This is my real deal homemade chicken taco seasoning made by first toasting and grinding whole coriander seeds, whole cumin seeds, and whole peppercorns. Then, I mix them with smoked paprika, chili powder, garlic powder, onion powder, and salt.
If you don't have whole seeds, you can easily substitute them with store-bought ground spices for a similar result.
When I make homemade seasonings, I use whole-seed spices when possible. Only a few small extra steps make a huge difference in flavor and fresh taste.
The seasoning comes out super aromatic when made with whole-seed spices, especially if you toast them first for a few minutes before grinding.
This taco seasoning mix is mild. Add some cayenne pepper or red pepper flakes to adjust the spice level.
Making your own seasoning is so much better because there is no additional ingredients or preservatives, you are to decide how salty or spicy it is going to be.
This taco seasoning blend is great for making tacos, taco salads, quesadillas, and enchiladas or you can simply use it for preparing your chicken breasts, chicken drumsticks, or chicken quarters.
I like to prepare a double batch and store it in my spice cabinet. Besides the chicken, I have used it for air frying frozen shrimp, ground turkey, and baking salmon fillets.
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The ingredients you will need
You can find the quantity for each ingredient in the recipe card below. This recipe makes about 5 tablespoons of chicken taco seasoning.
- Whole coriander seeds: you can use the same amount of ground coriander instead.
- Whole cumin seeds: you can use the same amount of ground cumin instead.
- Whole peppercorns: I used multicolored, but regular black pepper works well too.
- Smoked paprika: for smoky flavor. You can also use sweet paprika
- Garlic powder: if you like more garlic, add some to your liking.
- Onion powder: make sure to use onion powder, but not granulated or minced dried onion.
- Chili powder: for a mild spicy taste. Most chili powders will have a small amount of salt added.
- Salt: you can add more or less depending on your taste.
How to toast, grind, and then mix the spices
Step 1. In a dry skillet, add coriander seeds, cumin seeds, and peppercorns. Toast them over low-medium heat for about 1-2 minutes, stirring them constantly. As soon as they become aromatic, take them off the heat and let them cool down.
Step 2. In a coffee grinder (you can also use a blender or food processor), add toasted spice seeds and grind them well. No need to grind them too fine, coarsely is good enough.
Step 3. In a small bowl, add measured smoked paprika, garlic powder, onion powder, and chili powder.
Step 4. Mix ground spices with the rest of the ingredients. The seasoning is ready to use, but it is better to wait for a few hours so the flavors meld together.
How to use it
Use about 1 tablespoon of homemade taco seasoning per pound of chicken. I often use it for making baked taco chicken breasts or shredded boneless skinless chicken thighs.
For baked taco chicken breasts: Coat the chicken with a thin layer of olive oil on both sides. Then, rub the chicken with the seasoning mix.
Bake the chicken at 400°F for about 20-25 minutes or until the internal temperature reaches 165°F.
How to store homemade seasoning mix
Store it in a labeled Ziploc bag, mason jar, or airtight container in a cool, dry place. The spices lose potency over time, so it is best to use it within 2-3 months. If you do not plan to use it weekly, I recommend labeling the container or bag with the date.
Nataliia's recipe tips
- Use whole spices if possible for the best robust flavor.
- Do not be afraid to balance the flavor to your liking: sweet - add 1 tablespoon of brown sugar, spicy - add some cayenne pepper, earthy - add some extra cumin.
- Let the blend sit for a few hours or better overnight before using it.
- Label the container with the date and use it within 3 months for the best flavor.
Frequently asked questions
Yes, you can. But whole spice seeds are usually more flavorful and will make the seasoning more aromatic, and richer in taste.
use 1 tablespoon of my own taco seasoning per one pound of chicken. But if you add more salt, you may need to decrease this amount.
To make shredded chicken with taco seasoning, season chicken breasts or thighs with taco seasoning mix and cook it on the stove-top, or in an Instant Pot until fully cooked and tender. Shred the meat and mix with the juices for extra flavor. You can also add additional seasoning at the end if needed.
📖 Recipe
Homemade Chicken Taco Seasoning
Equipment
- 1 coffee grinder or food processor
- 1 small skillet
- 1 airtight container for storage
Ingredients
- ½ tablespoon whole cumin seeds , or the same amount of ground cumin
- ½ tablespoon whole coriander seeds , or the same amount of ground coriander
- 1 teaspoon whole black peppercorns , or the same amount of black pepper
- ½ tablespoon smoked paprika
- ½ tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1½ teaspoons salt adjust to taste
Instructions
- In a small skillet, toast ½ tablespoon whole cumin seeds, ½ tablespoon whole coriander seeds, and 1 teaspoon whole black peppercorns for about 1-2 minutes over low-medium heat, stirring continuously. Once the spices become aromatic, take them off heat and let cool down. Do not burn them.
- In a coffee grinder, add cooled down spice seeds and grind them for about 40 seconds. They do not need to be very finely ground.
- In a small bowl, add ground seeds, ½ tablespoon smoked paprika, ½ tablespoon chili powder , 1 tablespoon garlic powder, 1 tablespoon onion powder , 1½ teaspoons salt. Stir to combine.
- Transfer the taco seasoning into the air tight container or a bag and label it. It is better to let the spices meld for a few hours before using it.
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