- Homemade Fajita Seasoning

 

Homemade Fajita Seasoning

I use this seasoning for my sheet pan fajitas. The Bromelain powder really helps with skirt steaks that can be very tough regardless of the tenderizing. 

Ingredients: 

• 1/4 cup Chili powder
• 5 tsp Sea salt
• 4 tsp Garlic powder
• 2 tsp Onion powder
• 2 tsp Paprika
• 2 tsp Cumin
• 2 tsp Dried oregano
• 1 tsp Sweetener of choice (optional; I use Stevia)
• 1/2 tsp Cayenne pepper
• 1/2 tsp Bromelain powder (optional)

Bromelain Powder (optional) – This is the secret ingredient in most store-bought fajita seasonings! It’s a meat tenderizer that makes your fajita meat super tender. My small jar has lasted me what seems like forever, and I highly recommend it, but you can skip it if you like. DO NOT let your meat sit in this spice mix for too long, it will turn your meat to mush - especially chicken. Really good for skirt steak. 

Instructions: 

• Stir all ingredients together. Store in an airtight jar.
• Use 2 tablespoons of seasoning per pound of chicken or beef, or 1-1.5 tablespoons per pound of shrimp.

Notes:

• Serving size: 1 1/2 teaspoons (amount of seasoning per 1/4 lb of meat)
• Makes about 10 tablespoons, or enough seasoning for 5-6 pounds of protein, depending on if it’s chicken, beef, or shrimp.

Macros:

• Calories: 13cal | Net Carbs: 2.4g | Protein: .6g | Fat: .5 g 
• Source: Wholesum Yum