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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 regular paprika or 1/2 regular and 1/2 smoked (see notes)
  • 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 America, 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.
  • However, Monash has recently (as of May 2024) updated the entry for smoked paprika on their app. Smoked paprika contains moderate amounts of fructose in 5g serves, which is approximately 2 1/2 teaspoons. I recommend either using half regular and half smoked paprika or all regular paprika and some liquid smoke, if you have it.
  • 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.
Keyword low fodmap spice blend, low fodmap taco spice, taco seasoning without onion or garlic
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