How to Make Taco Seasoning From Scratch

I’ve made tacos over a campfire, on a two-burner propane stove inside a converted school bus, and in a tiny apartment kitchen inside Yellowstone National Park. One thing has never changed: I have not bought a taco seasoning packet in years.

Not because I’m trying to be impressive. Because once I realized I had every single ingredient already sitting in my spice cabinet, buying a little paper packet full of fillers and anticaking agents stopped making any sense.

This homemade taco seasoning takes about 5 minutes to mix, costs a fraction of what you’d spend at the store, and stores for months in an airtight container. I’ll show you the single-batch version you can use tonight and the bulk version to make once and forget about for a while.

Why Stop Buying the Packet

When you buy taco seasoning at the grocery store, you are not just buying spices. You are buying maltodextrin, silicon dioxide, and a handful of other additives that exist to keep the powder from clumping on a shelf for 18 months. None of that needs to be in your food.

When you make it at home, the ingredient list is exactly what you see below. Nothing you can’t pronounce. Nothing that has to be there for shelf stability because you are making it fresh and storing it yourself.

It is also genuinely cheaper. I broke down the cost comparison between store-bought and homemade dry mixes in detail if you want to see the actual numbers: cost comparison store-bought vs homemade dry mixes.

What You Need

These are pantry staples you almost certainly already have. The only product I feel strongly about is the salt.

Most table salt from the grocery store has been stripped of its minerals and contains additives like anti-caking agents. After doing a lot of research I landed on Baja Gold Sea Salt and I haven’t switched since. It’s mineral-rich, clean, and makes everything taste noticeably better.

For storage, I use these airtight glass spice jars. They seal tight, stack well, and do not absorb smells the way plastic does.

The Recipe

Single Batch (equals 1 store-bought packet)

This makes 2 tablespoons, which is the equivalent of one taco seasoning packet from the store. Perfect if you want to test the recipe before committing to a bulk batch.

• 2 Tsp Chili Powder
• 1 1/2 Tsp Cumin
• 1/2 Tsp Paprika
• 1/2 Tsp Salt
• 1/4 tsp Garlic Powder
• 1/4 Tsp Onion Powder
• 1/4 Tsp Black Pepper

Instructions: Add everything to a small airtight container and shake to combine. That is genuinely it.

Bulk Batch (equals 11 store-bought packets)

Once you’ve made this once and loved it, this is the version to keep in your pantry rotation. Mix it once, use it for months.

• 1/4 Cup Chili Powder
• 5 1/2 Tbsp Cumin
• 5 1/2 Tsp Paprika
• 5 1/2 Tsp Salt
• 2 3/4 Tsp Garlic Powder
• 2 3/4 Tsp Onion Powder
• 2 3/4 Tsp Black Pepper

To use: 2 tablespoons of this bulk mix equals 1 store-bought packet.

How to Store It

Airtight container, cool dark place. That’s the whole rule.

I use these glass spice jars for everyday access. If you’re making a double or triple bulk batch to put away for longer, seal it in a mylar bag with an oxygen absorber and it will stay fresh for up to a year. You can also use a mason jar and a vacuum sealer. These are the same methods I use for all my dry mixes whether I’m in an apartment or living out of a bus.

Stored in a basic sealed glass jar, expect 6 months of good flavor. The spices don’t go bad exactly, they just start losing their punch over time.

Want help building a pantry full of mixes like this one? I put together a free From Scratch Pantry Guide that walks you through exactly where to start, even if your kitchen is tiny, rented, or on wheels. Grab the free guide here

How to Use This Mix

Two tablespoons equals one packet, so use it exactly how you would use a store-bought taco kit. But don’t stop at tacos.

I put this on ground beef, chicken, roasted vegetables, and eggs. I’ve stirred it into soups when I wanted a smoky, spicy base and didn’t feel like pulling out six separate spice jars. It’s one of those seasonings that earns its place as a pantry staple because it works in about a hundred different situations.

What I Actually Use

Everything linked here is what I personally buy and use. No recommendations I don’t stand behind.

• Baja Gold Sea Salt – the only salt I use now, clean minerals, no additives
• Airtight glass spice jars – for everyday storage, easy to grab, no plastic
• Mylar bags – for bulk long-term storage, especially good if you’re in a smaller space or mobile
• Oxygen absorbers – seal these inside mylar bags or mason jars for maximum shelf life
• Mason Jar Vacuum Sealer – Seals dry goods for long term storage

More From Scratch Seasoning Recipes

If you are building out your spice cabinet from scratch, these are the ones I’d make next:

• Homemade Ranch Seasoning
• Homemade Burger Seasoning
• Homemade Seasoned Salt
• Garlic Salt
• Cost Comparison Post

The Bottom Line

Five minutes. Seven spices. No weird additives. Better flavor than anything in a packet.

This is the kind of recipe that sounds too simple to bother with until you make it the first time and realize you’ve been paying for packaging this whole time.

Make a bulk batch, label it, stick it in the cabinet, and forget about taco seasoning being something you need to add to a grocery list.

If this one is helpful, come tell me what you made with it in the comments. I read every single one.

Before you go: if you want to turn your whole pantry into from-scratch mixes like this one, my free Pantry Guide is the place to start. It’s practical, it works in small kitchens, and it does not require you to have a homestead. Get the free guide here

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