Some snacks you eat a handful of and walk away. This isn’t one of them.

Our Taco Snack Mix takes everything you love about a classic party mix (the crunch, the salty-savory craving, the “just one more handful” factor) and gives it a bold taco kick with Lauri Lee’s Ultra Low Sodium Taco Seasoning. It’s spicy, it’s savory, and it disappears fast. Make a double batch. Trust us.

Why Taco Seasoning on Snack Mix?

Taco seasoning was made for more than tacos. Chili, cumin, garlic, and a little heat cling to every nook and cranny of crispy cereal, pretzels, and nuts, turning a simple snack into something you’ll crave.

The problem with most store-bought party mixes and seasoning packets? They’re loaded with salt. Many taco seasoning packets pack hundreds of milligrams of sodium into a single serving. Lauri Lee’s Ultra Low Sodium Taco Seasoning has no salt added and just 3.5mg of sodium per serving, made with all natural ingredients, so you get all the flavor without the sodium overload.

Taco Snack Mix Recipe

Ingredients

• 6 cups crispy corn or rice cereal squares
• 1 cup unsalted pretzels
• 1 cup unsalted mixed nuts or peanuts
• 4 tablespoons unsalted butter, melted (or ¼ cup olive oil)
• 1½ to 2 tablespoons Lauri Lee’s Ultra Low Sodium Taco Seasoning
• Optional: a squeeze of fresh lime juice

Instructions

1. Preheat your oven to 250°F and line a large baking sheet with parchment.
2. In a large bowl, combine the cereal, pretzels, and nuts.
3. Stir the Taco Seasoning into the melted butter (and lime juice, if using).
4. Pour the mixture over the snack mix and toss gently until everything is evenly coated.
5. Spread onto the baking sheet in a single layer.
6. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until toasty and fragrant.
7. Let cool completely. It gets crunchier as it cools!

Store in an airtight container for up to a week (if it lasts that long).

Tips for the Best Batch

Want more heat? Add an extra half tablespoon of Taco Seasoning or a pinch of cayenne. Keeping sodium low? Use unsalted pretzels and nuts, and check the labels on your cereal, since the mix-ins are where most of the sodium in party mix hides. Make it your own by tossing in toasted pumpkin seeds, corn nuts, or bite-size tortilla chips.

Perfect For…

Game day spreads, movie nights, road trips, lunchbox treats, holiday snack tables, and that 3pm “I need something crunchy” moment.

Tacos Were Just the Beginning

Lauri Lee’s Taco Seasoning belongs on way more than Taco Tuesday: shrimp, fish filets, taco salad, tostadas, and now your new favorite snack. Keep a bottle in the pantry and you’ll find yourself reaching for it all week.

Ready to try it? First-time shoppers get 10% off their first order at laurilees.com with code 10PCTOFFNEXT.

The Flavor Bowl rolls on! This week, we’re bringing the ultimate game-day classic to the table: wings. And not just any wings — two of our fan-favorite seasoning blends are going head-to-head to see which one deserves the crown.

This Week’s Matchup

🍋 Lemon Pepper Wings — golden, crispy, and coated in coarse cracked pepper with a bright citrus finish. Classic, bold, and always a crowd-pleaser.

🧄 Garlic & Herb Wings — juicy, savory, and packed with that unmistakable garlicky depth balanced by a light herb finish. Comfort food in wing form.

Set against the backdrop of a cozy backyard patio, string lights glowing and the game playing in the background, these two flavors are ready to battle it out for your vote.

How to Vote

It’s simple: watch the video on your favorite platform (TikTok, Instagram, or Facebook) and comment your pick — “Lemon Pepper” or “Garlic & Herb.” Votes are tallied across all platforms, and the winner moves forward in the season standings on the Road to the Flavor Bowl.

Which Side Are You On?

Both of these blends are Ultra Low Sodium, all-natural, and made right here in the USA — because bold flavor and better-for-you ingredients aren’t mutually exclusive. Whether you’re firing up the oven, the air fryer, or the grill this weekend, both of these wing recipes are easy to make at home.

Ready to pick your team? Head over to our socials, catch this week’s video, and cast your vote before next week’s matchup drops.

New Here? Get 10% Off

If you haven’t tried Lauri Lee’s yet, there’s no better time to start. Use code 10PCTOFFNEXT at checkout for 10% off your first order at laurilees.com.

Who’s taking Week 2 — Lemon Pepper or Garlic & Herb? Let us know in the comments below! 🏆

If you love deviled eggs and you love potato salad, why choose? This recipe combines the two into one creamy, tangy side dish that disappears first at every cookout, potluck, and holiday table.

The secret ingredient is Lauri Lee’s Ultra Low Sodium Adobo Seasoning. It’s a blend of spices, onion, garlic, and chili powder that adds deep, savory flavor (and a little warmth) to the creamy egg yolk dressing, with only 1mg of sodium per serving. It takes the place of the paprika you’d normally find in deviled eggs, so you get that classic flavor with a bit more personality.

Watch how it all comes together, then scroll down for the full recipe.

Why This Potato Salad Works

It’s built like a deviled egg. Instead of tossing potatoes in a plain mayo dressing, you mash the egg yolks with mayonnaise, mustard, and pickle relish, just like you would for deviled eggs. The result is a richer, creamier dressing that coats every piece of potato.

The eggs come out perfect. This recipe uses the 10-5-10 method for hard-boiled eggs: boil for 10 minutes, rest in the hot water for 5, then ice bath for 10. You get fully set yolks that mash smoothly, and the shells peel off easily.

Every bite has texture. Celery adds crunch, black olives add a savory pop, and chopped egg whites keep things hearty.

Tips for the Best Potato Salad

• Cool the potatoes completely. Rinsing them under cold water stops the cooking and keeps warm potatoes from making the dressing runny.
• Don’t overcook them. Tender is the goal, not mushy. Test one with a fork around the 15-minute mark.
• Mash the yolks well. Getting them smooth before adding the mayo gives you a creamy dressing without lumps.
• Taste before chilling. Add pepper or a splash more pickle relish to suit your crowd.
• Save time. Start the potatoes while the eggs rest or sit in their ice bath, so both are ready at once.

Make Ahead and Storage

This salad is even better after a few hours in the fridge, which gives the flavors time to come together. Since it’s mayonnaise-based, keep it cold. Store leftovers covered in the refrigerator, and don’t leave it sitting out at a summer picnic longer than necessary. Set the bowl over a larger bowl of ice for outdoor gatherings.

What to Serve It With

This potato salad is a natural partner for anything off the grill: burgers, ribs, chicken, or hot dogs. It’s also a great fit for potlucks, holiday buffets, and game-day spreads.

Low Sodium Doesn’t Mean Low Flavor

Lauri Lee’s seasoning blends are made to prove you don’t need a lot of salt to make food taste great. A single teaspoon of Adobo brings savory depth to a big bowl of potato salad without the sodium load of typical seasoning blends.

Ready to try it? Pick up a bottle of Lauri Lee’s Ultra Low Sodium Adobo at store.laurilees.com, and browse more recipes at laurilees.com/recipes.