{"product_id":"meat-church-dia-de-la-fajita-tex-mex-fajita-seasoning-12oz","title":"MEAT CHURCH: Dia de la Fajita – Tex-Mex Fajita Seasoning (340g)","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Citrusy and savoury, not hot (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g shaker (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Waxahachie, Texas)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten Free, No MSG\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Beef \u0026amp; chicken fajitas, grilled veg, prawns\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eDía de la Fajita: the fajita seasoning for taco night's easiest win\u003c\/h2\u003e\n\u003cp\u003eMeat Church Día de la Fajita is a citrus-forward Tex-Mex fajita seasoning from Matt Pittman's Meat Church in Waxahachie, Texas, made for beef and chicken fajitas, grilled veg and prawns. It's built around a bright hit of lemon and garlic rather than the usual chilli-forward approach, and it earns its keep well beyond taco night.\u003c\/p\u003e\n\u003ch2\u003eThe flavour\u003c\/h2\u003e\n\u003cp\u003eSavoury and garlicky on the front, built on dehydrated garlic and onion with classic Tex-Mex spice underneath. The middle carries a genuine citrus lift from lemon juice powder — bright rather than sour, the thing that makes this taste distinctly like a fajita seasoning and not just a generic Mexican blend. It finishes clean and aromatic, with the papain and bromelain doing quiet double duty as natural tenderisers on the meat as much as on the palate. There's real spice here, but almost no chilli heat.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeason beef skirt or chicken thigh before a hot, fast sear or grill — this is a high-heat, short-cook seasoning, built for the sizzle, not a long smoke.\u003c\/li\u003e\n\u003cli\u003eToss grilled capsicum and onion in it straight off the flat-top for a fajita veg mix that tastes like it's been marinating for hours.\u003c\/li\u003e\n\u003cli\u003eDust prawns right before they hit a hot pan — the citrus note works especially well against seafood.\u003c\/li\u003e\n\u003cli\u003eSeason roasted or air-fried potato wedges with it for a Tex-Mex side that has no business being that good.\u003c\/li\u003e\n\u003cli\u003eRogue move: rim a michelada glass with it instead of plain salt for a citrusy, savoury kick with your Sunday session.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA warm-toned, citrusy blend that's fine and free-running, so it's easy to build up in light, even layers rather than dumping it on. A light hand goes a long way — this is a seasoning built to season, not to bury the meat.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, spices, dehydrated garlic and onion, lemon juice powder, spice extractives, papain, bromelain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free. No MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/194_delight-sour-cream-brisket-taco.png?v=1783006830\u0026amp;width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA pinch of this on sizzling chicken and the whole street knows it's taco night. Dress the meat with a spoon of \u003ca href=\"\/en-nz\/products\/nomad-chilli-co-jalapeno-verde-fermented-hot-sauce-148ml\"\u003eNomad Chilli Co's Jalapeño Verde\u003c\/a\u003e to bring the fresh green heat, then finish the plate with \u003ca href=\"\/en-nz\/products\/danny-balboas-snake-oil-jalapeno-pineapple-lime-hot-sauce-200ml\"\u003eDanny Balboa's Snake Oil\u003c\/a\u003e for a citrusy, pineapple-lime kick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sizzling Skirt Steak Fajitas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe whole street will know it's fajita night.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g beef skirt steak; 2 tbsp Día de la Fajita, plus a pinch; 2 capsicums and 1 onion, sliced; 8 tortillas.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steak 30 minutes ahead.\u003c\/li\u003e\n\u003cli\u003eGrill over high heat for 3–4 minutes a side, rest 5 minutes, then slice thinly across the grain.\u003c\/li\u003e\n\u003cli\u003eMeanwhile cook the capsicum and onion on a hot flat-top for 6–8 minutes, toss with a pinch more seasoning and load into warm tortillas with the steak.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Skirt is built for hot and fast — slicing across the grain keeps it tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eIs Día de la Fajita spicy?\u003c\/h3\u003e\n\u003cp\u003eNot really — it sits at Hub Heat 2\/11, citrusy and savoury rather than hot. If you want more heat on the plate, add a chilli-forward salsa or hot sauce after cooking.\u003c\/p\u003e\n\u003ch3\u003eWhat can I use it on besides fajitas?\u003c\/h3\u003e\n\u003cp\u003eGrilled veg, prawns, roasted potatoes and anything else heading toward a taco or burrito. The citrus note works particularly well on seafood.\u003c\/p\u003e\n\u003ch3\u003eIs it gluten free?\u003c\/h3\u003e\n\u003cp\u003eYes, based on the listed ingredients, and there's no MSG on the panel. Always check the physical label for the most accurate ingredient and allergen information.\u003c\/p\u003e\n\u003ch3\u003eHow much should I use?\u003c\/h3\u003e\n\u003cp\u003eGo light and build up — it's a fine, free-running blend designed to season rather than coat, so a light, even dusting on the meat before it hits the heat is usually enough.\u003c\/p\u003e\n\u003ch3\u003eWhat size is the Día de la Fajita shaker?\u003c\/h3\u003e\n\u003cp\u003e340g (12oz), made in Waxahachie, Texas. It's labelled gluten free with no MSG.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\", \"name\": \"Is Día de la Fajita spicy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not really - it sits at Hub Heat 2\/11, citrusy and savoury rather than hot. If you want more heat on the plate, add a chilli-forward salsa or hot sauce after cooking.\"}},\n    {\"@type\": \"Question\", \"name\": \"What can I use it on besides fajitas?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Grilled veg, prawns, roasted potatoes and anything else heading toward a taco or burrito. The citrus note works particularly well on seafood.\"}},\n    {\"@type\": \"Question\", \"name\": \"Is it gluten free?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, based on the listed ingredients, and there's no MSG on the panel. Always check the physical label for the most accurate ingredient and allergen information.\"}},\n    {\"@type\": \"Question\", \"name\": \"How much should I use?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Go light and build up - it's a fine, free-running blend designed to season rather than coat, so a light, even dusting on the meat before it hits the heat is usually enough.\"}},\n    {\"@type\": \"Question\", \"name\": \"What size is the Día de la Fajita shaker?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"340g (12oz), made in Waxahachie, Texas. It's labelled gluten free with no MSG.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"MEAT CHURCH","offers":[{"title":"Default Title","offer_id":44529645879338,"sku":null,"price":36.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-church-dia-de-la-fajita-tex-mex-seasoning-12oz-front_280a9808-7ea1-4ba3-9847-889aa4ba040e.png?v=1786049688","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/meat-church-dia-de-la-fajita-tex-mex-fajita-seasoning-12oz","provider":"THE RUB HUB","version":"1.0","type":"link"}