Make your own taco seasoning – how to mix it at home

Taco seasoning is the one thing that turns mince, chicken or a plant-based base into a taco filling. Shop shelves are full of ready-made sachets, but the mix takes a couple of minutes at home from spices you probably already have in the cupboard – and you decide how much salt and heat goes in.

What taco seasoning is made of

The backbone is simple: paprika brings colour and a mild sweetness, ground cumin gives that typically warm, slightly smoky taco flavour, oregano adds a herby note, and garlic and onion powder build the base. Chilli controls the heat and salt ties everything together. Everything else – cinnamon, cocoa, smoked paprika, ground coriander seed – is a matter of taste.

The basic recipe: about 200 ml of seasoning

Measure into a dry bowl 4 tbsp mild paprika, 3 tbsp ground cumin, 2 tbsp dried oregano, 1 tbsp garlic powder, 1 tbsp onion powder, 1–2 tsp chilli powder and 2 tsp salt. Stir until even and pour into a clean, dry glass jar. Use roughly 2–3 tablespoons per 500 grams of mince, chicken, tofu or beans.

Adjust heat and salt to your own taste

This is the real advantage of mixing your own. With children at the table, leave the chilli out entirely and serve a hot sauce separately. For more punch, add chilli gradually or swap part of the paprika for smoked paprika. Ready-made blends are often fairly salty, so measure the salt yourself and take into account whether you will season the filling again while it cooks.

How to get more out of the spices

Dry spices open up properly in heat. Fry the onion and the meat first, scatter the seasoning into the pan and let it toast for about half a minute before you add crushed tomatoes or liquid. The difference compared with sprinkling it in at the end is obvious. If you use whole cumin seeds, toast them in a dry pan and grind them only after that.

Storage: dry, dark and tightly sealed

Pour the mix into an airtight jar and keep it in a cupboard, not next to the hob or on a windowsill. Light, heat and moisture take away both colour and aroma. Do not shake the jar straight over a steaming pan – moisture makes the spices clump. The flavour is at its best for the first few months; after that the mix is still usable, just milder.

Not only for tacos

The same blend works in chili con carne, in a mince sauce for a bake, in a quesadilla filling, on roasted vegetables and in a flavoured butter. Stir a spoonful into sour cream or yoghurt for a quick dip. A taco night works without a shop-bought sachet too: Chicken Strips in Creamy Taco Sauce with Peppers and Rice is a good base where the seasoning can be swapped for your own mix.