Description
This vibrant and zesty fajita marinade recipe combines smoky, tangy, and spicy flavors to perfectly season chicken, shrimp, steak, or your favorite protein for sizzling fajitas. Ready in just 10 minutes, this marinade infuses your proteins with a balanced blend of paprika, lime juice, garlic, and warm spices, making it ideal for grilling or pan-searing to create deliciously authentic fajitas.
Ingredients
Scale
Fajita Marinade Ingredients
- 3 tablespoons olive oil
- 1/4 cup lime juice
- 1/4 cup water
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika or sweet paprika
- 1 tablespoon ancho powder or guajillo powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon brown sugar
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- Chili flakes, to taste
Instructions
- Prepare Marinade: In a large bowl, combine all the ingredients including olive oil, lime juice, water, minced garlic, smoked paprika, ancho powder, cayenne, onion powder, oregano, brown sugar, cumin, salt, black pepper, and chili flakes. Whisk thoroughly until the mixture is well combined and forms a smooth marinade.
- Marinate Proteins: Place your choice of protein such as chicken, shrimp, or steak into the bowl with the marinade. Ensure the protein is fully coated by tossing or stirring gently. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse; for best results, marinate for 2 to 4 hours.
- Cook Fajitas: After marinating, cook your protein using your preferred method such as grilling or pan-searing on the stovetop until cooked through and nicely charred, usually about 3-5 minutes per side depending on the protein and thickness. Serve hot with your favorite fajita accompaniments like sautéed peppers, onions, tortillas, and toppings.
Notes
- For a spicier marinade, increase the amount of cayenne pepper and chili flakes to taste.
- You can replace lime juice with lemon juice for a slightly different citrus note.
- Marinate proteins for a minimum of 30 minutes; longer marinating up to 4 hours intensifies flavor but avoid exceeding 6 hours to prevent texture breakdown.
- This marinade can also be used for vegetables such as bell peppers and mushrooms for a vegetarian fajita option.
- Store leftover marinade in an airtight container in the refrigerator for up to 3 days; discard any marinade that has come into contact with raw meat.
