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An aerial image of a small white bowl of low FODMAP taco seasoning surrounded by smaller white bowls filled with the ingredients used to make the seasoning. The scene is set on a harshly lit white marble table, and glasses of water create a light and shadow pattern at the top left of the image

Low FODMAP taco seasoning

Vegan, gluten free, low FODMAP, Sibo bi-phasic option
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Prep Time 5 minutes
Cook Time 0 minutes
Course Seasoning
Cuisine Food Intolerance Friendly
Servings 50 g

Ingredients
  

  • 2-6 tsp chilli powder (see notes) Plain, 100% chilli powder
  • 6 tsp smoked paprika
  • 3 - 4 tsp cumin powder
  • 1 tsp dried oregano
  • 2 tsp dried coriander seed powder (optional)
  • 2 tsp fine salt
  • 1/2 tsp asafoetida powder, to taste
  • freshly cracked pepper, to taste
  • 1 tsp red chilli flakes or tajin
  • 1/2 tsp white sugar (optional)

Instructions
 

  • Add all the ingredients to a small jar and shake to combine. Taste adjust according to your preferences and store in the jar.
  • Add the taco seasoning to taste to your low FODMAP Tex Mex dishes.
  • For freshest results, use within a couple of weeks and store in the glass jar away from sunlight.

Notes

  • This recipe uses teaspoons only because I use Australian measures. An Australian teaspoon is very close in size to American, Canadian and New Zealand teaspoons, so this recipe can easily be used internationally.
  • British teaspoons are 5.9ml, which is larger than the average 5ml for other countries. You can use slightly less per tsp, or just use the 5.9ml worth for a slightly higher yield. 
  • This recipe uses 100% pure chilli powder. In American, chilli powder often has other added ingredients, including onion and garlic powder. Cayenne might be the closest readily available option in America
  • For a milder taco seasoning, use less chilli and use a milder variety, like Kashmiri chilli powder. Personally, I use 1 teaspoon Kashmiri chilli. You can always add more chilli to the finished dish, but you can't take it out. 
  • My recipe uses more paprika than most. This is because the taste of smoked paprika really adds a lot to vegetarian and vegan dishes, but also so that you can adjust the chilli content up or down as your spice preferences allow.
  • Tajin is optional but it has citric acid, which really brings a fresh vibrancy to the seasoning. If you don't have tajin but you do have citric acid or amchoor powder, use a pinch of either, to taste. If not, no worries. It will still taste good. 
  • The sugar is optional but it does bring in that little bit of sweetness that sachets have.
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