Zesty Low FODMAP Taco Seasoning

Here is my go-to low FODMAP taco seasoning blend that’s perfect for anyone following a low FODMAP diet but still craving Mexican flavors. It’s a simple mix of common spices you probably already have in your cabinet, and it tastes just as good as those store-bought packets.

I make a double batch of this seasoning to keep on hand for quick taco nights. It works great on ground beef, chicken, or even roasted vegetables. And the best part? No onion or garlic needed!

What Kind of Chili Powder Should I Use?

Ancho chili powder is made from dried poblano peppers and brings a mild, sweet heat that’s perfect for taco seasoning. Regular chili powder from the grocery store is actually a blend of different spices and often contains garlic and onion powder, which isn’t ideal if you’re following a low FODMAP diet. For this recipe, stick with pure ancho chili powder if you can find it – look for it in Mexican grocery stores or in the international aisle of your supermarket. If you can’t track down ancho, chipotle chili powder can work as a substitute, though it will add a smokier flavor and might be a bit spicier than ancho.

Options for Substitutions

Making this low FODMAP taco seasoning is simple, and you’ve got some wiggle room with the ingredients:

• Ancho chili powder: If you can’t find ancho chili powder, regular chili powder works fine – just make sure it’s pure chili powder without added garlic or onion. You could also use chipotle powder for a smokier taste, but start with half the amount as it’s usually spicier.
• Cumin powder: Cumin is pretty important for that classic taco flavor, but in a pinch, you could use half the amount of ground coriander seeds. The taste will be different, but still good!
• Paprika: Regular paprika can be swapped with smoked paprika for a deeper flavor, or you can use sweet paprika if you want to cut down on the heat.
• Cayenne pepper: If cayenne is too spicy, try using ground black pepper instead. Or if you want more heat, feel free to increase the amount or swap it with ground chipotle pepper.
• Dried oregano: Mexican oregano is traditional, but Mediterranean oregano works too. You could also use dried marjoram or even dried basil in a pinch.

Watch Out for These Mistakes While Making

The biggest mistake when making homemade taco seasoning is not checking if your chili powder is pure – many store-bought versions contain hidden garlic or onion powder, which aren’t low FODMAP friendly.

Another common error is storing your spice blend in a warm or humid spot, which can make it clump and lose flavor – keep it in an airtight container in a cool, dark place instead.

To get the most flavor from your seasoning, toast the cumin and oregano in a dry pan for 30 seconds before mixing with other spices, but watch carefully as these can burn quickly and become bitter.

For the perfect balance, start with less cayenne pepper than the recipe calls for and adjust to your heat preference – you can always add more, but you can’t take it away once it’s mixed in.

What to Serve With Low FODMAP Taco Seasoning?

This homemade taco seasoning blend is perfect for spicing up all your favorite Low FODMAP Mexican-inspired dishes! Use it to season ground beef, chicken, or turkey for classic tacos served in corn tortillas with FODMAP-friendly toppings like lettuce, tomatoes, and hard cheese. It’s also great sprinkled on roasted potatoes or mixed into rice for a flavorful side dish. When I’m meal prepping, I like to make a big batch of seasoned protein to use throughout the week in taco bowls, salads, or wrapped in lettuce leaves for a lighter option.

Storage Instructions

Store: Keep your homemade taco seasoning in an airtight glass jar or spice container. A mason jar with a tight-fitting lid works great for this! Place it in a cool, dry place like your pantry or spice cabinet, away from direct sunlight and heat.

Shelf Life: When stored properly, this taco seasoning mix will stay fresh and flavorful for up to 6 months. The spices won’t go bad after this time, but they might start losing their punch. I like to write the date on the container so I know when it’s time to make a fresh batch.

Double Batch: This recipe is super easy to double or triple if you want to make a bigger batch. It’s so handy to have extra on hand for quick taco nights or to add some kick to other dishes. Just maintain the same ratio of spices when scaling up!

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 40-50
• Protein: 2-3 g
• Fat: 1-2 g
• Carbohydrates: 8-10 g

Ingredients

• 2 tablespoons ancho chili powder
• 2 teaspoons cumin powder
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Step 1: Combine the Spices

In a medium-sized bowl, mix together ground chili pepper, cumin, paprika, oregano, salt, and cayenne pepper.

Adjust the quantities to suit your preferred level of spice and flavor balance, creating a blend that will enhance a variety of dishes.

Step 2: Store the Spice Blend

Transfer the mixed spices into an airtight container to maintain freshness and potency.

Store the container at room temperature in a cool, dry place until you’re ready to use it.

This homemade spice blend is perfect for adding a burst of flavor to your favorite recipes.