Nacho Seasoning | Gluten Free, Low FODMAP

You are going to love making and using this Gluten Free, Low FODMAP Nacho Seasoning. This seasoning is not as salty as the bought packets of taco seasoning, so your family may just need to adjust to the difference. But it has no high FODMAP ingredients (onion and garlic powders) that many people need to avoid. I add roast onion infused oil and garlic infused oil to whatever I am making with this nacho seasoning. It does have the exotic taste and aroma of ground cumin seed. When you make this, you’ll be able to smell the sweaty sock-ness, and never miss packets of taco seasoning again.

One of our family favourite meals is a big plate of nachos, with delicious nacho meat on organic corn chips, served with organic cheese, organic sour cream and homemade salsa (lactose free dairy for my husband and I). The kids love it and ask for seconds. I love it because it is a super quick meal to make, and I know it has vegetables in it! I make up a big batch of nacho meat (or nacho mix), which is grassfed mince, finely grated veges, tomato salsa, nacho seasoning, garlic and onion oil. I then freeze it in portioned containers, so that we always have it on hand to make easy dinners.

This nacho seasoning can be the foundation of many good dishes though, like fajitas, tacos, chile con carne, Mexican salad and huevos rancheros!

low fodmap nacho seasoning

MAKES

About 1/2 cup (you can easily double or triple the batch, it will store for months in the pantry, but you’ll use it up before then)

INGREDIENTS

  • 2 tsp smoked paprika (or you can use sweet paprika)
  • 4 tsp ground cumin seed
  • 1 tsp ground coriander seed
  • 2 tsp dried oregano
  • 1/2 tsp chipotle chilli powder
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp ground pepper, or 1/4 tsp freshly cracked black pepper
  • 1 tsp sumac (optional, but it gives it a zesty quality)

METHOD

  1. Combine all spices and herbs ingredients in a jar and shake it. You can also whisk it in a bowl, or grind it in a mill of a food processor (which helps crush the herbs and cracked pepper a bit more) and transfer to a jar to store.
  2. Store the gluten free, low FODMAP nacho seasoning in an airtight container, or jar with lid. It will last for several months in the pantry, but I generally use it up pretty quickly!

NOTES

  • I do dry my own home grown herbs, chillies and coriander seed at times, but I generally buy my herbs and spices here. Coriander seed is fairly easy to grow and harvest (because coriander loves to flower and ‘go to seed’ in warm weather) but I have found it hard to grind or mill the seed into powder, without having sharp bits left behind.
  • I like the smokiness that chipotle chillies add to the Gluten Free, Low FODMAP Nacho Seasoning. Chipotles are smoked/ dried jalapeno chilli. You can use any chilli powder. I have made my own smoked home grown chillies in the past, which were delicious, but time consuming!
  • It is also fairly mild in chilli spice, as my daughter isn’t into spicy food (crazy girl) but you can obviously add more chilli powder, to your liking.

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