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Tacos With Allergen-Free Seasoning


Updated June 14, 2007

Pre-made taco seasoning mixes can help make a quick kid-friendly dinner, but some popular brands contain allergens like dairy, wheat, corn, and onion. Some also contain MSG.

I use Whole Foods Market's chili powder, which includes no additives, but you can easily make your own (omit the garlic if you're sensitive). Any culinary starch (corn, potato, arrowroot, or tapioca) will work. You can mix together the chili powder, red pepper, cayenne, and starch, and keep it in an airtight container for a worknight meal. Be aware: Depending on how hot your chili powder is, these tacos can be pretty spicy!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 1 lb. ground chicken, beef, turkey or ground tofu "mock meat" crumbles, or cooked black or pinto beans
  • 2 tbsp. Goya Adobo, or 1 tbsp. salt, 1 tsp. black pepper, 1 tsp. dried oregano, and (optional) 1 tsp. garlic powder
  • 2 tbsp. chili powder
  • 2 tbsp. ground red pepper
  • pinch cayenne pepper (optional)
  • 1 tbsp. starch (see introduction)
  • 1/4 c chicken or veggie broth (or more if needed)


  1. In a skillet over medium heat, brown meat or beans and Adobo or salt, pepper, oregano and garlic powder until meat is completely cooked through or until beans are completely warmed and gently browned.
  2. Meanwhile, mix together the chili powder, red pepper, cayenne pepper, and starch. Stir in the broth to make a slurry. When the meat or beans are completely cooked, stir in the slurry to coat thoroughly. (Add more broth, if necessary, if the slurry is not sufficient to coat.)

To serve: Serve immediately with corn or flour tortillas or rolled inside lettuce leaves with your favorite toppings --- salsas, tomatoes, lettuce, olives, cheese, guacamole, or peppers.

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