1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder (no salt added)
2 tablespoons olive oil
3 cups day-old bread cubes (about 1 inch)
Mix the chili powder, cumin, paprika, salt, and garlic powder in a small bowl; set aside. Cut the bread into roughly 1-inch cubes.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bread cubes, toss to coat with the oil, and arrange in a single layer. Toast, tossing every minute or so, until the cubes are golden-brown on all sides, about 5 minutes total.
Remove from heat and transfer to a large bowl. Immediately sprinkle with the taco seasoning and toss to combine. Serve immediately or let cool completely.
Recipe Notes
- Make ahead: Croutons can be made up to a few days in advance.
- Storage: Store leftover croutons in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.