Homemade Taco Seasoning Mix

Taco seasoning mix is a staple in many people’s cupboards.  It adds great flavor to taco meat, beans, soups, and dips. You can buy pre-packaged taco seasoning mix at the store or you can use our homemade version.  To make homemade taco seasoning mix, you simply need to combine minced onion, chili powder, cornstarch, crushed dried red pepper, garlic powder, dried oregano, and ground cumin in a container with a tight fitting lid.  This seasoning mix lasts a year in your cupboard.

 

This seasoning mix makes the equivalent of six packages of store bought taco seasoning mix.  The homemade seasoning mix costs about the same as store bought. Homemade is $2.46 for six packages and the store brand at my local grocery store is $0.44 for one package, which comes out to $2.64 for six packages.  

 

The big difference between the two mixes is the sodium content.  One package of store bought taco seasoning mix contains 2,580 mg of sodium, which is 430 mg per serving.   Two tablespoons of our homemade taco seasoning mix (the equivalent of one store bought package) contains 80 mg of sodium, which is about 13 mg per serving.

 

Use our Taco Seasoning Mix in Lentil Tacos, Slow Cooker Lentils, or in your own favorite taco recipe.

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Lentil Tacos

Lentil TacosTacos are a go to meal for my family. They make the menu almost every week. Our May recipe is a delicious way to change up the typical taco routine. In our lentil taco recipe, lentils are used in place of meat or fish because they are quick and easy to cook and they are inexpensive.

If you have not yet cooked with lentils, this is the perfect recipe to start with. Start by rinsing and sorting your lentils to remove any dirt or other debris. Then simmer the lentils with onion, seasonings, and water for about 30 minutes. Spoon the lentils onto corn tortillas and serve with your favorite taco toppings.

Add lentils to your grocery list this week and try out lentil tacos for your Cinco de Mayo celebration!

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Fish Tacos – Why Should You Give Them a Try?

  • It’s Lent and grocery stores are featuring fish.
  • The 2010 Dietary Guidelines suggest that we eat more seafood.
  • Many restaurants feature great tasting fish tacos, so they make a great way to introduce your family to fish.

Our Fish Tacos recipe is quick and easy. The sauce base is ranch dressing, which you may have on hand. The greens are chopped cabbage, which provides more nutrients than lettuce.  Also, you can use various types of fish.

One lower cost fish species to use in the recipe is Swai. It’s a white-flesh fish with a sweet mild, taste and light flaky texture. It can be broiled, grilled, or coated with bread crumbs and fried. Swai is a river-farmed catfish that is raised in Southeast Asia and the Mississippi Delta.

Fish Tacos

Ingredients

  • 1/2 cup light ranch-style dressing
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 jalapeño pepper, seeded and chopped fine (optional)
  • 4 cups coleslaw mix or broccoli slaw
  • 10 6-inch corn tortilla
  • 3 tablespoons vegetable or canola oil
  • 2 tablespoons cornmeal
  • 1 pound firm white fish (tilapia, swai, domestic mahi-mahi, or halibut), cut in 1-inch pieces or in 10 strips
  • 1 tomato, chopped (optional)

Instructions

  1. Stir together the dressing, lime juice, chili powder, pepper, and jalapeño (if desired). Pour over coleslaw mix and stir to mix well. Cover and place in refrigerator until serving time.
  2. Warm the corn tortillas according to package directions.
  3. Heat the oil in a small non-stick skillet over medium heat until hot, but not smoking. While the oil heats, spread the cornmeal on a plate. Pat the fish pieces in the cornmeal to coat on all sides. Fry the fish in hot oil until the cornmeal is lightly browned, 1 to 2 minutes per side. Remove and drain on paper towels.
  4. Top each tortilla with some of the fish and some of the coleslaw mix. Fold in half and serve with the chopped tomato, if desired.

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