Homemade Chicken Taco Seasoning
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.
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.
Notes
Use about 1-2 tablespoons of the seasoning per one pound of meat.
It is best to use it within 3 months, as the spices loose the potency overtime.
Store homemade seasoning in a dark, cool place.
You can add more salt if needed or cayenne pepper if you want it to be spicier.
Nutrition
Calories: 15kcalCarbohydrates: 4gSodium: 360mg
Tried this recipe?Let us know how it was!