The Best Taco Seasoning
- PREP 5min
- TOTAL 5min
Over the years, we’ve really dialed in this taco seasoning recipe, and now we use it once a week (at least!). The recipe below includes three optional ingredients. This seasoning without them is incredible, but feel welcome to add heat with cayenne, extra umami with mushroom powder, and a thickener with cornstarch. I make this all the time without any of the optional ingredients and love it, so don’t feel like you’re missing out if you don’t include them. They simply make the spice mix a bit more interesting.
You Will Need
2 tablespoons chili powder, try homemade chili powder
4 teaspoons ground cumin
2 teaspoons smoked paprika
4 teaspoons garlic powder
1 teaspoon dried oregano
1 to 3 teaspoons fine sea salt, see tips
½ teaspoon cayenne pepper, optional for heat
2 teaspoons mushroom powder, optional, see tips
2 teaspoons cornstarch, optional
Directions
1Combine the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, cayenne (optional), mushroom powder (optional), and the cornstarch in a small spice jar. Stir or shake until well mixed.
2Store in an airtight jar for up to 6 months, and use 5 teaspoons (or 1 tablespoon plus 2 teaspoons) for 1 pound (450 g) of meat or vegetables.
Adam and Joanne's Tips
- Storing: Store taco seasoning in an airtight jar in a cool, dark place for up to 6 months.
- Dialing in the salt: I use 3 teaspoons in my mix, but that’s because I either use mushroom powder with no salt added or none at all. If you are using store-bought mushroom powder with salt already added, consider reducing the salt to 1 or 2 teaspoons. The full amount of salt makes this highly seasoned, so use your judgment in reducing based on how you plan to use it and taste.
- How to use: For 1 pound (450 g) of meat or veggies, we add 5 teaspoons (1 tablespoon plus 2 teaspoons) of taco seasoning. Cook the meat/veggies and taco seasoning in a skillet, add 2 tablespoons tomato paste and ½ cup of liquid (broth or water). Simmer until done. See our taco meat recipe for more tips.
- Mushroom powder: You may find it in stores, but we make our own (it’s easy). To make it, blend 1 ounce of dried porcini mushrooms until a fine powder, yielding about ¼ cup. You can store leftover mushroom powder in a spice jar for up to 6 months and use it whenever a dish could use a savory boost. For more details, here is our mushroom powder recipe.
- The nutrition facts below are estimates.