Salt Free Taco Seasoning Recipe

AuthorcukebookRatingDifficultyBeginner

Everyone knows that the pre-packaged taco seasoning found in grocery stores tends to be extremely high in sodium. If you're like me and following a low sodium diet, you may want to avoid the pre-packaged stuff and try making your own homemade salt free taco seasoning. Feeling ambitious? Want the best results possible? I highly recommend buying whole unground spices, dry-roasting and grinding them yourself. You can find a guide on how to dry-roast and grind your own spices here. If you've ever wondered how to make your own salt free taco seasoning, then you have to give this recipe a try. Also remember to try this salt free taco seasoning recipe with our low sodium chicken tacos!

Yields1 ServingPrep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients

 1 tbsp Chili powder
 2 tsp Cumin powder
 ½ tsp Paprika powder
 ¼ tsp Onion powder
 ¼ tsp Garlic powder
 ¼ tsp Black pepper
 ½ tsp Brown sugar
  tsp Tomato Powder
  tsp Cayenne
 ¼ tsp Cornstarch (optional)

Procedure

1

Place all ingredients into a spice grinder and blend until all ingredients turn to powder.

2

Put into your favorite jar or container and enjoy.

Ingredients

 1 tbsp Chili powder
 2 tsp Cumin powder
 ½ tsp Paprika powder
 ¼ tsp Onion powder
 ¼ tsp Garlic powder
 ¼ tsp Black pepper
 ½ tsp Brown sugar
  tsp Tomato Powder
  tsp Cayenne
 ¼ tsp Cornstarch (optional)

Directions

1

Place all ingredients into a spice grinder and blend until all ingredients turn to powder.

2

Put into your favorite jar or container and enjoy.

Salt Free Taco Seasoning Recipe

2 thoughts on “Salt Free Taco Seasoning Recipe”

  1. Hi! As I’m sure you know, we too are a low sodium, low fat oriented group. I have a couple of questions about your recipe for taco seasoning though, if you wouldn’t mind sharing your thoughts on the topic. First of all.. why do you need ther brown sugar? Secondly I see you didn’t add in any cornstarch to the mix to help create the sauciness that one would be accustomed to…. does your recipe manager to have that component to it? And lastly, doesn’t the lime zest a)gum up the spice blender and b) add a moisture component that could lead to rot/mold should the batch be stored? I’d love your insight on these points as there is always something I can and am eager to learn! Thanks and keep up the good work! 😉👍

    • Hey Rob,
      Thanks for reaching out.

      For me, the brown sugar with the cayenne gives a nice sweet and spicy zing that I enjoy. Perhaps I’ll put a note that the sugar is optional as I know it’s a touchy ingredient. Believe it or not I’m very against eating anything with added sugar (unless I add it myself in small portions). Sometimes I like add very small amounts of brown sugar or coconut sugar to my dishes for that added bite that salt brings to a dish.

      As far as the cornstarch…I did test using cornstarch in some recipes, and didn’t see too much of a difference. For me I just cook the ground meat, and coat it with the seasoning. But if you’re looking for more of a sauce and feel the need for a slurry you could add a small bit of cornstarch.

      As for the lime zest. I put a link to dehydrated lime zest, which has no moisture in it at all. I’ll make sure to change the ingredient name to “dehydrated lime zest” (also an optional ingredient which I use to provide that bite).

      If you’re going to use fresh zest, I would add the zest last without blending it. You’re definitely right about it clogging up the blender. I can see that happening!

      I’ll make sure to add these adjustments and options to the recipe, thanks for the recommendations and comments!

      Anthony

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