For those of you who are fairly conscientious of nutrition labels, I’m sure you’re already aware of all the nasty things that come in pre-made taco seasoning, including sugar, MSG and some other odd “starchy” sounding things.
Mc Cormicks Ingredients are as follows: SPICES (INCLUDING CHILI PEPPER, CUMIN, OREGANO, AND RED PEPPER), ONION, WHEY SOLIDS (MILK), SALT, SUGAR, PAPRIKA, GARLIC, POTATO STARCH, AND CITRIC ACID.
And here’s another popular brand….
Old El Paso’s Ingredients are as follows: Maltodextrin, salt, chili pepper, onion powder, spice, monosodium glutamate, corn starch, yellow corn flour, partially hydrogenated soybean oil, silicon dioxide (anticaking agent), natural flavor, ethoxyquin (preservative).
A bit disturbing and not exactly what you want when you’re trying to eat clean.
The only two solutions: find a taco seasoning with no weird fillers or make my own. Actually, I do both.
As many of you know by now, I’m a huge fan of Penzey’s because their spices don’t contain weird, freaky unpronounceable added fillers. Everytime I return to the US, I bring a few more spice blends back to Australia. Because there is no even remotely decent Mexican food in Australia, I always have in the mix some sort of Taco, Fajita or Chilli blends.
They normally last a few months and then I try to recreate them from scratch.
I modify the ingredients depending on what I have on hand, feel free to play around with different types of chilli powder and different ratios. Sometimes I use some white pepper instead of black or throw in some unconventional spices like nutmeg or cocoa (I’m not joking!)
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. salt
2 tsp. black pepper, freshly ground
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano
1.) Mix all ingredients together. Store in a sealed container.
Incoming search terms:
- low carb taco seasoning
- low carb taco seasoning recipe from scratch