Homemade Fajita Seasoning

Once upon a time, Pat and I made chicken fajita tacos by opening a bag of pre-made frozen fajita chicken. True story! We’d thaw them in a skillet and fill our soft taco shells with the chicken, shredded lettuce and cheese.

Thasss it. I know… that was WAY before this little blog of mine took over our lives.

Homemade Fajita Seasoning 2 l www.SimplyScratch.com

Now I make my own fajita seasoning. Grill the chicken… and we top it with grilled sweet bell peppers, romaine lettuce, pickled jalapeno peppers, diced red onions, pepper jack cheese and Frank’s. {because we put that ish on urvvvveryting}

We’ve come a long way since boxed chicken, cheese and iceberg and I’m happy to share with you all the recipe for the easiest homemade fajita taco seasoning… from scratch of course.


Now we all have cabinets or drawers full of spices and making your own seasonings is a great way to use those up before they expire.

corn starch

In a small bowl or my personal fave a mason jar add the corn starch. This will help the seasoning adhere to the chicken… or at least that what I think it’s meant for.

chili powder

Now just add in the chili powder…

kosher salt

Kosher salt…





cayenne and cumin

Lastly add in the cayenne pepper for some kick and the cumin.

Homemade Fajita Seasoning l www.SimplyScratch.com

Stir it all up and it’s good to go! I toss my chicken in a couple packets of liquid bouillon and then a couple tablespoons of the fajita seasoning before I grill.

Seriously it’s crazy good and just as easy!

Homemade Fajita Seasoning 2 l www.SimplyScratch.com


Homemade Fajita Seasoning

Save your money and never buy store-bought fajita seasoning again!

Yield: Enough for Two Recipes

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes


2 tablespoons Corn Starch

4 teaspoons Chili Powder

2 teaspoon Kosher Salt

2 teaspoons Paprika

1 teaspoon Sugar

1 teaspoon Onion Powder

3/4 teaspoon Cumin

1/2 teaspoon Garlic Powder

1/2 teaspoon Cayenne Pepper

2 packets Liquid Bouillon

1 to 1-1/4 pounds Chicken {any cuts)


Combine the dry ingredients in a container with a tight fitting lid, shake until combined.

Drizzle two packets of liquid bouillon over top of chicken and toss to coat. Sprinkle with two tablespoons of fajita seasoning and toss until evenly coated.

Grill until chicken is fully cooked.

You can also use a few tablespoons of this seasoning blend in replace of a store bought packets. Sprinkle over top of cooked chicken in a skillet, pour in a half cup of water or so and bring to a simmer. Cook until reduced and thick.

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I’m all about making my own homemade spice mixes, but I need some cute little jars like the one you have pictured! I’ll try your recipe out sometime, sound delish.

Okay, when I read cornstarch in a spice blend I was like….Whoa! What is going on? That is totally a good idea! Who woulda thunk it? Thanks for the idea…gotta make this spice mix now….:)

Isn’t it funny when you look back and think about how you use to cook before you started your blog?!?!?! Dustin and I ate mostly frozen chicken sticks, fish sticks and frozen pizza. It’s probably been years since we have touched any of those because I have to make it from scratch! Love this fajita seasoning and the cornstarch tip is awesome!

If I have powdered chicken bouillon could I just add it to the mix? How much would you recommend? Thanks! Looks like a great recipe.

So I’m really curious and have yet to find the answer. I have cayenne -powder-, is that the same at the pepper or totally different?

Just tried this on shrimp & pepper fajitas (minus the cayenne, sadly, as my kids abhor all things spicy) and the flavor was spot on! Only thing was, I think there was a tad too much cornstarch. That may simply be a product of using shrimp vs chicken, though. Next time I’ll just reduce the amount of cornstarch. Thanks!

When I put cornstarch in my DIY seasoning,I use it to help thicken up the juices. Instead of “coating” the meat,I throw some seasoning in a pan,add water then throw the meat in to cook then whatever veggies. That way,you have seasoned meat w/some seasoned gravy/juice so the other food like onions,bell peppers,etc. gets coated with the seasoning too. Hope that made sense.

I know this was posted quite a while ago, but just wanted to thank you. This is an awesome blend to have on hand. Worked SO well! We added red pepper flakes because we like the heat.

Hi Laurie, nice looking recipe. I just had a question about the “2 packets Liquid Bouillon”. There are a variety of different packets and concentrations available so just wanted to know which ones you recommend?

Hi Brian! I use a natural one my major supermarket has. But Knorr I think would work. Sometimes I just mix the seasoning with 1/4 cup of olive oil and the juice from 1/2 a lime.