2-6tspchilli powder (see notes)Plain, 100% chilli powder
6tspsmoked paprika
3 - 4tspcumin powder
1tsp dried oregano
2tspdried coriander seed powder (optional)
2tspfine salt
1/2tspasafoetida powder, to taste
freshly cracked pepper, to taste
1tsp red chilli flakes or tajin
1/2tspwhite 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.