Taco seasoning

One of my favourite comfort foods is tacos, but of course, the convenient packages of taco seasoning in stores are definitely not FODMAP friendly. But even if you're not on a low FODMAP diet, you might want to switch to making your own mix. There's really no need to have seasoning that contains dextrose, large amounts of salt, yeast extract, potato starch, dried potato pulp, and an anti-caking agent. The interesting thing, however, is that the same brand sells a version of this same mix without all the crap in the UK. It's still high FODMAP, but it makes me wonder why mixes in the Netherlands contain so much rubbish when you clearly don't need it. But it obviously proves my point, that taco seasoning doesn't need those additives.

A serious challenge in creating this mix was making a flavourful version without the main flavour makers onion and garlic. The mix I used to buy was 25% onion and garlic powder, so you can imagine. But I have come up with several solutions for that: 1. If you can eat onion and garlic, just use fresh. I imagine it will taste much better than dried. 2. Add a pinch of asafoetida while you're cooking. This will provide the same flavour profile as onions and garlic, but is FODMAP friendly. 3. Start your recipe by frying of whole garlic cloves in some oil, then remove the garlic, and continue your recipe. 4. Just use this seasoning mix as is. It's delicious even without these flavour makers.

4tbsp smoked paprika
4tbsp ground cumin
2tbsp ground coriander
1tbsp dried oregano
1tbsp chilli flakes

makes a small jar

  • Place all ingredients in a small jar. About 300ml in size should work well.
  • Screw on the lid.
  • Shake until the spices are well combined.
  • Store in a dark and dry place. A cupboard is fine.

The taco seasoning mix will keep for six months, but if you're anything like me you'll probably finish it much earlier.

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