Measure the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and optional cayenne pepper.

Place each ingredient in a small bowl. Measuring before mixing helps you keep track of the quantities and makes the process easier for beginners.

Use a small spoon or whisk to stir the spices together. Break up any small lumps of garlic powder or onion powder.

Keep stirring until the mixture has an even color and the spices are distributed throughout the bowl.

The aroma should be warm and savory, with the earthy scent of cumin, the smoky note of paprika, and the familiar smell of garlic.

You can smell the seasoning to get an idea of its flavor, though the best way to judge the final taste is to cook a small amount with chicken.

If you prefer more heat, add cayenne pepper. For a stronger smoky flavor, add a little extra smoked paprika. If the mixture tastes too salty, prepare another small batch without salt and combine the two.

Avoid tasting a large amount of the dry seasoning by itself, as raw spices can taste harsh.

Spoon the finished chicken taco seasoning into a clean, completely dry glass jar or airtight spice container.

Close the lid tightly and label the jar with the name and preparation date.

Keep the container in a cool, dry cupboard away from direct sunlight, steam, and heat from the stove.

For 1 pound of boneless chicken, start with 1½ to 2 tablespoons of seasoning, depending on your taste.

Add 1 tablespoon of olive oil and 1 tablespoon of lime juice if you want a simple marinade. Mix well, coat the chicken, and cook until the thickest part reaches 165°F (74°C).

You can use this seasoning for chicken breast, chicken thighs, diced chicken, or shredded chicken. Adjust the amount based on the size of the batch and how strongly seasoned you like your tacos.