Mexican Spice Blend

Adapted from St. Paul’s Hospital renal dietitian resources.

Photo by Emils Plinte on Unsplash

Mexican Spice Blend


  • 5 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp paprika
  • 3 Tbsp cumin
  • 2 tsp black pepper
  • 1 tsp cayenne pepper


In a bowl, combine all the ingredients and whisk gently to combine. Package the mixture in an airtight container until ready to use.

Best for tacos, fajitas, enchiladas, and chili.

The nutritional analysis is based on a 6 g serving, which is equivalent to approximately 1 tablespoon.

Nutrient Analysis

Calories: 18.5 KCal

Protein: 0.9 g

Carbohydrates: 3.1 g

Fibre: 1.5 g

Total Fat: 0.8 g

Sodium: 91.7 mg

Phosphorus: 20.91 mg

Potassium: 108.29 mg

Renal Diet Nutrient Analysis

Serving size: 1 Tablespoon - 6 g