This is the one I use most often

4 tablespoons chili powder

2 tablespoons cumin

1 tablespoon paprika

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon dried onion

1 teaspoon oregano

 teaspoon black pepper

1 tablespoon cornstarch (optional)

Chile powder (I grind my own out of chile de arbol and piquin. I don't really care for paprika, too bland. I've used korean chile powder too, and it's really good). Cumin is good, too, though not really authentic Mexican, but its traditional in USA style taco seasoning. Garlic or garlic powder, whatever. Onion or onion powder. Oregano (thyme works too if that's all you have). Achiote is also a very good ingredient (aka annatto seed), I've seen it ground before, but I just grind up seeds. Salt and pepper to taste.

Assuming you're using ground beef? A couple tips. One, brown the meat without any salt or seasoning. It will break up into pieces a lot easier. Two, deglaze with lime juice or beer, and a dash of soy sauce, tamari, Worcestershire or Maggi. Reduce the liquid--it should thicken up a little maybe from the deglaze. Off the heat and add your dry seasonings. If you cook the spices, you kill the flavor.

First off get good meat... Ranchera or skirt steak (if you want carne asada). Then it's simple... Sea Salt or regular salt to taste, pepper, and garlic. Nothing else. What will make your taco is your salsa. So good luck :) This is simple carne asada style taco. There's no right or wrong way to make taco as long as you like it.

Add smoked paprika for a boost.

Maybe not considered “”seasoning” but I usually take a can of chipotle in adobo, chop it up real fine, throw it in a bag with some flank steak and a handful of chopped cilantro and then refrigerate it for at least an hour. Grill it after and it’s amazing for tacos.

This has been my go-to taco seasoning for years. I usually double this per batch:

• 1 tablespoon chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper

I don’t use seasoning, just sofrito and a can of tomato sauce. The sofrito is an onion, bell pepper (any color), clove of garlic and handful of cilantro blended in the food processor. Add 1 tbsp of that per pound of meat, plus a small can of tomato sauce (4-8 oz depending on the amount of meat). Salt + pepper need to be added too.

Damn now I want tacos!!

My go to taco seasoning recipe from Serious Eats. I use 2 tablespoons/lb of beef, sometimes a little more. So good.

Tbh I use El Paso packets. It’s delicious. You can buy a bigger size of it in a small shake container. I always add a little more than recommended. Same with chili, McCormick packets but I practically double the recommended amount of seasoning

Dried and pre-ground spice lose flavour very quickly. Even when sealed. For the best punch of flavour, buy whole spice and grind them down in a mortal and pestle after lightly toasting them.

Fiesta Carne Guisada seasoning ftw

Cumin is the bare minimum. Apart from that it's largely a matter of taste. I put cumin & chili powder on pretty much every meat I cook.

Better question. How do I replicate the al pastor seasoning from Taquiera datapoint? I will give someone 20 dollars if they can tell me.

Good ol monosodium glutamate.

Lots of salt and cumin then a blend of red pepper, black pepper, paprika, chili powder, onion powder, and garlic powder.

I keep it simple, lime juice, salt and pepper, a little bit of cumin and that’s it. The best way to get the best flavor is over coals, barbecued. Not on a skillet or anything.

Marinate with some oil, lime juice, orange juice, onion slices, salt, pepper, onion and garlic powder, chef merito meat seasoning, paprika and cumin 👌🏻

Chef Mérito Carne Asada seasoning red top And yellow top Chef Mérito for ChickenCarne asada and Chicken season

I squeeze some lemon onto my meat or chicken then add seasoning

Sea salt and black pepper

Cannot go wrong with a decent cut of beef seasoned with salt and grilled over mesquite charcoal. I prefer flap meat, ribeye, and beef ribs.

For marinades, simplicity is nice. Fresh orange/lime juice with salt/pepper/onion/garlic will get you there.

The carne asada enchilada marinade from Asada: The Art of Mexican-Style Grilling is the one marinade I’ve tried that really blew my mind. Tremendous flavor, worth the effort. It’s made with a few types of fresh and dried chiles, onion, garlic, a few acids (citruses and vinegar), and a few dry spices.

Id just make it myself, but if i wanted to spruce it up id do this. Take a whole onion, cut it into Eighths. Peel a buncha garlic clothes. Toss in oil and roast until soft. Can also add jalapenos or other peppers if you have them and want a kick.
Add the carnitas, then add some orange juice like you would lime. Mix with onions and garlic. You can also add mexican oregano, cumin, ancho chili, toss it in the oven for another 10-15 minutes until heated through.

I fry it on blackstone to get a good crisp. Then i mix it with the 505 chile verde, also on the blackstone

lime, more lime, some salt, and more lime. all while heating it in a pan until it gets crispy bits and edges all over

I've made some dope Cubano sandwiches with these—the pickle and mustard jazz it up a bit.

Otherwise, I'll saute leftovers with some sesame-ginger dressing, slap that on some rice, and top with a fried egg.

Carnitas are so easy to make yourself in a crockpot: carnitas recipe. Tastes so much better and you can keep it in the freezer instead of whatever this is supposed to be.

But if you must, you could try onion powder, garlic powder, a little oregano, some cumin, a splash of orange juice, salt, and pepper, then crisp it up under a broiler or air fryer. But dang, if you’re going through all of that, you might as well just make it from scratch!

Cumin
Garlic powder
Paprika
Chili powder
Black pepper
Mexican oregano (you can use Marjoram as a substitute if you can’t find Mexican oregano)
Salt

Normally I’d also suggest cayenne but if spicy isn’t an option you’ll want to leave that out

Chili powder and cumin

Wow I'm a Mexican with good cooking skills, I've never used any of those seasonings l see on the comments. My go-to burrito item to assure a great burrito are sauces, Chilli Verde, Chilli Colorado, Chipotle Cream, ect.... You toss some with your protein your burrito is goon be a hit.

Others have added coriander seed to the list, which I think is a great addition.

If you want to take it up a notch, you can toast the spices in a pan for a little bit before you use them. Just be sure to toast them on a medium low heat, and move them constantly so they don’t burn. Only takes a minute or two.

How about a package of taco seasoning mix?
Seems to always taste pretty good.

Cumin, cayenne pepper, garlic, black pepper, salt, paprika, and cilantro. You can vary the flavor and spice wildly by adjusting the quantities of those, but I would start by having them in descending order with cumin being the highest and go from there.

I make my own now 3 tbsp chilli powder 2 tsp chilli flakes 2 tsp oregano 2 tbsp cumin 2 tbsp paprika powder 2 tsp garlic powder 1 tbsp salt 2 tsp ground black pepper

Keep in a jar and add about 3 tbsp to 500 grams mince beef and about 100 ml of water

I am a penzeys spices loyalist. Never had better spices

We're fans of Taco bell, can buy at smiths

Kirkland (costcos brand)

We make our own now - coriander, cumin, chili powder, garlic powder, garlic... can add different items based on desire - eg chipotle, smoked paprika

Sazon seasoning is an easy one to pick up to elevate Mexican food. I add chili powder and ground cayenne pepper to spice it up.

Try Goya Adobo seasoning. It is a game changer. Love it. Go light handed at first, it is pretty powerful.

You can do a fried shrimp, a cabbage slaw and chipotle mayo. Or like a fresh ceviche style shrimp with tomato, red onion, avocado, and maybe cilantro-lime creama.

If you want like a spicy shrimp maybe do chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper.

Edit to add: if you do the chipotle mayo, get chipotle peppers in adobo sauce.

Most Americans Mexican places use Adobe seasoning mix. It has a hint of msg in it.

Ground beef tacos benefit from a hint of msg. Burgers do too.

Assuming you're using enough spice blend, 9 times out of 10 you just need more salt

Salt, MSG, and maybe some acid like a squeeze of lime can make up for just about anything.

I also found that if you go a little overboard on MSG and masa slurry it starts to really approach fast food qualities of taco meat, which is exactly what you want sometimes.

In recipes like this that call for a spice that has a smoked version, I like to do ⅔ regular and the remaining ⅓ the smoked version. Paprika and chili powder mostly but there are other more obscure ones out there I'm sure.

Right? I’m sure I’m just using it wrong, and I do often try to season by taste, but I can just cannot seem to use smoked paprika in a way that doesn’t make me regret it. Especially combined with chili powder, another dark, pepper powder?

Also use smoked paprika