Dry Fajita Seasoning

Store in a cool, dry place in an airtight container to maintain freshness and prevent clumping. Best used within 1-2 years for optimal flavor.

For best flavor, marinate your protein (chicken, beef, shrimp, tofu) or vegetables in the seasoning mixed with a little oil for at least 30 minutes, or up to several hours.

Adjust the amount of seasoning to your taste – start with the recommended amount on a recipe and add more if desired.

This seasoning is also great sprinkled on roasted potatoes, corn on the cob, or mixed into sour cream for a quick dip.

Flour or corn tortillas

Bell peppers and onions

Avocado or guacamole

Salsa

Sour cream or Greek yogurt

Lime wedges

Cilantro

Using too much salt: Many pre-made fajita seasonings already contain salt, so taste your dish before adding extra salt.

Not marinating long enough: For deeper flavor, allow your ingredients to soak in the marinade.

Overcooking: Fajita ingredients cook quickly; avoid overcooking to keep them tender and flavorful.