Back at the end of May, I began eating gluten free. At first it was a bit daunting as the one ingredient I need to avoid is wheat or any deritive thereof. You would not believe just how many items have some form of wheat.
We usually cook tacos (I like to use the Scoops chips and call them mini tacos) once every couple of weeks, and yes . . . most of the taco seasonings I have found at the grocery store have wheat. There is a gluten-free taco seasoning available that is actually quite good (I can’t tell a difference in the taste) but like most food items that are gluten free, it is more expensive than just regular taco seasoning.
So I had this idea to make a homemade taco seasoning. I wasn’t sure what to expect but this recipe is actually really good, and it’s just the spices. No added preservatives or dyes or any of those hard-to-pronounce words that can sometimes be found in the ingredient list of store-bought items.
I looked at a couple of recipes on Pinterest before finally altering and changing the ingredients to come up with this one.
3 teaspoons paprika
3 teaspoons dried oregano
1/2 teaspoon Tony Chachere’s Original Creole Seasoning
1-1/2 teaspoons minced onion
3 teaspoons garlic powder
6 teaspoons chili powder
6 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon sea salt
This amount filled the spice dispenser I use. If you wanted to make a smaller amount to try it first, pretty much just use a third of each ingredient (1 teaspoon instead of 3 teaspoons, for example.)
Then when you want to cook with it, add 2 teaspoons, or a little more if you prefer more flavor and/or spiciness.
I don’t like really spicy foods but I was happy with this.