Marry Homemade taco seasoning. You’ve seen it. Maybe even pinned it. But this one — based on Pioneer Woman’s — actually tastes good, mixes in 2 minutes, and saves you from yet another overpriced little pouch at Tesco. It’s smoky, spicy, pantry-staple magic. Budget-friendly, no junk. Works on literally everything.
Jump to RecipeIngredients Needed
- 2 tsp chili powder: warm and smoky, the core of taco vibes.
- 1½ tsp ground cumin: nutty, earthy — absolutely necessary.
- ½ tsp paprika: sweet or smoked both work. I use smoked.
- ½ tsp crushed red pepper: for a little heat. Not fiery.
- ½ tsp salt: helps the flavours actually taste like something.
- ¼ tsp garlic powder: tiny but mighty. Adds depth.
- ¼ tsp onion powder: gives that familiar “packet” taste.
- ¼ tsp dried oregano: trust me, it balances everything.
- ¼ tsp black pepper: don’t skip this. You’ll miss it.
How To Make Pioneer Woman Taco Seasoning
Mix Everything Together:
Get a small bowl or, honestly, a coffee mug. Dump all the spices in. Stir with a spoon or fork until it looks blended. Don’t bother whisking unless you’re feeling extra. That’s it. You’re done.
Taste It (Seriously):
Pinch a bit and taste it straight up. It’s gonna be intense. Adjust salt or red pepper if you want more bite or more balance. The beauty is — you can mess with it.
Store It Smart:
Pour it into a small jar with a lid. Or reuse an old spice jar. I’ve shoved mine into an old tea tin once. As long as it’s airtight, you’re golden.
Recipe Tips
- Skip store-bought packets with hidden sugar, starches, and anti-caking agents.
- Double or triple the batch and stash it — saves time on busy nights.
- If you’re watching sodium, reduce salt and add a squeeze of lime when cooking.
- Makes a killer rub for roasted veg, not just tacos. Try it on potatoes.
How to Store & Reheat
- Room Temperature: Store in airtight jar away from light.
- Fridge: Not needed. But cool pantry works best.
- Freezer: Not recommended. Spices lose their punch frozen.
Nutrition Facts (Approx. per 1 tablespoon)
- Calories: 10
- Sodium: ~120mg
- Protein: 0.3g
- Fat: 0.2g
- Carbs: 2g
- Fibre: 0.8g
- Sugar: 0.1g
FAQs
Is this gluten-free?
Yep. Just check your spices are single-ingredient with no fillers.
Can I make this low-sodium?
Absolutely. Just cut back or skip the salt — add it later when cooking.
Can I use fresh garlic instead?
Nope. This is a dry mix. Fresh garlic belongs in the pan, not the jar.
How much equals one packet?
Use 2 tablespoons per 500g of meat — same as most seasoning packets.
Can I make it milder for kids?
Yes. Leave out the red pepper flakes, maybe drop the black pepper too.
Pioneer Woman Taco Seasoning Recipe
Course: DinnerCuisine: Tex-MexDifficulty: Easy6
servings5
minutes10
kcalA smoky, spicy, pantry-staple taco seasoning that tastes better than the packet and costs pennies to make.
Ingredients
2 tsp chili powder
1½ tsp ground cumin
½ tsp paprika
½ tsp crushed red pepper
½ tsp salt
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried oregano
¼ tsp black pepper
Directions
- Add all spices to a bowl or jar.
- Stir until evenly combined.
- Taste and tweak salt or heat.
- Store in an airtight jar for up to 6 months.
- Use 2 tbsp per 500g meat or veg.
- Shake before each use.
- Enjoy on tacos, veg, rice, or anything needing bold flavour.
Notes
- Keep spices fresh — swap old ones out after 6 months.
- To make in bulk: multiply all ingredients by 6.
- Reduce red pepper if making for kids.
- If it clumps, add dry rice grains or silica packet to jar.
