Whole30 taco seasoning is the perfect way to spice up your weeknight meals!
This healthy taco seasoning is made in about 5 minutes and will quickly replace that store bought version in your pantry!
This sugar free taco seasoning has no gluten or grains and it’s also low carb, vegan, paleo, and low FODMAP friendly (no garlic or onions).
3 reasons I love this recipe
- Tacos are our go-to meal here when I don’t feel like cooking! So easy to make and stores in the pantry for up to 6 months (but it’s never lasted more than a month in our pantry).
- This low FODMAP taco seasoning is 10 times better than anything you will buy in stores and it’s less expensive! Dave has an intolerance to garlic and onions, which makes buying any store bought seasonings tough.
- There are no surprise ingredients. I always get surprised when I turn over the ingredient list and see things like sugar, silicone dioxide, soy, flours, wheat, corn or other preservatives in a simple packet of taco mix!
- All you need is a well stocked pantry and about 5 minutes to make your own!
- Smoked Paprika
- Ancho Chili Powder (use chili powder if not low FODMAP)
- Dried chives (you can use garlic powder to replace if not low FODMAP)
- Dried oregano
- Ground cumin
Step by step instructions
Check out the step by step instructions on how to make Whole30 taco seasoning in this quick and easy story!
Step 1: Measure all the ingredients into a bowl (or right into the container you plan on storing the seasoning in).
Step 2: Mix well to fully incorporate all the spices and seasonings.
This recipe makes 1/4 cup of seasoning, which is equivalent to 2 packets you would buy in the store.
Store in an air tight container up to 6 months.
Tips on making the best homemade taco seasoning
- Use high quality spices that are not expired. Things like oregano and dried chives can lose their flavor over time. Simply rub the spices between your fingers to help release some of the natural oils. If you can smell the fragrance from the spices, they are likely still good. If they are not, replace them.
- Be sure to use enough of the seasoning on your food! Under seasoning food is the main reason people think they cannot cook.
- If you love saucy tacos, you may want to add 1-2 tablespoons of tomato paste or 2 tablespoons of water mixed with 1/2 tablespoon of arrowroot powder (or tapioca flour) combined into a slurry before adding it to the ground meat/beans.
Ways to add more spice
This homemade taco seasoning is mild (our family cannot tolerate heat very well). The smoked paprika + ancho chili powder give it a bit of spice but nothing that will burn your mouth.
To make more spicy, you can add:
How much taco seasoning per pound of meat/veggies
- Use 1-1.5 tablespoons per pound of ground beef, ground turkey, ground chicken, chicken, fish or shrimp.
- Use 1 tbsp. per pound of veggies + extra pinch of salt
- Use ½ -1 tbsp. per can of black beans or pinto beans (vegetarian)
Best ways to use
- Add it to ground beef, ground turkey, ground chicken, chicken, black beans or pinto beans for tacos, burrito bowls, fajitas, nachos or whatever Mexican inspired dish you love!
- Add it to eggs for a fun spin on breakfast
- Sprinkle on veggies before roasting to make them irresistible.
What makes this low FODMAP taco seasoning
- Uses ancho chili powder vs. traditional chili powder. Chili powder manufactured here in the US typically has added spices like oregano, coriander, garlic powder, onion powder, etc. Ancho chili powder is just ground up ancho chili peppers.
- Note about ancho chili powder – recently Monash has done a study on ancho chili powder and found that a 3 tbsp. serving was considered to be high FODMAP.
- This recipe only uses 1 tbsp. which will make about 2-4 pounds of meat/veggies, which is way below the recommended serving size.
- If you are concerned, you can reduce how much ancho chili powder you use or completely remove it.
- Dried chives – the chives replace the garlic and onion in traditional taco seasoning. They add great flavor and are a great low FODMAP option. The best place to buy dried chives is on Thrive Market!
How to double or triple this recipe
Yes! Once you try the recipe and decide you love it (which you will), I recommend making a double or triple batch at once. Use a pint size mason jar to store a big batch in the pantry.
Store in a cool, dark space (not right above the stove) for up to 6 months. I like to make a quick label with the name and date so that I can easily remember what I made and how old things are.
- Paprika: don’t use hot paprika or this will make your head explode with heat. Just regular paprika, which adds some heat but a nice mild spice to the mix. If you don’t have paprika, you can use extra smoked paprika or ancho chili powder.
- Smoked paprika: smoked paprika adds a depth of flavor. If you don’t have smoked paprika, you can substitute in ¼ tsp. of chipotle pepper powder + 1 tsp. ground cumin seeds.
- Dried chives: The chives are what make this low FODMAP friendly. You can also use 2 tsp. garlic powder or 1 tsp. garlic powder + 1 tsp. onion powder in place of the dried chives if you are not low FODMAP.
- Ancho chili powder: This has just 1 ingredient: ancho chilies and it not as spicy as other peppers. If you don’t have any on hand (and are not low FODMAP), you can use regular chili powder.
- Dried oregano: the dried oregano adds a depth of flavor. You can also use dried coriander in place of the oregano or omit it completely.
- Ground cumin: cumin adds a depth of flavor and a smoky hit (much like the smoked paprika). If you don’t have ground cumin, you can add ½ tsp. more smoked paprika or omit.
If you love this recipe, you should try
- 10 Minute Skillet Taco Chicken
- Sweet Potato Black Bean Nachos
- Black Bean Stuffed Sweet Potatoes
- Vegan Walnut Taco Meat
- Mexican Cauliflower Rice
- Cilantro Lime Cauliflower Rice
- Cilantro Chimichurri Sauce
- Vegan Chipotle Sauce
Whole30 Taco Seasoning$1.45 recipe/$0.36 serving
- Measure all the ingredients in a bowl or in the container you plan on storing the mixture.
- Stir well to fully combine.
- Store in a cool, dark space in a well sealed container up to 6 months.
- Use 1 – 1.5 tbsp. of seasoning per pound of ground meat, chicken, fish or shrimp.
- Use 1 tbsp. seasoning + pinch salt on veggies
- Use 1/2 – 1 tbsp. seasoning on can of drained black beans or pinto beans.
- Add 1-2 tbsp. tomato paste to the ground meat mixture when cooking or
- Add 2 tbsp. water mixed with 1/2 tbsp. arrowroot or tapioca (stirred together) to the meat to thicken