Forget the Taco and Fajitas Kits

(as seen in Mainstreet)

Try forgoing the taco and fajitas dinner kits at the grocery store, by making your own seasoning. It takes just a minute or two, and you will have an additive and preservative free seasoning with real flavor.  This following taco/fajitas seasoning recipe can be made in larger batches, and stored in mason jars. This seasoning would also work well with chili (just omit the corn starch).

I have also included 2 salsa recipes that are a nice alternative to tomato salsa, and make great garnishes for tacos and fajitas.  These salsas can also be served as a snack with tortilla chips. If you cannot do without tomato salsa try this recipe: Simple is best Tomato salsa.

Homemade Taco/Fajitas Seasoning

yields: 60 ml (1/4 cup)

15 ml (1 tablespoon) of seasoning

per 225 g (1/2 lb) meat  

• 15 ml (1 tablespoon) corn starch   
• 10 ml (2 teaspoons) ground cumin  
• 10 ml (2 teaspoons) paprika  
• 2,5 ml (1/2 teaspoon) dried oregano  
• 2,5 ml (1/2 teaspoon) garlic powder    
• 2,5 ml (1/2 teaspoon) sea salt  
• 2,5 ml (1/2 teaspoon) chipotle powder*  
• 1,25 ml (1/4 teaspoon) cayenne*  
• 1,25 ml (1/4 teaspoon) cinnamon  
• 1,25 ml (1/4 teaspoon) freshly ground pepper

• *Optional: Up or lower the quantity depending on how much heat you prefer. 

• Whisk together all ingredients.  Add seasoning to meat at the end of cooking, and cook for 1 minute more while stirring.  Add a little water if too dry.  For vegetarians: Marinate diced tofu in seasoning by adding 30 ml (2 tablespoons) of olive oil to the seasoning and tossing with tofu.  Marinate for at least 1 hour or overnight in refrigerator. Saute marinated tofu to brown, and heat through.

Mango Salsa

• 3 ripe mangoes, peeled, diced
• Juice of 1 lime
• 1 clove garlic, finely chopped
• 2 sprigs tarragon, finely chopped
• 2 green onions, thinly sliced
• 1/2 jalapeno, small dice
• Zest of 1/2 a lime
• To taste salt and freshly ground pepper

• Gently toss all ingredients in a bowl. Let sit at room temperature for 30 minutes before serving, allowing flavors to blend. 

Corn salsa

• Juice of 2 limes
• 1 ripe avocado, peeled, small dice
• 750 ml (3 cups) corn kernels (fresh or frozen)
• 1/2 vidalia onion or 1 shallot, small dice
• 1/2 red sweet pepper, small dice
• 2 cloves garlic, finely chopped
• 15 ml (1 tablespoon) coriander, finely chopped
• 5 ml (1 teaspoon) chipolte powder
• 2,5 ml (1/2 teaspoon) paprika
• 2,5 ml (1/2 teaspoon) ground cumin
• To taste salt and freshly ground pepper

• Add lime juice to a bowl.  Add avocado and gently toss to coat.  Add remaining ingredients, and toss. Let salsa sit for 30 minutes before serving.

 Interested in a little Mexican food history?  Check out Jezebel.com.