Skip the packet and mix up your own homemade taco seasoning in minutes! This easy DIY blend is full of bold, smoky flavor with no fillers, preservatives or excess salt—just real spices you can tweak to taste. Perfect for taco night, veggies, dips and more!
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DIY Taco Seasoning: Why You’ll Love It
I started making my own seasoning blends years ago, and honestly? I haven’t looked back. It’s one of those simple pantry swaps that makes a big difference—way more flavor, way less salt and none of the mystery ingredients you’ll find in a packet. Plus, I can tweak this taco seasoning mix to taste depending on what we’re making (mild for the kids, spicier for me and my husband!).
And the best part? When a taco craving hits and you don’t have a packet in the pantry, this DIY taco seasoning comes to the rescue. Once you mix up your own, I promise you’ll never go back. Here’s why:
- Better flavor, no fillers. Just real spices, blended how you like them. No anti-caking agents, preservatives or excess sodium.
- Customizable heat. Go mild, medium or bring on the fire. You’re in control!
- Budget-friendly and easy to batch. Make a little or a lot—it stores beautifully and costs way less than store-bought packets.
- Great on everything from ground meat to black beans and fajita veggies.
- Chili powder: Fun fact, the chili powder you and I are most familiar with is actually a blend of spices, not just pure chili, which means it adds that signature taco flavor without too much heat, making it great for family-friendly meals.
- Ground cumin: Warm and earthy, ground cumin is one of my favorite spices. I use it in almost all my homemade spice blends, and it brings that classic Tex-Mex flavor we all love. (It’s also the secret to the cumin-lime crema in my So Cal Fish Tacos—if you have my cookbook, you know what I’m talking about!)
- Dried oregano: Mexican oregano is ideal if you can find it—it has a slightly citrusy, more robust flavor with hints of licorice. But regular dried oregano (the kind you probably already have) works just fine, too.
- Garlic powder + onion powder: Add depth and savoriness without overpowering the mix. I use garlic and onion powders that don’t contain added salt so I can better control the final flavor.
- Paprika: I usually go with sweet paprika, which adds a mild, peppery warmth and a nice red hue. If you like more of a smoky flavor, swap in smoked paprika.
- Pepper: A touch of ground black pepper ties all the spices together.
See the recipe card for full information on ingredients and quantities.
Kelly’s Note: This is a salt-free recipe so you can control the flavor of the dish, but I’ve listed salt in the recipe card as an optional ingredient, if desired!
Making your own taco seasoning blend couldn’t be easier. Just measure, mix and you’re done! Keep in mind, the flavor is only as good as the spices you start with. If yours have been hiding in the back of the cupboard since last Cinco de Mayo, it might be time for a refresh.
- Add your chili powder, cumin, garlic powder, oregano, onion powder, paprika, salt (if using) and pepper to a small bowl or spice jar. Mix it all together (or pop the lid on and shake it up).
- Use immediately or store for future taco nights (or any night!).
How Much Should I Use?
This recipe makes about 2 tablespoons, which is the perfect swap for 1 packet of store-bought taco seasoning. It’s just the right amount to season:
- 1 pound of ground beef, turkey, chicken or crumbled tofu
- About 3 cups of cooked beans or roasted veggies
- A batch of taco soup, 7-layer dip or loaded totchos
Need more? Just double, triple or quadruple the recipe!
How to Use It
Brown your meat first, then sprinkle in the taco seasoning along with about ¼ cup of water. Let it simmer for a few minutes so the flavors can fully bloom. You can also:
- Mix it into sour cream or Greek yogurt for a zippy taco dip
- Stir it into refried beans
- Sprinkle it over sheet pan nachos or roasted potatoes
- Use it to season grilled chicken or shrimp
- Try it in one of our family favorites like Taco Salad Cups or Cheesy Taco Pasta
Variations to Try
This base recipe is super flexible. Try one of these easy tweaks to customize your taco seasoning mix:
- Make it spicy. Add ¼ to ½ teaspoon of cayenne pepper or crushed red pepper flakes to give the blend a kick. Start small—you can always add more later!
- Add a little cornstarch. Stir in 1 teaspoon of cornstarch to help thicken the sauce as the taco filling simmers. This is especially handy for ground meat.
- Try a mole-inspired twist. Add ½ teaspoon unsweetened cocoa powder, ¼ teaspoon brown sugar, and a pinch of cinnamon. It’s especially good in taco chili or taco soup!
How to Store Homemade Seasoning
Store your DIY taco seasoning in a small spice jar or any container with a tight-fitting lid. Keep it in a cool, dry, dark place like your pantry, and it’ll stay fresh for up to 6 months. Spices don’t really go bad in the same way as perishable foods do, but they do lose their flavor and potency over time. Give it a sniff—if the aroma has faded, it’s time to make a fresh batch.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Homemade spice blends like this one make weeknight dinners faster and way more flavorful—and this homemade taco mix is a forever favorite at our house. Let me know if you give it a try—I’d love to hear what you make!
Ingredients
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon kosher salt (optional)
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, stir together the chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt (optional) and pepper.
- Use immediately or store in an air-tight container for up to 6 months.
Kelly’s Notes
- This recipe makes about 2 tablespoons, which is the perfect swap for 1 packet of store-bought taco seasoning.
- Spices don’t really go bad in the same way as perishable foods do, but they do lose their flavor and potency over time. Give it a sniff—if the aroma has faded, it’s time to make a fresh batch.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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This was great!! Made a double batch and keeping it on hand at all times now. Thnx!
So glad you enjoyed the recipe, Ariel!