I love Mexican food. I love to make things that aren’t Mexican cuisine taste like Mexican cuisine. I love chimichangas, burritos, quesadillas, tacos, nachos.. anything!! What I don’t love is all the preservatives in my food. Not because I am a health nut or anything, but because if I can do something myself, I prefer to! Makes sense, right? Plus, if you have everything already in the cupboard why go out and buy something!
I always used to have packets upon packets of taco seasoning in my Savory Cupboard. (Yes, that’s a real thing in my kitchen. Along with a sweet cupboard.)
I started experimenting with my seasonings, which I own just about al of them, and came up with a recipe to rival top store brands! Ha!
I used 1tbsp of the first 4 spices shown, 2tsp of red pepper, 2tsp black pepper and a crank or two from the sea salt grinder.
Its that simple. Depending on how spicy you like your food you can add more or less of the red pepper, and even some crushed red pepper if you like it smokin’ hot!
One of my favorite recipes to use this seasoning on is baking chicken for chicken salad sandwiches. 2 or 3 chicken breasts in a baking dish with a whole onion chopped coarsely, olive oil and season with your homemade taco seasoning. Bake at 425* for 25-30 minutes, depending on the size of the breasts. Shred chicken with forks (I hold one in each hand and just tear it up.) My husband and I eat a “heathier” version where I don’t add the mayo to the chicken, instead I spread it on my bread, add the chicken and onions. I feel like I am consuming less mayo, therefore, healthier.