This Street Taco Seasoning has 7 commonly used spices combined for one well-seasoned spice mix. Use to season chicken, beef, pork and seafood or use on your regular plant-based protein. Yields only under 1/2 cup.

I recently gave my pantry a much needed make over.

I ripped everything out, painted and put up new shelving and even bought some cute glass spice jars with the black, modern farmhouse labels for all my spices, seasoning blends and dry goods. I’m in love with it with it. Everything is (in my opinion) more aesthetically pleasing to the eye and easily accessible. Instead of sifting through a drawer, I can open my pantry and quickly grab what I need. I’ll most likely share the before and after photos in my year in review but for now, let me introduce to you SS’s latest spice blend.

Street taco seasoning.

It’s a smidgen spicy (chili powder) with a hint of smokiness (smoked paprika) and together these 7 spices make one darn good spice blend. Use it on chicken, beef, pork and shrimp or your go-to plant-based protein.

For this Street Taco Seasoning Gather:

chili powder
garlic powder
onion powder
paprika
smoked paprika
kosher salt
ground black pepper

There’s no right or wrong brand. I will first say, buy what you can afford. However, not all spices are created equal as you tend to get what you pay for. Currently I use Morton & Bassett (not sponsored) because I find their spices to be top notch in texture, color and flavor. A regular here and respect what their company stands for not only with charitable work but also quality control. With that said some other pleasing brands I’ve used over the years are Simple Organic, Frontier Co-op and Penzys.

In a glass jar or container with a tight-fitting lid, measure and add 4 tablespoons chili powder, 1 tablespoon garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon each smoked paprika, kosher salt and ground black pepper.

Mix well to combine.

This makes only under a half cup.

Store your Street Taco Seasoning in a container with a tight fitting lid in a cool dry place for up to 2 years.