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My homemade taco seasoning is made with common pantry staples that you likely already have in your spice cabinet. And unlike store-bought packets, my recipe is made without gluten or cornstarch. This easy homemade taco mix comes together in a flash and is easy to double or triple for meal prepping.
Making your own taco seasoning is so easy and adaptable! Don’t like spice? Make sure you use a mild chili powder and leave out the chipotle powder.
Love spice and think food should burn a little (:fist bump:)? Add a bit of cayenne to the mix and rock on with your bad self.
Reader Review
“I’ve been using your taco seasoning mix for many years! I love that I know what I’m putting into it, that I can adjust it to the flavor profile I want, and that I don’t have to spend money on a little packet in the grocery store!
Paulette
Thank you for so many solutions to everyday cooking questions.”
Our favorite way to use this homemade seasoning is in our fajita chicken casserole with rice and Instant Pot chicken tacos.
Many store-bought envelopes of taco seasoning contain cornstarch or other thickeners to help the seasoning adhere to the meat and veggies. Instead, my recipe uses arrowroot starch as a thickener.
This homemade seasoning will keep in an airtight container for up to six months. I like to store it in a mason jar with a secure lid.
Sarah’s Cheat Codes
- Chili powder’s flavor and intensity can mean very different things throughout the world. In some countries, chili powder is what we would call cayenne pepper (which is very hot!) in the States. I used a mild chili powder in this recipe.
- While I don’t usually add any water with the seasoning while cooking meat, my husband is a fan of using a bit of liquid. Add 2 tbsp of liquid per pound of meat when you add the seasoning.
Homemade Taco Seasoning Without Gluten
Equipment
Ingredients
- 3 tbsp mild chili powder {see note below about labeling}
- 1 tbsp chipotle powder
- 1 tbsp arrowroot powder {optional}{or cornstarch}
- 2 tbsp cumin
- 1 tsp sea salt
- 2 tsp dried oregano
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp dried onion
- 1 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp coriander {optional}
Instructions
- Combine all ingredients in a jar fitted with a lid and shake to combine.3 tbsp mild chili powder, 1 tbsp chipotle powder, 1 tbsp arrowroot powder, 2 tbsp cumin, 1 tsp sea salt, 2 tsp dried oregano, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp dried onion, 1 tsp ground black pepper, 1/2 tsp red pepper flakes, 1/2 tsp coriander
- Use 1 tbsp of seasoning per 1 pound of meat or veggies.
- Optional: add 2 tbsp – 1/4 cup of water or broth per pound of meat.
Notes
- Chili powder flavor and intensity can mean very different things throughout the world. In some countries, chili powder is what we would call cayenne pepper (which is very hot!) in the states. I used mild chili powder in this recipe.
- Will last in an air-tight container for 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been using your taco seasoning mix for many years! I love that I know what I’m putting into it, that I can adjust it to the flavor profile I want, and that I don’t have to spend money on a little packet in the grocery store!
Thank you for so many solutions to everyday cooking questions.
I’m honored to have been a part of your kitchen for that long, Paulette!
This is my go to recipe for taco seasoning and I’m constantly refilling our jar.
This is mainly because my husband – genius or monster, not quite sure which – will HEAP it onto our meat of choice while cooking. One tablespoon? Only for the faint of heart. Two tablespoons. Minimum. Although, it might be a case of man hearing where I said, “three teaspoons” and he heard, “three” and “spoons” and filled in the middle with table. Now he goes “easy” on me with the two.
Either way, hands down a delightful seasoning mix. Highly recommend!
I’m laughing because this is 100% something that would happen in the Cook household. 🙂
So glad you like the seasoning!
This is just the right level of spice and so much less salty than a packet mix and so easy to make a big batch to keep in the cupboard.
I’m so glad you enjoyed it, Heather! And once you make your own, you can REALLY taste the salt in the packaged stuff. It’s way too much!
I make a very large batch of this every few months, it has become a staple in my pantry. I don’t use the arrowroot powder and haven’t noticed any problems with not having it.
Emma and I are planning to keep taco meat on had at all times. I considered looking on your site for a recipe, but went the lazy route and bought some pre-made stuff today (I also didn’t want a ton of half used spices that I’d need to re-home in a few months). But now that I see this post… I’ll be ordering all the spices next round of groceries.
Thanks!
I bet Thrive has a great version too if you’re placing an order soon. Might save you from hauling multiple kinds of spices back and forth across the country! 🙂
“Make tacos. Doy.” hahahahaha! laughing. This looks really great!
On a 1 to 10 scale, about how spicy would you say this baseline recipe is?
Thanks, M
My tastebuds have burned off over the years so I’m a terrible judge of “normal people” level of spicy. I use a very small amount when making tacos that the boys will be eating. And then I add hot sauce to mine. 🙂
Thank you for this recipe! We are avoiding extra grocery store trips and I didn’t have enough seasoning to finish making dinner. Sustainable Cooks to the rescue! I will continue making this in the future!
Update: If you survived college by eating Taco Bell but the only location nearby is a 30 minute drive, add some of this seasoning to your egg, cheese, tortilla breakfast quesadilla and relive the glory days, only better and more delicious.
Ha!!!!