Opslag van pakketten met Mexicaanse kruiden naast Mexicaans eten

Mexican food is the favorite of many American households, perfect for a weekday lunch that needs to be prepared quickly. It is not uncommon to have random packets of herbs in your pantry, which leads to the general demand: If you make tacos, can you settle for flavored fajita packets? Is it a devious change, or will some aromas spoil the dish? We see how the kitchen compares tacos and fajitas.

What is the difference between tacos and fajitas?

Taco and fajita herbs are Mexican herbs that add a spicy flavor to toppings such as ground beef, chicken or fish. Whether you use sachets with a fajita flavour or tacos for your next dish, the end result will be very similar. Each brand has subtle differences, but both types of herbs contain cumin, paprika and chili in similar proportions. Use taco and fajita interchangeably when cooking without fear of unsuccessful recipes.

Although the two herbs are very similar, there are some differences. We took the most popular brand on the market, Old El Paso, and summarized the differences between the bags in the table below.

  Season of the fahita Taco Season
Manufacturer’s description Smoked mix of peppers, red peppers and onions. Sensational with beef or chicken strips and hissing fajitas. The rich mix of tomatoes, cumin and garlic gives everyone’s favourite Mexican flavour.
Total cooking time Twenty-five minutes. Twenty-five minutes.
Taste Fried chillies and chilli peppers Pepper and tomato
Herbal level Mild Mild
Ingredients: UNITED STATES Corn starch, maltodextrin, salt, sugar, sea salt, spices, chilli, vegetable oil, citric acid, artificial colourings, yeast extract, onion powder, silicon dioxide, natural smoke flavour, garlic powder. Chilli pepper, maltodextrin, salt, onion powder, spices, corn starch, sea salt, vegetable oil, silicon dioxide, citric acid, sugar, natural flavour.
Ingredients: Australia Sugar, rice flour, paprika, soy powder, salt, onion, paprika, garlic, oregano, parsley, citric acid, vegetable oil, black pepper, natural smoke flavour, silicon dioxide, cayenne pepper. Sugar, corn flour, salt, garlic, paprika, luminaria, tomato, onion, citric acid, oregano, chili, silicon dioxide, paprika extract, ground leaves.
Intended use depends on the packaging Fajitas, enchiladas, burritos. Tacos, burritos, enchiladas.

Comparison of ingredients

The ingredient lists for Old El Paso fajita and tacos are similar, but there are some variations to pay attention to.

  • Fajita spice contains more citric acid, which gives the food a slightly sour and sour taste.
  • Fajita contains garlic powder, not tacos. If you make fajitas but only tacos, crush a clove or two of garlic and cook them together with the meat.
  • Fajita contains a yeast extract that enhances the salty and umima flavor of the dish. If you make fajitas but only have tacos, add a little Maggi Season to get a similar result.
  • The Fajita herbs are artificially coloured to give the strips of meat a bright red tint when served. You don’t get the same color from a tacomix.
  • Fajita mixes enhance the earthy flavor of cumin, while tacos use more chilli powder to create a tastier dish.

If you put these small differences aside, you will notice that they are very similar.

Did you know that? The Spanish term fajita does not describe the type of flavour. It’s more like a piece of beef called a skirt. This meat is cheap and relatively resistant. It is cut into thin strips to facilitate chewing. Today, fajita is a common tex-mex term for grilled meats such as chicken, seafood or beef served with a flour or corn tortilla.

Computer Graphics Summary: Fajita v. Taco bag

Fajita and taco herbs How do fajitas and taco herbs differ?

Both spice mixtures add a pungent, slightly acidic flavour to the food. The tacos and fajitas purchased in the store range from mild to hot. In the meantime, manufacturers are also bringing various aromatic variants onto the market. In addition to the standard mixes, there are also chicken, low-sodium products and other options.

When you compare recipes for homemade fajitas and tacos, they usually use similar ingredients, so the flavors are probably similar. The fajitas used traditional steak with a harder skirt. Mexican chefs used the acidity of lemon or lime juice in marinades to break down muscle fibres. In modern commercial spices, you can notice the use of citric acid, which is useful for imitating the flavours of the original recipe.

Pay attention: In most packs of taco and fajita herbs, the spices used to make the product are not specified. However, they usually use the standard mixture of cumin, paprika, chili and perhaps Mexican oregano for an extra spicy and earthy note. If you are not familiar with Mexican oregano, check out our guide to compare Mexican oregano with regular oregano.

Can fajita and taco be used interchangeably?

Just trade one bag for another, and most eaters at the table won’t know any better. Fajita powder, on the other hand, is a little more acidic:

  • If you decide to use fajita mix for your tacos, you can reduce the acidity with a little sugar or baking powder.
  • If you use taco mix for fajitas, add a little lime juice or vinegar.

Keep taco bags Culinary uses for any spice juice

Although there are no fixed rules for the use of each mixture, the fajita flavour is excellent for making enchiladas, burritos and of course fajitas. The flavors you get from the fajita blend are excellent for dishes that benefit from the acidity. Fish is a good example.

Instead, the herbal blend of tacos is a versatile herbal mix that works well on tacos, burritos, enchiladas, beans and baked goods. Use it as a tasty alternative to Cajun, Adobo or Creole herbs.

Related reading :
What’s the difference between a taco and a burrito?
How do migas and chilakils relate to each other?
What is the best way to heat the tamales?


It’s a question people often ask themselves: Is a mix of fajitas and tacos the same? While there are some subtle differences, the next time you prepare a family dinner or invite friends, don’t worry about choosing one over the other.

Nutritionally, they also look very similar: Each option contains 15 calories per 2 cfr portion and no saturated fat.

What’s your favorite Mexican dish to make at home? Please let us know in the comments below.

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