Keto Taco Seasoning

Any ground meat works. Ground beef is the most common, but ground chicken, ground turkey, and ground pork all pair well with these spices. The seasoning also works on diced chicken, shredded pork, or sliced steak. I use it on ground beef most often because it cooks fastest and absorbs the seasoning evenly.

The most common cause is not toasting the spices before adding liquid. After sprinkling the seasoning over browned meat, let it cook for 60 seconds before adding water. This blooms the spices and brings out their full flavor. Second, make sure you are simmering long enough. Five minutes covered is the minimum. The longer the meat sits in the seasoned liquid, the more flavor it absorbs. Third, check your spice freshness. Chili powder and cumin lose potency after about a year. If the jar smells faint when you open it, the spices are too old.

Bitter taco meat usually comes from burning the spices. If you add the seasoning to a dry, screaming hot pan, the chili powder and cumin can scorch in seconds. Brown the meat first, then reduce the heat slightly before adding the spice blend. Stir it in and let it cook for about 60 seconds, then add water right away. The water stops the spices from burning and creates the simmered sauce texture. If it already tastes bitter, try adding a small pinch of salt and a squeeze of lime juice to balance it out.

Store-bought packets contain cornstarch or maltodextrin as thickeners, which is where most of their carbs come from. This blend skips those fillers entirely. To get the right consistency, simmer the meat covered for at least 5 minutes so the liquid reduces naturally. If you want a thicker sauce, let it simmer uncovered for an extra 2 to 3 minutes until the liquid cooks down. You can also add 1/4 teaspoon of xanthan gum (less than 1g carbs) if you want the exact packet-style thickness.

This homemade taco seasoning has approximately 1.6 grams of carbs per tablespoon. A standard store-bought packet has 4 to 5 grams of carbs per tablespoon because it contains maltodextrin, cornstarch, and sometimes sugar as fillers. One full batch of this seasoning (enough for 1 pound of meat, typically 4 servings) adds about 6.4 grams of total carbs to the entire batch, or roughly 1.6 grams per serving.

Yes. Lightly sprinkle the seasoning on both sides of white fish (tilapia, cod, or mahi mahi) or shrimp before cooking. Use about half the amount you would for ground beef since fish has a more delicate flavor and too much seasoning will overpower it. Pan sear in a hot skillet with avocado oil for 2 to 3 minutes per side. It works well in fish tacos with shredded cabbage, lime, and a drizzle of sour cream.

Homemade taco seasoning keeps its full flavor for about 6 months when stored in an airtight container in a cool, dry place away from the stove. After 6 months, the spices gradually lose potency. You can still use it, but you may need to add more to get the same flavor. The easiest freshness test is to open the jar and smell it. If the aroma is strong and immediate, it is still good. If you barely smell anything, make a fresh batch.

Taco seasoning leans heavier on cumin and paprika for a smoky, earthy flavor that works on meat for tacos, burritos, and fajitas. Chili seasoning typically has more chili powder and often includes extras like cocoa powder, cinnamon, or dried peppers for a deeper, more complex heat. You can use taco seasoning in chili (I do this when I want a Tex-Mex style chili), but the flavor profile will be lighter and less layered than a dedicated chili spice blend.