Low Sodium Healthy DIY Taco Seasoning
Not gonna lie — one of the most major things I miss about living in Los Angeles is the incredible Mexican food scene. We devoured pretty much anything from taco stands to gas station taco bowls that had habanero sauces that made me curl up from stomach cramps, to, uh, Taco Bell.
On the contrary, Mexican food, and tacos are expensive as fuck in Singapore, which is expected of course. It's not run-of-the-mill, and things like Cotija queso are harder to come by and avocados don't grow on trees like they do in California.
So instead of forking out $8 for one chicken taco, I've decided that I can live without Mexican cheese, and I don't mind forking out some money for avocados flown from Cali and fashion tacos at home myself. I choose not to use El Paso because it's obviously full of food addictives, salt and unidentifiable ingredients that I don't want in my body. I make a bigger batch at each time so I always have it at hand.
WHAT YOU NEED:
1/2 cup chili powder
2 tablespoon + 4 teaspoons ground cumin
2 tablespoon ground black pepper
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons paprika
2 teaspoon red pepper flakes
2 teaspoon dried oregano
1 - 4 tablespoons of cayenne pepper depending on how much heat you can take
We don't cook with salt at home, but you can add 2 tablespoons of sea salt to this mixture.
Simply mix it all up and keep it in an airtight container. Use according to taste, and depending on how much meat or vegetables you want to season.