No Salt Taco Seasoning Recipes
NO SODIUM TACO SEASONING
I love making (and eating) Mexican food, but I don't like the additives, sodium, and questionable freshness of the store bought taco seasoning pouches. I knew I probably had all the ingredients to make my own, so after a little research, I came up with this no-salt, scaled-up recipe. This recipe makes enough seasoning for 10...
Provided by Margaret G
Categories Seasoning Mixes
Time 20m
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients in an airtight bag or bowl. shake to combine. Store in an airtight container.
- 2. To make taco meat, brown one pound of ground beef (or any meat), add 1/4 cup of water and 2 tablespoons + 1 teaspoon of seasoning. Add salt, or not, to taste. Starting with 1/2 teaspoon and adding from there. Simmer 5 more minutes or until liquid level and meat "doneness" are satisfactory.
TACO SEASONING II
A mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt in this mixture.
Provided by PNCHANDRA
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 21
Number Of Ingredients 7
Steps:
- In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning.
Nutrition Facts : Calories 8.4 calories, Carbohydrate 1.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, Sodium 8.8 mg, Sugar 0.3 g
ALL-PURPOSE NO-SALT SEASONING MIX
I got this recipe from my mother-in-law, Helen. I make it up in big batches. It's scrumptious on most everything, I use it often, and I make it for teacher gifts also.
Provided by PJango
Time 5m
Yield 10
Number Of Ingredients 10
Steps:
- Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.
Nutrition Facts : Calories 6.8 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 0.3 g
SALT AND SODIUM FREE TACO SEASONING
I'm trying to cut down on salt and sodium. Here is a great taco seasoning I've used that has no salt in it but still has all the flavor.
Provided by JANE LOUISE
Categories Seasoning Mixes
Time 15m
Number Of Ingredients 5
Steps:
- 1. Stir everything together and store in a jar or plastic container. 7 teaspoons of this mixture equals 1.25oz. pkg. of taco seasoning. So, this makes 3 of those packages. I have also purchased those little zip lock bags and put 7teaspoons of this concoction in each of them so I just need to reach for a bag instead of count out 7 teaspoons each time. Then when you're making the taco meat, the water a normal package of seasoning calls for can actually be added to your seasonings right in the bag and then poured out on your hamburger. Less mess!
NO-SALT TACO SEASONING MIX
From 500 Low Sodium Recipes by Dick Logue. I haven't tried this one yet, but Dick Logue has some other really good salt-free seasoning recipes, so I'm posting this for future use. (The book says it makes 6 servings of 1/2 tsp. each. In practical terms, that works out to about 3 tbsp. per pound of ground beef.)
Provided by Goody2shz
Categories Mexican
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a resealable plastic bag and shake until completely mixed. Add to browned ground beef along with 1/2 to 1/3 cup water and cook until reduced to desired consistency.
NO SALT TACO SEASONING
Make and share this No Salt Taco Seasoning recipe from Food.com.
Provided by Quickdrawmatty
Categories Mexican
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except the salt substitute.
- After you cook your ground beef add maybe a 1/4 cup of water and add mix.
- Right before you serve sprinkle salt substitute on beef.
- Tip: if you prefer to use salt in your cooking add it at the table. You taste it more and end up using less salt. Your heart will thank you.
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- When cooking the meat or vegetables I add in about 1/4 cup of water at the end after the spices have cooked their 2 minutes and then stir to evaporate. It lets the spices meld with the other ingredients better and you can scrape up any caramelized bits also.
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