Hand blended from cumin, Mexican oregano, sea salt, red pepper, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram, cardamom and basil.
To make the perfect fajita marinade, mix 1-2 tablespoons of fajita seasoning with 2/3 cup vegetable oil and 1/3 cup vinegar or lime juice. Add to thin strips (1/2” to 1” thick) of skirt, flank or round steak, chicken or pork and marinate in the refrigerator overnight. For shrimp marinate for about 4 hours. Also delicious on roasted vegetables like sweet potatoes for a south of the border flair. We think the best preparation is to grill the meat with peppers and onions and then serve together with warm tortillas, sour cream, cheese and guacamole.
You’ll receive 2 ounces in a reclosable bag. Enjoy!