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What seasonings can I add?

I am making tacos tonight but do not use the "taco kit" (too much sodium) that contains the spices to add to the meat. What spices can I throw in from my rack to make it taste just as good but twice as healthy? Thanks!

Answer Question
 
anxious1stimer

Asked by anxious1stimer at 1:25 PM on Nov. 4, 2010 in Food & Drink

Level 16 (2,714 Credits)
Answers (10)
  • Cumin, chili powder, cayenne pepper, black pepper, paprika, onion powder, garlic powder.
    ballewal

    Answer by ballewal at 1:31 PM on Nov. 4, 2010

  • try some low sodium adobo garlic powder a dash of onion powder
    gianna530

    Answer by gianna530 at 1:31 PM on Nov. 4, 2010

  • chili powder, garlic powder, cumin & pepper & fresh cooked onion
    sarasmommy777

    Answer by sarasmommy777 at 1:32 PM on Nov. 4, 2010

  • seasoned salt, cumin, onion powder, garlic powder, paprika, chili powder......all those together should get it pretty close to what one of the seasoning packs would be....
    mamagee1218

    Answer by mamagee1218 at 1:33 PM on Nov. 4, 2010

  • They have low sodium taco seasoning. I would get that.
    mompam

    Answer by mompam at 1:33 PM on Nov. 4, 2010

  • if you have some cumin, onion, garlic, chili powder, pepper, those would all work... if you want it a bit spicy, then throw in a tiny bit of red pepper flakes or cayenne (but very tiny amount)...
    babymar

    Answer by babymar at 1:37 PM on Nov. 4, 2010

  • ballewal uses exactly what I use it comes out so nummy
    nikkole42

    Answer by nikkole42 at 2:47 PM on Nov. 4, 2010

  • Cumin, chili powder, garlic, onion.
    SweetLuci

    Answer by SweetLuci at 3:20 PM on Nov. 4, 2010

  • I agree with ballewal too.........cooked minced onion with the meat and you are good to go! Just go with your taste on the spices and you'll be fine.
    LilyPondOasis

    Answer by LilyPondOasis at 4:35 PM on Nov. 4, 2010

  • you can throw in adobo, onion powder, ms dash salt n pepper, garlic powder
    toybar02

    Answer by toybar02 at 6:33 PM on Nov. 4, 2010

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