Making low-sodium taco seasoning at home is an easy way to add extra flavor to meals without going overboard on salt. This blend uses common spices and is ready in just 5 minutes!
As a dietitian, I know that many people are watching their salt intake. My low-sodium taco seasoning blend is a great option for those looking to spice up their food without adding too much salt to meals.
When I talk about taco seasoning, I mean the Americanized taco seasoning found at most major grocery stores. This is the kind that you find in most of my recipes like tofu taco meat, black bean enchiladas, lentil tacos, and tempeh taco meat.
You'll love this taco seasoning because it takes just a few minutes to make and tastes even better than storebought taco seasoning. If you're looking for an entirely salt-free taco seasoning, this recipe works just as well without salt.
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Why this recipe works
- Time and tools: It takes just 5 minutes to mix together the spices in this taco seasoning blend. All you need is a small jar and a whisk.
- Flavorful but not too salty: This recipe uses common spices like chili powder and cumin. The result is similar to Americanized tacos like the kind you might find at fast-food taco chains. This isn't a no-salt taco seasoning. It contains some salt, but less than a lot of other blends. To make it no-sodium, simply omit the salt.
- Easy to customize: Increase or decrease ingredients like garlic powder and cayenne pepper based on flavor preferences.
- Make it in bulk: This recipe is easy to double or triple. Keep a jar of taco seasoning on hand to bring simple dishes to life with a punch of flavor.
Why homemade?
Don't get me wrong: store-bought packets of taco seasoning are a great option. Buying your own spices can be expensive and those packets are not.
I like to make my own taco seasoning for a few reasons. When made with fresh, high-quality spices, taco seasoning is very flavorful. This helps elevate simple recipes to another level.
Making your own also allows for customization and allows more control over sodium levels. Seasoning packets can be very high in salt, whereas one teaspoon of this taco seasoning provides roughly 57 mg sodium.
Ingredients
- Chili powder: There are a lot of different kinds of chili powders, but this recipe uses the most common kind at the grocery store (the same kind you use to make chili). Feel free to experiment with different chili powders for different flavor profiles.
- Cumin
- Paprika: You can use an equal amount of smoked paprika for a smokey flavor.
- Onion and garlic powder
- Oregano: Fresh oregano will not work.
- Coriander has a light citrusy flavor that adds a little something extra.
- Cayenne pepper adds spice. Omit or adjust to taste as needed.
- Salt: I like to use table salt in taco seasoning. If using kosher salt or any coarse salt, note that the taco seasoning will be less salty due to the density of the salt.
Tips for success
- Use 2 tablespoons of taco seasoning to replace 1 packet of store-bought taco seasoning.
- This recipe makes a little over ¼ cup (4 tablespoons) of seasoning. You can easily double or triple it to make more.
- Spices have a lifespan! Many spices are already several months old when they arrive on the grocery shelves. As spices age they lose their potency. Check expiration dates on spices like you would any other ingredient.
- For an extra punch of flavor, grind your own whole spices in a burr grinder. Whole spices are usually cheaper and can be found at most international grocery stores or bought online.
- Storage: I store spice mixes in Ball jars.
- I recommend toasting spices when adding them to a dish. This blooms them and enhances their natural flavors. To do this, add the taco seasoning after sauteeing any vegetables or meat and before adding wet ingredients. Cook for just 30 seconds over medium heat, stirring frequently to avoid burning.
FAQ
It depends on what you're making. My rule of thumb is 2 tablespoons per pound of protein (meat, tofu, tempeh, beans). I use 1-2 tablespoons on roasted veggies and just a sprinkle on popcorn.
For best quality, store taco seasoning in an airtight jar in a cool, dark place for up to 6 months.
While this is a low-sodium taco seasoning, it does contain some salt because salt enhances the flavor of the other spices. However, you can omit salt entirely and the seasonings will still taste great.
Serving ideas
You can use this blend in most recipes that call for taco seasonings. For example, my vegetarian enchilada casserole uses cumin, chili powder, and garlic powder. You can omit those spices and use 1-2 tablespoons DIY low-sodium taco seasoning instead.
- Toss with veggies like cauliflower, broccoli, carrots, bell peppers before roasting
- Try with fajita veggies
- Add to a pot of Instant Pot black beans, Instant Pot black beans and rice, or pinto beans
- Toss roasted breakfast potatoes and oil before roasting.
- Use as a popcorn seasoning
- Add to air fryer chickpeas and use as a protein source in these cauliflower tacos
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Recipe
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Low-Sodium Taco Seasoning
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika see note #1
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ¼ teaspoon table salt see note #2
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne pepper optional
Instructions
- In a bowl: Add all ingredients to a small bowl. Whisk to combine. Transfer to a closed container to store.
- In a jar: Add all ingredients to a small jar. Close the lid and shake to combine.
Notes
- Paprika: You can use an equal amount of smoked paprika for a smokey flavor.
- Salt is optional but helps enhance the seasoning flavors.
- Cayenne pepper adds heat. Adjust to taste or omit entirely.
- Storage: Store in an airtight container in a cool, dark place for up to 6 months.
- Serving size: This recipe makes one heaping ¼ cup of seasoning, or about 15 teaspoons or 5 tablespoons of seasoning. Nutrition facts represent 1 teaspoon of seasoning with salt included.
- How much seasoning to use in a recipe: My rule of thumb is 2 tablespoons per pound of protein (meat, tofu, tempeh, beans). I use 1-2 tablespoons on roasted veggies and just a sprinkle of seasoning on popcorn.
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