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Marla’s Mexican Rub

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I created this rub recipe to replace those packets of taco and fajita seasoning. This rub is full of smoky Mexican flavors and is much lower in sodium than the commercial packets and is free of chemicals and preservatives. This combination works great on chicken breast, beef, white fish, shrimp, black beans or veggies for fajitas, grilled or baked tacos & tostadas. Even for salads! This can even be used on ground turkey, chicken or beef as taco seasoning by sprinkling the rub over the ground meat once it is mostly cooked and then adding about 1/2 cup of water to the seasoned meat. Continue cooking the meat until it is cooked through and the water reduces into a nice sauce for the meat. Finish the meat with a squeeze lime juice over the top. Serve and enjoy!

  • Author: Chimp Media
  • Cuisine: Mexican

Ingredients

Scale
  • 4 t Ancho Chili Powder
  • 3 T Smoked Papprika
  • 1 t Dry Oregano (crushed (preferably Mexican Oregano))
  • 2 t ground cumin
  • 2 t garlic powder
  • 1 t freshly ground pepper
  • 1 t kosher or course sea salt
  • 1 lime (juice, freshly squeezed)

Instructions

  1. Combine all ingredients except the lime juice in a small bowl. Mix well to combine.
  2. Sprinkle 1 T of the rub over the dish (chicken, nachos, etx.) and then squeeze the juice a lime on top.
  3. Any extra dry rub can be stored in an airtight container in your spice cabinet.

Marla's Mexican Rub – I created this rub recipe to replace those packets of taco and fajita seasoning. This rub is full of smoky Mexican flavors and is much lower in sodium than the commercial packets and is free of chemicals and preservatives. This combination works great on chicken breast, beef, white fish, shrimp, black beans or veggies for fajitas, grilled or baked tacos & tostadas. Even for salads! This can even be used on ground turkey, chicken or beef as taco seasoning by sprinkling the rub over the ground meat once it is mostly cooked and then adding about 1/2 cup of water to the seasoned meat. Continue cooking the meat until it is cooked through and the water reduces into a nice sauce for the meat. Finish the meat with a squeeze lime juice over the top. Serve and enjoy! – Ancho Chili Powder, Smoked Papprika, Dry Oregano (crushed (preferably Mexican Oregano)), ground cumin, garlic powder, freshly ground pepper, kosher or course sea salt, lime (juice, freshly squeezed), , Combine all ingredients except the lime juice in a small bowl. Mix well to combine. ; Sprinkle 1 T of the rub over the dish (chicken, nachos, etx.) and then squeeze the juice a lime on top. ; Any extra dry rub can be stored in an airtight container in your spice cabinet.; ; – – Mexican – Dairy Free – Gluten Free – Healthy Comfort Food – Lectin Free – Low Carb – Paleo – Pescatarian – Vegan – Vegetarian