A simple "mold-safe" recipe for making a guilt-free taco seasoning mix! This healthier version of taco seasoning is a recipe I use for any Mexican or Spanish-inspired dishes that I make.
In Phaze 2 I discuss the importance of removing gluten from your diet in order to heal from mold. Being gluten-free during the rest of the PhazeMoldDiet becomes one of the main reasons people fail on a mold diet.
Tacos and Fajitas were always one of my favorite foods until I realized that ALL of the taco and fajita spice mixes had both gluten AND sugar in them. I was determined to mix up my own version that did not include gluten, iodized salts, sugars, food colorings or other starches. Here is my mold-safe version of fajita or taco seasoning.
SUPPLIES YOU'LL NEED
Glass Jar with an air-tight lid – Keep you new gluten-free taco seasoning fresh by storing it in an airtight jar. These do the job nicely, and are easy to clean once you’ve used all your spice mix.
2 tbsp Chili powder
1 tbsp Cumin
1 tbsp Sea salt
1/2 tbsp Smoked paprika (or regular paprika if you don't have smoked)
1 tsp Dried oregano (or dried cilantro)
1 tsp Garlic powder
1/2 tsp Onion powder or dried organic onions
1/8 tsp Cayenne pepper (or 1/4 tsp if you like spicy)
Stir all ingredients together. Store in an airtight container.
How to use taco seasoning mix: Brown the ground beef (or other meat) first. Then, add 2 tbsp (28 g) seasoning and 1/2 cup (120 mL) water per pound of meat. Simmer until the extra liquid evaporates or absorbs into the meat.