AIP (Autoimmune Protocol) Taco Seasoning ~ nightshade and seed free

This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.

With this AIP Taco Seasoning Recipe, taco lovers can enjoy tacos again, even if they’re on the autoimmune paleo diet. And even if you’re not on a special diet, you will love this blend–it’s great and tastes fantastic on so many things!

Spoonful of each of ingredients to make taco seasoning

One of the things that really spice up a meal (pun intended) is seasoning blends. With the right seasoning mix, you can turn plain meats, veggies, eggs, or a salad, into something really special.

And one of our favorite seasonings is taco seasoning. However, if you’re on the AIP diet, regular taco seasoning is out of the picture. It’s laden with peppers and seeds, both of which are off limits on the AIP diet, but I love all things taco, so I really wanted to develop this.

It’s been years since I have bought taco seasoning in the store — we actually buy very little processed food at all. Instead, we’ve used this Homemade Taco Seasoning for years, and it has served us well.

Problem is, that about a year ago, I started looking at the Autoimmune Protocol Diet (otherwise known as the Autoimmune Paleo Diet, or the AIP Diet, or AIP for short), and that changed everything.

My Life with Special Diets

For those of you who don’t know about the AIP Diet, it can be tough. I’ve been on a number of special diets over the years, but this one is just about the hardest one.

My special diet journey started with my son’s life-threatening food allergies that manifested themselves in severe eczema when he was an infant. I removed the top allergenic offenders from my diet so that the proteins wouldn’t be present in my breastmilk, and his skin healed miraculously. Basically I removed wheat, egg, dairy, soy, fish, nuts, and peanuts from my diet. Tough, but doable.

Then later, when it was clear that I had major issues with candida, I went on the candida diet. This was hard in a different way, but with alternative sweeteners like stevia, xylitol, erythritol, and the like, it’s very manageable once you get rolling.

I’ve tried GAPS for my oldest at one point. That was hard.

And Paleo. Hard, but mostly tough since I have to always be mindful of the candida thing.

But AIP.


I’ll tell you more later, but I ended up trying the AIP diet on the advice of a top blogger who knew of my struggles with Thyroid Disease and Adrenal Fatigue. She had done the AIP Diet for awhile and said it was a huge help, so I tried.

And it was hard. Again, mostly because I have the whole candida “thang” going on, which means you have to avoid loads of fruits, yucca, tapioca, cassava, and such things in excess, and they are the backbone of so much that is AIP.

Spices are hard too since you technically are supposed to not eat nightshades or seeds, and so many of the lovely fragrant, intense spices are just those.

spoonful of spices for AIP taco seasoning

Spices like:

chili peppers,
and paprika.

Yup – all my favorites.

Perhaps they are yours too?

So — since I’m totally not into boooooring food, this recipe came about out of necessity for something really fun and tasty to spice up “meat and veggies.” Even though I am not totally following the AIP Diet right now, you never know when that might happen again, and I really wanted to have this in my back pocket. Plus, with the growth in autoimmune disorders in today’s society (due to the perfect storm of gut health and overall health insults), I really wanted to make this available to those who are desperately trying to heal but are finding their diet to be less than appealing.

How to Use This Seasoning

Whether you are on the AIP Diet or not, you will enjoy this blend — guaranteed.

My youngest, in fact, told me it was the best seasoning I have ever made. Now, he might say that in a few months about another seasoning, but he really liked it. And that’s a good sign :).

Serve this on tacos (of course), on other meats, as the seasoning for Homemade Sausage Patties, on salads, veggies… really on anything savory. And if you’re not grain-free you could have it on stovetop popcorn as well, or as a blend to put on Homemade Kale Chips.

The possibilities are endless.

Oh, and while you’re at it, here are great recipes for Grain-Free Taco Shells and Paleo Tortillas. So you’re all set for your next AIP Mexican Fiesta :).

AIP taco seasoning

What You Will Need

  • Onion Powder
  • Cilantro (can subsitute parsley, if desired)
  • Salt (I use Real Salt)
  • Oregano
  • Turmeric

For my spice shopping, I really like Frontier Brand. I’ve done taste tests with about 5 different brands, and Frontier Brand has won out every time and they are very reasonable. Starwest Botanicals, has really great spices too.

Recipe Notes

  • Make It Thicker: For a seasoning with a bit more “heft” to it, add about 1 teaspoon of a starch that is appropriate for your dietary needs to the mix.
  • Make It Saucier: Add approximately ¾ cup water to the beef and seasoning mixture to make a more “saucy” beef.
  • Save Time: As mentioned in my “Saving Time in the Kitchen by Baking in Bulk” post, I recommend making more of this in advance so that you have it on hand when you need it. Cook once, use two three four times or more :-)!
  • Great on Everything: We even love this as a standby seasoning on our table. It tastes great on veggies and loads of other dishes!
  • Use approximately 2 tablespoons taco seasoning mix for each pound of ground meat (or to taste, of course. Some people may prefer 1 tablespoon, others up to 4 tablespoons).
    As with other any other taco seasoning, either use the mixture as is, or add approximately ¾ cup water to the beef and seasoning mixture to make a more “saucy” beef.
spoonful of spices for AIP taco seasoning with text overlay
AIP taco seasoning

AIP (Autoimmune Protocol) Taco Seasoning ~ nightshade and seed-free

It’s hard to give up things like tacos when you go on AIP. This autoimmune protocol taco seasoning is free of nightshades & seeds.
4.25 from 4 votes
Print Pin Rate
Course: Seasoning
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan, whole30
Keyword: aip taco seasoning
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3
Calories: 22kcal



  • Place all ingredients in a small bowl.
  • Stir well.
  • Store in a tightly-closed container.


Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 779mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg | Net Carbs: 4g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

What is YOUR favorite seasoning?
How would you use this AIP Taco Seasoning?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating



  1. I wish there was a taco spice sub out there for a person allergic to both capsasin and nightshades that was flavorful with zero heat but still was able to have a similar taste to cumin. I can’t cook with any heat. Not white nor black pepper, paprika or Chilli powder, ginger, turmeric, curry, cumin, coriander, nutmeg or any kind of hot peppers. These all cause intense sweating, heart palpitations, dizziness and appetite loss for a memeber of my family. Any ideas?

  2. I froze fresh cilantro in a small amount of water. Do you think it would work to add that to my cooked beef or chicken with this AIP taco seasoning?

  3. Love the link to candida is Oxalate… please listen… please learn. We all have candida but oxalate makes it overwhelming as well as it forms it’s own biofilm… which can become a nightmare. This interview was amazing! Dr. Eliot Overton nails the information. Please look into this interview. Pardon the interviewers language in the very end. But the whol interview takes the information and completely lays down a foundation. I am one of those that cannot handle oxalate. I laughed at my doctor at Mayo clinic who told me after I saw the list and said geez all they can eat is meat he said don’t worry you can have chicken fingers . Which was a joke. But I didn’t care for his humor at the time. This interview nails every detail I have endured and went through. I fell off my wagon and I must get back on. Please watch. (video not available anymore so link was deleted by blog owner)

    1. Hello Mia!

      First of all soooo sorry for the delay in responding. I have tons of comments with a lot of spammy things to weed through and it’s been a mess to get through (as you can tell).

      Anyhow, the youtube link you shared isn’t working any longer. What was the video about?

      I have been digging into oxalates some so let me know what you are talking about.

      I have thoughts…..hope to hear back from you! Again, so sorry!

  4. I find that the taste of dried cilantro is quite dull, so I prefer fresh or fresh-chopped-and-then-frozen cilantro.
    Do you find that the dried herb in this recipe retains flavor?

    1. Hi there. I agree with you on cilantro but in this case you don’t want a lot of cilantro flavor. Would be interesting in hearing what you think!

  5. I have been using this recipe to make tacos 2-4 times a month since October. Even after I could have peppers again, I continued using the recipe since it tastes better than packaged taco seasoning. After a few week break from tacos, I pulled up the recipe to make tacos for dinner tonight. I couldn’t figure out how I managed to measure wrong and was left with inedible, oversalted tacos. I looked back at a screen shot of your recipe that I had texted to my husband several months ago. Lo and behold, I did not measure wrong. The recipe used to say 1/2 tsp of salt rather than the 2 tsp now called for. I normally notice something off about a familiar recipe. I am so glad I took a screen shot of the previous version of this recipe because it was fantastic. This version with 4 times the amount of salt, not so fantastic or edible for my palate.

    1. Hello Stacy! First of all, sorry for the delay in getting back to you. I’ve been so inundated and wanted to check on the issue here. Interesting that you had that screenshot!

      I guess it all comes down to taste. We made the recipe tonight using 1/2 tsp and it still needed salt on the dish we made (just ground beef on lettuce wraps with some lentils). How did you serve yours? We do like salt, however! I’m not sure what happened–possible that the import of the recipe messed up the 1/2 and made it a “2” instead. Things happen! But regardless I made it 1 tsp “or to taste” because at least for us we could have still used more salt. Thanks for filling me in and glad you enjoyed it overall.

  6. 5 stars
    Tried this recipe tonight with chicken in the Instant pot. Subbed fresh cilantro bc I had it- it was amazing!!! First chance having tacos since diagnosis – THANK YOU SO MUCH!!!

  7. Made this tonight with ground pork. Used the full recipe with 1t arrowroot powder added and 1/2 cup water. This was so delicious! I served it with Paleo Mom’s homemade cassava flour tortilla’s. This was a winner!

  8. loved this recipe and that it allowed me to have taco meat again! My Tex-Mex lovin heart rejoiced!!!

  9. I’m having a hard time understanding your first recipe note:

    “- For a seasoning with a bit more “heft” to it, add about 1 t on plan starch of choice to the mix.”

    What is “1 t on plan starch”?

    My allergy isn’t about nightshades (I don’t think), I’ve enjoyed tomatoes without problems. My issue is with the capcacin in pepper (I think). I had to self diagnose because no one can figure out why I can’t even eat a green bell pepper without feeling ill.

    1. Hi there. Sorry about the confusion – I just updated the post and I think it reads better now. I have heard that people have different issues with different nightshades. Just depends!

  10. Thank you for this!!!!! I have been craving tacos like no other. For Valentine’s dinner I wanted to cheat and go get some carne asada but instead I got creative. For 1.5 lb chuck shoulder steak, sliced thin and cooked with chopped onion and minced garlic, I used your whole recipe (w/ parsley flakes), plus 1/2 teaspoon primal palate breakfast blend and added 1/2 tsp ACV and 1/4 c water. Made paleo momma cassava tortillas and topped with avocado fresh cilantro and lime. It was to die for! Thanks for the inspiration.

    1. Cumin is missing which is no nightshade and is a key flavor in Mexican food. It gives taco filling that special taste.

  11. Is the cilantro fresh or dried? We just started AIP for my husband and he’s going to be in Mexican food withdrawals very soon without his taco seasoning. This looks great!

      1. I may just be missing it, but as far as I can tell the recipe still doesn’t state how much beef this amount of spice is meant for. Could you please clarify this? I’m very interested in trying the recipe. Thanks!

        1. Hi James. I’m not sure what happened but it should be there now – thanks for letting me know and hope you like it!

    1. Glad you like it! If I have time I could try, but all spice jars are different sizes. I just added the total amount of 3.75 tsp for the recipe, so figure out how many tsps are in your container and go from there. If you think there’s a standard jar size that would be helpful I’m happy to try if I have time.