In this house, chicken tacos are on the table at least once a week — sometimes twice. Baked, grilled, sautéed, shredded, in quesadillas or rice bowls… if some version of chicken tacos is for dinner, no one complains — and I go through taco seasoning fast.
I used to buy it (the Trader Joe’s one is honestly great and doesn’t have a bunch of weird additives), but making your own at home is cheaper, fresher, and you control exactly what goes into it. Once you have a jar on hand, you’ll be surprised how quickly it disappears.
This is the blend I keep coming back to. It’s warm, a little smoky, with just enough heat to keep things interesting. It’s my go-to for baked chicken tacos, but I use it for bowls, wraps, whatever’s happening that night.
It’s medium heat as written, which keeps everyone happy. If you want it spicier, just add more red pepper flakes or a little chipotle powder — I usually keep a hotter batch for myself.
Why This Chicken Taco Seasoning Is Better
Most taco seasonings taste flat or dusty, like they’re just sitting on the meat instead of actually flavoring it. This one is balanced for chicken—warm from the cumin, a little smoky from the paprika, and just enough brightness from the coriander to keep it from feeling heavy.
It also works better when you cook it. With a little liquid, it turns into a light coating instead of staying dry, which makes a big difference in how the chicken tastes.
Ingredients You’ll Need
This is a simple pantry blend, but the balance matters.
- Chili powder
- Smoked paprika
- Cumin
- Ground coriander
- Garlic powder
- Onion powder
- Dried oregano
- Crushed red pepper flakes
- Fine sea salt
- Black pepper
The smoked paprika and coriander are what make this one different — smoky depth and a little brightness that you don’t get in most store-bought blends. See the recipe card below for exact amounts.
How to Make Chicken Taco Seasoning
Add everything to a small bowl or spice jar and mix until fully combined. That’s it.
If you’re storing it in a jar, give it a good shake before using so everything stays evenly distributed.
How Much Seasoning to Use for Chicken
For 1 pound of chicken, use 1 to 1½ tablespoons of seasoning.
The key is adding a little liquid while cooking so it actually coats the meat:
- 1–2 tablespoons water or salsa
- optional: a little olive oil or butter
Cook until the chicken is fully coated and slightly saucy, not dry. This works for grilled, baked, sautéed, or shredded chicken.
Here’s what it looks like once the seasoning is on the chicken:
recipe:
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Homemade Chicken Taco Seasoning (Better Than Store-Bought)
- Total Time: 5 minutes
Description
This is the chicken taco seasoning I make on repeat — warm, smoky, and balanced enough to use on everything. Make a big batch and keep it in a jar. You’ll go through it faster than you think.
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika (or regular paprika)
- 1 tablespoon cumin
- 2 teaspoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne pepper (more if you like heat)
- 2 teaspoons fine sea salt
- 2 teaspoons black pepper
Instructions
- Add everything to a small bowl or jar.
- Stir or shake well to combine.
- Store in a sealed jar at room temperature for up to 6 months.
- Prep Time: 5 minutes
How to Store Taco Seasoning
Store in a sealed glass jar or spice container at room temperature.
It’ll keep for about 3–6 months, but the flavor is best in the first couple months. Shake before using.
Ways to Use Chicken Taco Seasoning
This is one of those blends that ends up in everything.
- chicken tacos (obviously)
- rice bowls
- quesadillas or chicken fajita wraps
- grilled or broiled chicken thighs
- mixed into mayo or sour cream for a quick sauce
- sprinkled over roasted vegetables or potatoes
- beef burritos (like these cheesy beef burritos)
Once you have it on hand, it’s an easy way to add flavor without thinking too much about it.
Can You Use This for Beef or Shrimp?
Yes—this works just as well with ground beef, steak, shrimp, or even roasted vegetables.
You may want to adjust the salt slightly depending on what you’re cooking, but the base blend works across the board.
SO EASY and way better than the packets! The flavor is so good and actually tastes fresh.
Once you start making homemade versions, you can’t stop. 🙂