When I realized that taco-seasoning packets were simply a mix of things I probably already had in my kitchen, it was a revelation. And that discovery ultimately resulted in the best homemade taco seasoning I’ve ever had. Cocoa might seem like an odd addition, but it gives the blend a deep, rich flavor.
Prep time 10 minutes
Makes about 3/4 cup (75 g)
1/4 cup (30 g) chili powder
2 tablespoons (16 g) tapioca flour (optional, see note)
4 teaspoons (20 ml) ground cumin
4 teaspoons (20 ml) dried oregano
4 teaspoons (20 ml) unsweetened cocoa powder
4 teaspoons (24 g) sea salt
2 teaspoons (10 ml) granulated garlic
2 teaspoons (10 ml) onion powder
2 teaspoons (10 ml) freshly ground black pepper
1/2 teaspoon (10 ml) cayenne pepper
1/2 teaspoon (10 ml) ground coriander
Combine all of the ingredients in a lidded container. Shake well and store at room temperature.
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Homemade taco seasoning is a five-minute jar of flavor that beats any packet from the store. Chili powder, cumin, oregano, and cocoa powder build a deep, smoky-sweet base, with garlic, onion, and cayenne keeping it lively. Shake it up once and you have taco night covered for weeks.
Pro Tips
- The cocoa powder is not a gimmick — it adds the deep, dark background note that makes restaurant taco meat taste so complex. Nobody identifies it as chocolate.
- Tapioca flour is optional but worth including. It thickens the meat's juices into the saucy coating you get from commercial taco seasoning packets.
- Grind your black pepper fresh if you can. Pre-ground pepper loses the volatile oils that give this blend its bite within weeks.
- Store in a lidded jar at room temperature and give it a shake before each use — the lighter spices settle to the bottom as it sits.
Frequently Asked Questions
How much seasoning per pound of meat?
About two to three tablespoons per pound of ground meat, with a splash of water to make the saucy coating. Adjust to your taste from there.
Is this taco seasoning paleo?
Yes — no sugar, no fillers, no anti-caking agents. It is one of the easiest paleo swaps to make and keeps every taco night grain-free.
How long does it keep?
Months in an airtight jar at room temperature. Like all dried spices it fades slowly over time, so making a batch every few months keeps it potent.
Recipe Card
Ingredients
Method
- Combine all of the ingredients in a lidded container. Shake well and store at room temperature.
