I try to steer away from packaged foods as much as possible and in recent years have taken to reading labels more carefully.
I now aim for more healthier food and less preservatives, fewer mystery ingredients, fewer chemicals, and just less of what I don’t want or don’t know what it is.
Some taco seasoning packets may contain wheat, sugar, more salt than you want or ingredients that are vague – like “natural ingredients.” If you have food sensitivities or allergies, making your own seasoning mix is the way to go.
This led me to making my own taco seasoning. Not only do I know what goes into it, but I can adjust the taste to my liking. (Or my family’s tastes.) In addition, if I run out – I can make more on the spot, as these seasonings are pantry staples for me.
Please play with seasonings and find a balance that works for you. You’ll find many other taco seasoning recipes include garlic and/or onion powder. I have left these out intentionally, as I would prefer to use real garlic and onion in a recipe to add those flavors. (For example, in my Zucchini and Black Bean Tacos, the Taco Seasoning is for the zucchini, but onion and garlic are added to the black beans.)
Use this taco seasoning on:
- Ground Beef or Ground Turkey
- Other vegetable protein crumbles (or chopped up veggie burgers)
- or these Grilled Zucchini & Black Bean Tacos
- The paprika and cayenne provide the heat in this seasoning. Adjust amounts of these spices based on your desired level.
- You could also add other dried chili powders instead of the cayenne for a different flavor.
- This will make about 1.5 ounces – more than enough to fill a standard spice bottle. The one and half ounces lasts me a while. I just shake or spoon on as much as I want.
Tools needed for this recipe:
- A bowl (at least the size of a cereal bowl)
- A funnel if you have one
- A jar or container that seals for long-term storage
- A spoon
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