My kids could eat tacos every night of the week and never tire of them.
Actually I probably could too.
Wrap anything in a tortilla and we are a happy little family!
I love taco dinners because they are easy, budget friendly, and you can play around with the contents. That means I can add spinach when I’m worried we are lacking in leafy greens, we can make homemade guacamole when avocados are on special, and I can add grated zucchini when we’ve grown way more than we could ever eat.
My kids like soft tortillas with their tacos, and lots of them, but those things are expensive, and there are lot of numbers in the ingredients list. The ingredients for store bought taco seasoning aren’t so crash hot either, but for a long time I thought it would be too difficult to make my own tortillas and that I’d never be able to get the same flavour with homemade taco seasoning. When I finally decided to have a go at making them I was kicking myself, because they are actually really easy.
How to Make Homemade Taco Seasoning.
I was sure my kids would turn up their noses at my first attempt at homemade taco seasoning, but they didn’t even notice, so I’ve been making it myself ever since.
The great thing about making your own taco seasoning is that you can make it the way you like it! There are lots of great recipes online, but over the years I’ve tweaked ours a little to add more of this or less that, to get it just the way we like it. So this is my basic, kid-friendly, recipe, it’s a good place to start but feel free to change it to suit your tastes.
Homemade Taco Seasoning Recipe.
- 2 tsp chili powder – more or less depending on how how you like it
- 3 tsp garlic powder
- 3 tsp ground cumin
- 3 tsp mixed herbs – Thyme, Rosemary, Marjoram, Basil, Oregano, Sage.
- 3 tsp sweet paprika
- 2 tsp salt
- 1 tsp corn flour (corn starch)
Mix all the herbs and spices together and store in a sealed container.
How to Make Soft Flour Tortillas
Making your own flour tortillas is a little more work than the taco seasoning, but it’s not difficult. It takes a bit of time, but there is no yeast and no waiting to rise, just lots of rolling out little circles. If you happen to have a tortilla press then it’s even easier!
You need to eat these pretty soon after you cook them, but you can warm them a little in the oven or microwave if you cook them a little ahead of time. Unfortunately they don’t keep well, in fact mine go hard and rather like cardboard by the next day, but that’s ok, there’s never any left anyway!
Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 1g
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
It’s funny how it seemed so difficult to make these two simple things from scratch, until I actually gave it a go.
I wonder what else I could be making from scratch?
Are you a taco lover?
Do you ever make your own?
What other things do you like to make from scratch?