Fajita Seasoning Recipe
User Reviews
0.0
0 reviews
Unrated
Fajita Seasoning Recipe
Report
This simple recipe uses pantry staples to create a delicious, customizable blend that's bursting with flavor and customized for you. Impress your family and friends with delicious homemade fajitas.
Share:
Ingredients
- 1 teaspoon cornstarch
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon white sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Combine all ingredients in a small bowl.
- Pour the spice mix into an airtight container and store it in a cool, dark place for up to 6 months.
Notes
- Cayenne pepper is the primary source of heat in fajita seasoning. For a milder blend, reduce the amount or omit it entirely.
- Using smoked paprika gives the spice mix a deeper flavor than regular paprika.
- Use fresh spices. Dried herbs have the highest potency when less than one year old.
- This mixture is excellent with beef, chicken, or shrimp fajitas.
Nutrition Information
Show Details
Calories
51kcal
(3%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.5g
Sodium
655mg
(27%)
Potassium
217mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2303IU
(46%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 655mg | 27% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2303IU | 46% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
