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Mar 22, 2012 01:19 PM

how much fajita seasoning to use?

I've got fajita seasoning, homemade and store-bought, and more recipes for same. Problem is, once it's made up, I've no idea how much to use. A teaspoon? A tablespoon? A half a cup or so? I've got chicken tenderloins in the freezer and bell peppers in the garden and I'm wanting fajitas, but I do NOT want to overdo the seasoning. My store-bought is Trade East Mequite Herb Fajita Seasoning and even their website has no recipes or guidelines. The fajita recipes that I've found call for specific amounts of seasonings for a single meal, but I've got a jar of homemade, too, with no idea how to use that! Any ideas, please? And I'm open to marinades, etc. Somebody mentioned kumquats on another thread, and I've got puree in the freezer. As long as it's got seasoning mix in it, I'm up for it! Thanks!

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  1. There's an appropriate amount? Anytime we do fajitas we use this recipe (fresh squeezed citrus is key) scaled up:

    We add strips of meat to large-size Ziplocs, cover with the mixture and let sit for an hour or two before grilling. The pieces are pretty wet in the bag and any excess drips off on the grill. I've never given a thought to "right amount" or any such thing.

    1 Reply
    1. re: ferret

      OK, this is a marinade, so if I do overdo the spices, the excess will drip off and my husband, who "wants to taste the food, not the spices" (he's REALLY proud of those bell peppers!) won't push his plate away. I don't have a grill (I know -- blasphemy!) but I have a George Foreman -- same drippy difference, eh? And I've had grilled chicken fajitas (as opposed to pan-seared) and LOVED them, so this is really one to try! Many thanks!

    2. As much as you like. If you like the meat really seasoned use a lot, if you're not a spice nut use a tsp or 2
      Use a Tbls on each side of the meat this time(remember to squeeze a lime on it for the last 30 mins) and let it sit covered for 2 hours. This way you'll have a starting point...too spicy, then use less or vice versa

      1 Reply
      1. re: niquejim

        Again, marinade, so if I get heavy-handed, the excess drips off. I LOVE fajitas with lime but again, hubby's tastes differ, as he doesn't like fruit with meat, so I have to go easy on the juice (though he LOVED the salsa I made with his tomatoes and jalapenos and storebought onion and fresh lime juice!). It's great to have a starting point! Many thanks!

      2. I been using this recipe for years, which calls for a total of 1.5 teaspoons of spices combined. I usually up it a little.

        3 Replies
        1. re: valerie

          This is more like I've made in the past, with storebought packets of fajita seasoning which must have the spices and then perhaps flour or cornflour for thickener, more like a simmer sauce. I'm trying to cut fast carbs so no nice, warm, soft flour tortillas (*heavy sigh*); instead, I'm going to try it with arrowroot flour, and then hubby gets his over brown rice and I skip the carbs completely. So this will make a nice "gravy" for his rice to soak up. Love it! Many thanks!

          1. re: suzeqz

            The chicken broth kind of moistens it up a bit but it cooks down pretty quickly so there really isn't any kind of "gravy", though I suppose you could add more broth if you desired.

            1. re: valerie

              More like a pan sauce, then? Cool!

        2. And now I have not one but TWO different meals: the grilled chicken will make a FAB salad for lunch (I go through bags of baby greens like crazy!) if I just cut up the bell peppers and have them raw on the side, and the saucy chicken with cooked peppers for a hot sit-down dinner. This is more than I'd hoped for! Thanks so much, y'all!

          2 Replies
          1. re: suzeqz

            I generally grill the vegetables without marinade and the meat with so the flavors are better balanced in combination.

            And if your husband consider lime juice "fruit" then make sure he never goes South of the border.

            1. re: ferret

              OK, now that makes sense. That'll allow the veggies to shine through and still season the meat. Sorted!

              Fruit...yeah. No apples with pork chops, no lemon on salmon. I'm actually cooking two different meals most of the time, and on the nights he works and I'm alone, I'm one of those rare birds who adores cooking for myself because I can cook what I want!