When I read the ingredient list on my packet of taco mix, I was shocked. The first ingredient was sugar and the second was flour, no thank you (I just wanted the spices). Use 2 tablespoons of Mexican Spice Mix with 500g of beef or chicken mince when making tacos or 3 tablespoons for Chilli Beef or Taco Soup. It’s always best to use organic spices if available.
Serves: 10 Tablespoons (105g) | Prep Time: 00:05 | Cooking Time: 00:00
Ingredients
- 3 Tbsp ground cumin
- 2 Tbsp ground coriander
- 1 1/2 Tbsp chilli, powder
- 1 1/2 Tbsp oregano
- 1 Tbsp smoked paprika
- 1 Tbsp fine sea salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp cinnamon
- 1 tsp cayenne
- 1/2 tsp black pepper, ground
Directions
Add all the above ingredients to a glass jar with an airtight lid and stir to mix well. Seal and store in the pantry for up to 6 months.
For Tacos: 2 tablespoons is equivalent to 1 packet of taco seasoning.
For Chilli: 3 tablespoons is equivalent to 1 packet of chilli seasoning.
Mexican Spice Mix is also delicious sprinkled on fish, pork, beef or chicken before grilling or baking.
TACO RECIPE (serves 4):
1 sml – med onion, finely diced
500g beef or chicken mince
2 Tbsp Mexican seasoning mix
3 Tbsp organic tomato paste
80ml filtered water
METHOD: Heat a pan on medium and add coconut oil or olive oil. Add the onion and cook until soft. Add the meat and cook for 5 minutes or until brown. Sprinkle over the spice mix and add the tomato paste and water, stir well. Cook simmering, for 8 – 10 minutes. Serve in Paleo tortillas or wraps with salad, salsa and fresh coriander leaves. Check out my Sweet Potato and Cassava Flour Wrap recipe HERE, or you will find a tortilla recipe in my Paleo Bread Cookbook HERE.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
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