In a small bowl, combine the spices with salt and pepper. Mix until well combined and then transfer to an airtight container or spice jar.
Store in airtight container for up to 6 months in pantry or spice cabinet. Use as directed in any recipe that calls for fajita seasoning.
Notes
Nutrition facts are for the ½ teaspoon each. This spice blend makes about ¼ cup. Chili Powder: Use American chili powder, as some European blends are actually quite a bit spicier.Smoked paprika is highly recommended for an additional smoky flavor, but traditional paprika can be used. Like things spicy? Increase the cayenne pepper. Or decrease or omit to cut back on the spice level.Sodium: To significantly reduce the sodium even further you can completely omit the salt or cut in half to significantly reduce the sodium.Most Fajita Seasonins have added sugar, instead of adding sugar to this blend, I sweeten my fajitas with a bit of honey if needed. I also recommend adding fresh lime zest and juice after cooking to brighten up the flavors.