Go Back
Print Recipe
5 from 27 votes

Fajita Marinade

Add a zesty citrus kick to your favorite protein with this perfectly spiced sweet and savory fajita marinade!
Prep Time5 minutes
Total Time5 minutes
Course: Dressing
Cuisine: Mexican
Author: Kristyn Merkley

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

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 and include toppings: Homemade Salsa, diced avocado, cheese, Pico de Gallo, sour cream, and Guacamole. 
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. 
 

Nutrition

Calories: 288kcal | Carbohydrates: 10g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 3009mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg