It might seem easy to spend .50 cents at the store to buy a package of taco seasoning or $1 for chili mix. However, if you look on the back and read the ingredients, there are preservatives that you can’t pronounce. A few years ago when we tried Whole 30 the first time, I started making my own spice mixes. And, truthfully, we have found that we like the homemade mixes better than the store bought spices. With a few base spices, you can make several mixes. Below are the recipes for taco seasoning and fajita seasoning. In comparison, you will find little difference between them, but, they do provide distinctly different tastes. Once finished, I store these in my one of my favorite and most used Tupperware containers and they last more than 4 months. We use this seasoning pretty regularly in the house, so, these mixes don’t have time to sit and get old in the cabinet. These mixes are whole 30 compliant and also gluten free and I am guessing would also be paleo.
1 T onion powder, 1 T chili powder, 2 t dried oregano, 2 t garlic powder, 2 t cumin, 1 t smoked or regular paprika, 1 t salt, 1 t pepper
1/4 c chili powder, 2 T cumin, 1 T salt, 4 t black pepper, 3 t dried oregano, 2 t paprika, 1 t garlic powder, 1 t onion powder, 1 t parsley flakes
Directions: For each, you mix the seasonings together and store in a container. My container is a Tupperware modular spice shaker. These are airtight and have lids that you can pour from, shake or spoon measure from. 2 Tablespoons of either of these mixtures will serve the same as 1 packet of store bought seasoning. I have been known to use this when broiling veggies, on beef, chicken, salmon and even eggs. I love it.