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Homemade Taco Seasoning with a Zesty Twist

There’s something deeply satisfying about creating your own spice blends. It’s like composing a song—each note carefully chosen, every layer adding depth, until suddenly, you have a melody that lingers long after the last bite.

Ingredients

Method

Turn cooking mode on

1.

In a small bowl, mix all the spices together until well combined.

2.

Store in an airtight container in a cool, dry place.

3.

Use 2 tablespoons per pound of meat, adding up to 1 cup of water as needed for a saucier consistency.

Large Batch Taco Seasoning (12x Recipe)

1.

Mix 4 tablespoons lime salt, 6 tablespoons ground cumin, 2 tablespoons garlic powder, 2 tablespoons black pepper, 2 tablespoons paprika, 2 tablespoons onion powder, 1 tablespoon chili powder, 1 tablespoon dried oregano, 1 tablespoon ground ginger, and 1 tablespoon cayenne pepper (adjust to taste for desired heat).

1 tsp Lime salt

1 1/2 tsp Ground cumin

1/2 tsp Garlic powder

1/2 tsp Black pepper

1/2 tsp Paprika

1/2 tsp Onion powder

1/4 tsp Chili powder

1/4 tsp Dried oregano

1/4 tsp Ground ginger

1/4 tsp Cayenne pepper

2.

This makes a big batch that you can store in an airtight container and use whenever needed.

For

12

M

I

1

tsp

Lime salt (see post for link to my favorite)

1 1/2

tsp

Ground cumin

1/2

tsp

Garlic powder

1/2

tsp

Black pepper

1/2

tsp

Paprika

1/2

tsp

Onion powder

1/4

tsp

Chili powder

1/4

tsp

Dried oregano

1/4

tsp

Ground ginger

1/4

tsp

Cayenne pepper, 1/8 tsp for less heat, adjust for spice preference

Large Batch Taco Seasoning (12x Recipe)

4

tbsp

Lime salt

6

tbsp

Ground cumin

2

tbsp

Garlic powder

2

tbsp

Black pepper

2

tbsp

Paprika

2

tbsp

Onion powder

1

tbsp

Chili powder

1

tbsp

Dried oregano

1

tbsp

Ground ginger

1

tbsp

Cayenne pepper, adjust to taste for desired heat

Notes

Store in an airtight container in a cool, dry place. Use 2 tablespoons per pound of meat, adding up to 1 cup of water as needed for a saucier consistency. This makes a big batch that you can store in an airtight container and use whenever needed.

Your private notes

Only visible to you

Next

Made it?

Comments

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homepage-image

Homemade Taco Seasoning with a Zesty Twist

There’s something deeply satisfying about creating your own spice blends. It’s like composing a song—each note carefully chosen, every layer adding depth, until suddenly, you have a melody that lingers long after the last bite.

Ingredients

Method

Turn cooking mode on

1.

In a small bowl, mix all the spices together until well combined.

2.

Store in an airtight container in a cool, dry place.

3.

Use 2 tablespoons per pound of meat, adding up to 1 cup of water as needed for a saucier consistency.

Large Batch Taco Seasoning (12x Recipe)

1.

Mix 4 tablespoons lime salt, 6 tablespoons ground cumin, 2 tablespoons garlic powder, 2 tablespoons black pepper, 2 tablespoons paprika, 2 tablespoons onion powder, 1 tablespoon chili powder, 1 tablespoon dried oregano, 1 tablespoon ground ginger, and 1 tablespoon cayenne pepper (adjust to taste for desired heat).

1 tsp Lime salt

1 1/2 tsp Ground cumin

1/2 tsp Garlic powder

1/2 tsp Black pepper

1/2 tsp Paprika

1/2 tsp Onion powder

1/4 tsp Chili powder

1/4 tsp Dried oregano

1/4 tsp Ground ginger

1/4 tsp Cayenne pepper

2.

This makes a big batch that you can store in an airtight container and use whenever needed.

For

12

M

I

1

tsp

Lime salt (see post for link to my favorite)

1 1/2

tsp

Ground cumin

1/2

tsp

Garlic powder

1/2

tsp

Black pepper

1/2

tsp

Paprika

1/2

tsp

Onion powder

1/4

tsp

Chili powder

1/4

tsp

Dried oregano

1/4

tsp

Ground ginger

1/4

tsp

Cayenne pepper, 1/8 tsp for less heat, adjust for spice preference

Large Batch Taco Seasoning (12x Recipe)

4

tbsp

Lime salt

6

tbsp

Ground cumin

2

tbsp

Garlic powder

2

tbsp

Black pepper

2

tbsp

Paprika

2

tbsp

Onion powder

1

tbsp

Chili powder

1

tbsp

Dried oregano

1

tbsp

Ground ginger

1

tbsp

Cayenne pepper, adjust to taste for desired heat

Notes

Store in an airtight container in a cool, dry place. Use 2 tablespoons per pound of meat, adding up to 1 cup of water as needed for a saucier consistency. This makes a big batch that you can store in an airtight container and use whenever needed.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel