Making one's own spice blends is a wonderful way to ensure freshness and safety when dealing with any dietary intolerance. Taco seasoning is one spice blend that I often see people requesting. I created this particular mix for use in my Pumpkin Tofu Tacos but decided to share it separately because it can be used for any homemade tacos. 

I usually prefer to cook with fresh herbs but dried Mexican oregano works quite well for this type of recipe. I find that the dried oregano at times can have somewhat of an undesirable texture. One solution is to run the oregano through a spice grinder or crush with your fingers or tool in order to create smaller pieces. Another is to use fresh oregano. If using fresh oregano, measure separately from the rest of the spices and add to the individual recipes when adding the mixed spices.  

Similarly, if a recipe needed a touch of green onion flavor, I would normally add fresh green onion (green tops only to be FODMAP safe) to whatever recipe that I was cooking separately from this spice mixture. If a dried onion product is preferred, you can dry your own green onions: Chop fresh green onion (green tops only to be FODMAP safe) and spread in a thin layer on parchment or silicone mat lined baking sheets. Bake in your oven at the lowest possible setting until dried. It can be helpful to keep your oven door propped slightly open during their process. 

In general, I do not feel that this spice mix needs onion or garlic flavoring but some recipes for which one would use this spice blend may benefit from the addition of garlic or onion infused oil. 

This blend has a nice, but not overwhelming kick. If you prefer more heat, you can add a hotter spice such as hot sweet paprika or crushed thai chili peppers.

This recipe as is makes approximately 5 teaspoons. This amount is suited to flavor approximately 12-16 oz or so of ground or chopped protein. Scale it up for a larger serving or to make a spice mix to keep on hand. The measurements in parentheses are listed as “parts" meaning that you can use any equal measure multiplying by the number of parts for each ingredient. 

{Please review the ingredient notes listed under Tips for the Posh Belly if following either Gluten Free, Low FODMAP, or Low Fermentation diets.}

INGREDIENTS

1/2 teaspoon (or 1 part) chipotle powder
1/2 teaspoon (or 1 part) ancho chili powder
2 teaspoons (or 4 parts) dried Mexican oregano or fresh oregano
1 teaspoon (or 2 parts) ground cumin
1 teaspoon (or 2 parts) ground coriander

EQUIPMENT

Misc. measuring spoons
Spice grinder (optional) 
Small bowl
Mixing spoon

METHOD

Add all dried herbs and spices to a small bowl. Mix together to blend. 

TIPS FOR THE POSH BELLY

GLUTEN:  Be sure to select herbs and spices free from cross contamination.

FODMAPs | FRUCTOSE MALABSORPTION:  In general, herbs and spices (other than dehydrated garlic and onion) are FODMAP safe. Chipotle and ancho chili have not been specifically listed but Monash lists "chili powder" as FODMAP safe in 1 teaspoon serving size with no warnings for larger servings.

SIBO | CCEDARS-SINAI LOW FERMENTATION DIET:  This recipe is SIBO safe.