Homemade Taco Seasoning

Name: Homemade Taco Seasoning
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Mexican
Ingredients: 3 tbsp chili powder; 2.5 tsp ground chili pepper; 2.5 tsp dried oregano; 2 tbsp ground cumin; 2 tbsp paprika powder; 2.5 tsp garlic powder; 1 tbsp salt; 2 tsp black pepper; 0.25 tsp ground anise

5 min

2 portions

taco mexican quick

Plan this

Skip the packet — this mix takes two minutes and tastes way better. Make a big batch and keep it in a jar for every taco Friday.

Instructions

1
Mix all the ingredients together in a bowl until evenly combined.
2
Pour the spice mix into a clean jar with a tight-fitting lid and store until needed.

Per average serving

463

Calories

kcal

21.8

Protein

83.5

Carbs

Fat

42g

Fiber

8.8g

Sugar

6359mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

463

Calories

kcal

21.8

Protein

83.5

Carbs

Fat

42g

Fiber

8.8g

Sugar

6359mg

Sodium

Tips from the kitchen

Whisk the spices in a wide bowl, not a deep one. The paprika and chili powder clump and you want to break those lumps up before they hide in the corners.
Crush the dried oregano between your fingers as you add it. It releases more of itself that way and won't sit in dry flakes through the mix.
That quarter teaspoon of anise is doing quiet work. Measure it carefully, since any more and it takes over the whole jar.
Make sure the jar is bone dry before you pour it in. Any moisture and the salt and garlic powder start to cake together.
Give the jar a shake before each use. The heavier paprika settles to the bottom over a week or two.

Ways to vary it

If you like more heat, bump the ground chili pepper up to a tablespoon. The base mix has a mild kick, so this just nudges it hotter.
A teaspoon of brown sugar stirred in is a nice option if you cook for kids. It softens the edge without changing the character.
For a smokier jar, swap half the paprika for smoked paprika. Optional, but it plays well with grilled meat.

Storage & leftovers

Keep it in a sealed jar in a cool, dark cupboard and it stays good for about six months. No need to refrigerate or freeze, since there's no moisture in it. Just keep the lid tight so it doesn't dry out the rest of your spice shelf or pull in humidity.

What to serve with it

Rub a couple of tablespoons into a pound of browned beef or chicken with a splash of water, then pile it into warm tortillas with lime, cilantro, and a spoonful of sour cream.

By Untrained ChefPublished 18 April 2026 · Updated 11 July 2026