Once I realized that almost every seasoning mix has a disproportionate amount of sodium, I realized I needed to start making my own. All this sodium can cause a ton of issues, including high blood pressure, water retention, and dehydration. Not only that, but I wanted to control the quality of seasonings used in my cooking as well, so I set out to build up my spice cabinet and make all my own mixes.
So now, Taco Tuesday isn’t the same without the best homemade taco seasoning you can have! I am going to share my recipe with you – however, I strongly believe that people should adapt recipes to their own preferences, so feel free to change the proportions of seasonings to your liking! For example, when I cook for myself, I use a lot more cayenne pepper than I do when cooking for others, because my preference for spicy is usually higher than most other peoples. Other than that, I tend to do equal proportions of each seasoning, except for oregano, which I use less of.
A few other things that I would like to add before diving in- I find that the more seasoning I use, the less meat I feel like I need on my tacos, and I replace that meat with more veggies to get a more nutritious taco with less calories. Also, taco night is the night I usually save money on meat by buying organic boneless, skinless thicken thighs instead of chicken breast. Thighs are not only more cost efficient, but they also don’t dry out as quickly as breast meat, which is important when you are cooking cut up pieces of meat, which tend to dry out a lot faster.
The amount of seasoning you need depends on the amount of meat you are cooking up. I usually cook up about 1.5 pounds of meat and use about 1/2 tablespoon of each, but I eye it out. A general tip for things like this is to start with less and add more if you want a stronger taste. So my measurements below are listed as 1 part, which is:
1 part = 1/2 tablespoon
-1 Garlic powder
-1 Cumin powder
-1 Chili powder
-1 Paprika powder
-1 Cayenne Pepper powder
-1 Onion powder
- Cut up meat into bite-size pieces. Put your skillet on medium heat and let it warm up.
- Cover meat evenly with seasonings.
- Place 1 tablespoon of olive oil on skillet AFTER it has heated up (to prevent breaking down the oil)
- Test one piece of meat on the skillet to make sure it sizzles. If it does, you are ready to go!
- Toss every couple of minutes for about 7-10 minutes. Once chicken is almost cooked through, use a wooden spatula to break the meat into smaller, shredded like pieces.
- Remove from skillet and serve.
Another option is to use a slow cooker, which will make your chicken juicier, but I also find that the seasonings fall into the grease that comes off the meat and I don’t think that it has as strong of a flavor as skillet cooked chicken does.
Thanks for reading, and if you have any questions or want to let me know what you think, leave a comment below!