MEAT CHURCH: Dia de la Fajita – Tex-Mex Fajita Seasoning (340g)

Taco night's easiest win

Dia de la Fajita is Meat Church's Tex-Mex fajita seasoning, built around a bright hit of citrus rather than the usual chilli-forward approach. It comes out of Matt Pittman's Waxahachie, Texas kitchen for the exact job its name promises — sizzling beef and chicken fajitas — but it earns its keep well beyond taco night.

The flavour

Savoury 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.

How to cook with it

• Season 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.
• Toss 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.
• Dust prawns right before they hit a hot pan — the citrus note works especially well against seafood.
• Season roasted or air-fried potato wedges with it for a Tex-Mex side that has no business being that good.
• Rogue move: rim a michelada glass with it instead of plain salt for a citrusy, savoury kick with your Sunday session.

In the shaker

A 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.

Ingredients & Dietary

Ingredients: Salt, spices, dehydrated garlic and onion, lemon juice powder, spice extractives, papain, bromelain.

Dietary: Gluten free. No MSG. Always check the physical label for the most accurate ingredient, allergen and nutritional information.

The Rub Smuggler's Verdict

A pinch of this on sizzling chicken and the whole street knows it's taco night. Dress the meat with a spoon of Nomad Chilli Co's Jalapeño Verde to bring the fresh green heat, then finish the plate with Danny Balboa's Snake Oil for a citrusy, pineapple-lime kick.

Questions answered

Is Dia de la Fajita spicy?

Not really — it sits around 2/10, citrusy and savoury rather than hot. If you want more heat on the plate, add a chilli-forward salsa or hot sauce after cooking.

What can I use it on besides fajitas?

Grilled veg, prawns, roasted potatoes and anything else heading toward a taco or burrito. The citrus note works particularly well on seafood.

Is it gluten free?

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.

How much should I use?

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.