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Sizzling Fajitas are an extremely popular dinner at Mexican restaurants and always turn heads. However, we like to make our own with this bright fajita marinade recipe that packs a punch!
Pour this quick and simple marinade over your favorite protein for a flavorful Mexican dinner at home, and you will instantly fall in love!
Don’t forget the Homemade Flour Tortillas to pile on all of that chicken or steak fajitas goodness!
Why we think you’ll love it:
- The flavor! It has a citrus twist, a bit of spice, and the cilantro and garlic add a touch of freshness.
- Pick your protein. Of course, you can use this marinade on any of your favorite proteins: chicken, steak, pork, or even tofu. Just add tortillas and pick your Mexican side dishes!
- For now and later. With just a handful of ingredients, this marinade whips up in minutes. It also freezes well to save for later!
Fajita Marinade Ingredients And Substitutions
- ¼ cup lime juice – Freshly squeezed or from a bottle.
- ⅓ cup water
- 2 tablespoons olive oil – or use vegetable oil or canola oil
- 1 tablespoon minced garlic – You’ll need 2-3 medium garlic cloves; see How to Mince Garlic
- 2 teaspoons soy sauce
- 1 teaspoon salt
- ½ teaspoon liquid smoke – Liquid smoke comes in different flavors. We like to use hickory or mesquite-flavored.
- ½ teaspoon cayenne pepper
- ½ teaspoon pepper
- 2 tablespoons fresh cilantro – chopped
- meat – Our favorite meat to use includes boneless, skinless chicken breasts or chicken thighs, skirt steak, and flank steak. You can also make pork or shrimp fajitas.
- optional toppings – Homemade Salsa, diced avocado, cheese, Pico de Gallo, sour cream, or Guacamole
How to Make Fajita Marinade
- MARINADE. Add the ingredients to a bowl. Whisk and refrigerate until ready to use.
- Use this as a steak or chicken fajita marinade. Choose your favorite protein and marinate for at least two hours, or up to overnight.
- COOK. Bake, sauté, or grill your meat to your liking.
Kristyn’s Recipe Tips
- Our favorite meat to use includes boneless, skinless chicken breasts or chicken thighs, skirt steak, and flank steak. Using about ½ cup of marinade for every 1 pound of meat is a great ratio to use.
- Ideally, the meat should sit for 6-8 hours in the fridge. Let the meat stand at room temperature for about 20-30 minutes before cooking.
- Add flavor with our Fajita Seasoning. It includes spices like cumin and chili powder, which pack an extra punch!
- Serve in flour or corn tortillas. Optional toppings: Homemade Salsa, diced avocado, cheese, bell peppers, onions, Pico de Gallo, sour cream, and Guacamole.
Fajita Marinade
Ingredients
- ¼ cup lime juice
- ⅓ cup water
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons soy sauce
- 1 teaspoon salt
- ½ teaspoon liquid smoke
- ½ teaspoon cayenne pepper
- ½ teaspoon pepper
- 2 tablespoons chopped cilantro
Instructions
- Whisk all ingredients and refrigerate until ready to use. Marinate chicken, pork, or beef in the marinade for at least two hours, or up to overnight.
Notes
- Our favorite meat to use includes boneless, skinless chicken breasts or chicken thighs, skirt steak, and flank steak. Using about ½ cup of marinade for every 1 pound of meat is a great ratio to use.
- Ideally, the meat should sit for 6-8 hours in the fridge. Let the meat stand at room temperature for about 20-30 minutes before cooking.
- Add flavor with our Fajita Seasoning. It includes spices like cumin and chili powder, which pack an extra punch!
- Serve in flour or corn tortillas and include toppings: Homemade Salsa, diced avocado, cheese, Pico de Gallo, sour cream, and Guacamole.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Allow for a minimum of 20 minutes in the refrigerator, but ideally, it should sit for 6-8 hours. Do not exceed 24 hours, or the muscle fibers will begin to break down. Let the meat stand at room temperature for about 20-30 minutes before cooking.
Store fresh fajita marinade in an airtight container or jar and refrigerate for up to a week, or freeze for up to 1 month. Discard any used marinade.
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This recipe was originally published March 2022.
Oh my, this marinade was everything that I wanted and more! thank you so much for sharing this amazing recipe!
Fajitas are a family favorite at our house, and we all thought this marinade had amazing flavor. I especially love that it can be used on different types of meat!
Thank you for a recipe without brown sugar. I also add tequila for an extra kick.
You’re welcome! Sounds exciting! Thanks for sharing what you did.
Absolutely delicious! I will definitely make this one again. So much better than a packet!!
Great combination of flavors. I’ve never used liquid smoke before and it really adds a lot to the different layers of flavor.
This has all the flavors and is so easy to throw together. Fajitas are a regular around here!
I love anything I can do myself. This marinade is quick and easy. A great way to add flavor to any meat.
This marinade is the absolute best! So much flavor and it soaks in nicely to the meat! Will be using this again real soon!
Such an easy & tasty marinade!! I will be adding this every time I make fajitas. It adds so much flavor!