not processed in a facility that handles wheat if you have a serious sensitivity.
Yes, and it is highly recommended. Double, triple, or quadruple the recipe and keep it in a mason jar or labeled spice jar. Having a pre-made batch on hand makes weeknight dinners like tacos, chili, and skillet meals much faster to pull together.
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Homemade Taco Seasoning Recipe
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Ingredients
- 3 tbsp chili powder, New Mexico or regular
- 2 tbsp ground cumin
- 2 tbsp garlic powder, or granulated garlic
- 1 ½ tbsp onion powder, or granulated onion
- 2 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp dried oregano
- ½ tsp black pepper, freshly ground
- ½ tsp crushed red pepper flakes, or a pinch of cayenne
Instructions
- In a small bowl, whisk together chili powder, ground cumin, garlic powder, onion, smoked paprika, salt, oregano, black pepper, and crushed red pepper flakes (if using).
- Store in an airtight container in a cool dark place for up to 12 months.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
If I know one thing, it’s how to make spice blends. As the founder of Spiceology.com I guess I better! ◡̈