Recipe: All-Purpose Fajita Marinade

updated Nov 21, 2019
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Fajita Marinade

Here's the only fajita marinade you'll ever need, made with freshly-squeezed lime juice, sliced onion and bell pepper, and flavor-packed dried spices.

Makes2 cups

Prep15 minutes

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(Image credit: Joe Lingeman)

Sizzling hot fajitas — full of piquant, juicy meat and tender-crisp vegetables — are exactly what your weeknight needs. But there’s no need to make a complicated marinade to get all those fajita flavors you love. This all-purpose recipe is quick to whip together, giving you more time to focus on toasting tortillas, crumbling queso fresco, and making guacamole.

(Image credit: Joe Lingeman)

All-Purpose Fajita Marinade

The idea behind this recipe is simple: one fajita marinade that works with chicken breasts, shrimp, flank or skirt steak, or, heck, even slabs of tofu. The recipe — which packs in flavor from freshly squeezed lime juice, Worcestershire sauce, garlic, and dried spices — makes enough marinade for 1 1/2 to 2 pounds of protein. You’ll toss sliced onions and bell peppers in alongside the meat.

You’ll want to marinate whole cuts of meat for at least an hour, although overnight is ideal. Your cooking method of choice will depend on the meat you marinate, but for most fajitas, opt for high-heat cooking such as roasting or grilling.

Fajita Marinade

Here's the only fajita marinade you'll ever need, made with freshly-squeezed lime juice, sliced onion and bell pepper, and flavor-packed dried spices.

Prep time 15 minutes

Makes 2 cups

Nutritional Info

Ingredients

  • 1/2 cup

    water

  • 1/4 cup

    olive oil

  • 1/4 cup

    freshly squeezed lime juice

  • 1 tablespoon

    Worchestershire sauce

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon

    chili powder

  • 1

    large onion, sliced

  • 1

    large red bell pepper, sliced

  • 2 cloves

    garlic, minced

  • 1 1/2 to 2 pounds

    meat or other protein, such as chicken breast or flank steak

Instructions

  1. Place the water, oil, lime juice, Worcestershire sauce, salt, cumin, and chili powder in a small bowl or glass measuring cup and whisk to combine.

  2. Place the onion, bell pepper, garlic, and protein in a gallon-sized zip top freezer bag. Pour the marinade in, seal, and massage to combine. Refrigerate for at least 1 hour or overnight.