Fajita Marinade
This bright, smoky fajita marinade takes about 10 minutes to stir together and works for chicken, steak, shrimp, tofu, mushrooms, peppers, and onions. Lime juice, garlic, chili powder, cumin, and a little orange juice do
- Total time
- 10 min
- Yield
- Makes about 3/4 cup, enough for 6 fajita
- Difficulty
- Easy
Prep 10mCook 0mTex-MexQuick
A good fajita marinade should do three things: season the food, add a little tang, and help it brown nicely in a hot pan. This one uses lime juice, orange juice, garlic, chili powder, cumin, and smoked paprika for a bold but flexible base.
Use it for chicken thighs, skirt steak, shrimp, tofu, portobello mushrooms, or a pan of peppers and onions. The timing matters more than the technique. Because the marinade is acidic, a short soak is usually enough.
The recipe makes about 3/4 cup, which is enough for about 1 1/2 pounds of protein or vegetables. The nutrition below is for the marinade only, divided into 6 servings, and assumes the full amount is used.
01What you'll need
Ingredients
13 items · Makes about 3/4 cup, enough for 6 fajita
- 1/4 cup olive oil
- 1/4 cup fresh lime juice, from about 2 limes
- 2 tablespoons orange juice
- 2 tablespoons low-sodium soy sauce or tamari
- 3 garlic cloves, finely minced or grated
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar or honey
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon chopped fresh cilantro, optional
02How to make it
Step-by-step
1. Choose a container
Use a medium bowl, a glass jar with a lid, or a large zip-top bag. If you are marinating meat, choose a container that can go straight into the refrigerator and will not leak.
2. Add the liquids
Pour in the olive oil, lime juice, orange juice, and low-sodium soy sauce or tamari. The lime brings brightness, the orange adds a little sweetness, and the soy sauce adds salt and savory depth.
3. Stir in the flavorings
Add the garlic, chili powder, cumin, smoked paprika, brown sugar or honey, salt, black pepper, cayenne if using, and cilantro if using. Whisk until the sugar dissolves and the spices are evenly mixed.
4. Taste and adjust
Taste a tiny spoonful before adding raw meat or seafood. It should taste zippy and well seasoned. Add a squeeze more lime for tang, a pinch more sugar for balance, or a little more cayenne for heat.
5. Add the food
Add up to 1 1/2 pounds of chicken, steak, shrimp, tofu, mushrooms, peppers, or onions. Turn everything so it is coated. If using a bag, press out extra air and seal it well.
6. Marinate in the refrigerator
Refrigerate while the marinade works. Marinate chicken for 30 minutes to 4 hours, steak for 30 minutes to 8 hours, shrimp for 15 to 30 minutes, and vegetables or tofu for 15 minutes to 2 hours. Do not marinate at room temperature.
7. Drain before cooking
Lift the food out of the marinade and let the excess drip off. This helps the food sear instead of steam. Discard marinade that has touched raw meat, poultry, or seafood unless you boil it first.
8. Cook until done
Cook the marinated food in a hot skillet, on a grill, or under a broiler. Chicken should reach 165°F, shrimp should turn opaque and firm, and steak can be cooked to your preferred doneness.
03From our kitchen
Cook's tips
- Make-ahead: Mix the marinade up to 3 days ahead and keep it covered in the refrigerator. Shake or whisk before using because the oil and juice will separate.
- Freezer tip: Add chicken or steak and marinade to a freezer bag, press out the air, and freeze for up to 2 months. Thaw overnight in the refrigerator before cooking. Do not freeze shrimp in this acidic marinade; the texture can turn soft.
- Gluten-free swap: Use tamari labeled gluten-free instead of soy sauce. Most of the other ingredients are naturally gluten-free, but check your chili powder blend if needed.
- No orange juice? Use 1 extra tablespoon lime juice plus 1 tablespoon water, or use pineapple juice for a sweeter marinade. Pineapple juice can soften meat quickly, so keep marinating times short.
- Oil choice: Olive oil works well, but avocado oil or another neutral cooking oil is fine, especially if you plan to grill over high heat.
- Salt control: For a less salty marinade, use 1 tablespoon soy sauce plus 1 tablespoon water, and skip the added sea salt. You can always salt the cooked fajitas at the table.
Cook's note
This marinade is designed for flavoring fajita fillings, not for serving as a sauce after it has touched raw food. If you want extra sauce for serving, set aside a few tablespoons of clean marinade before adding meat, or boil used marinade for at least 1 full minute before using it.
04Frequently asked
Questions & answers
How long should I marinate chicken for fajitas?
Marinate chicken for at least 30 minutes and up to 4 hours. Longer than that can make the outside of the chicken feel a little soft because of the lime juice.
Can I use this fajita marinade for steak?
Yes. It works well with skirt steak, flank steak, sirloin, or flat iron steak. Marinate for 30 minutes to 8 hours, then drain well and cook over high heat for good browning.
Can I reuse fajita marinade?
Do not reuse marinade that has touched raw meat, poultry, or seafood unless you boil it first. Bring it to a full boil for at least 1 minute. For an easier option, set aside some clean marinade before adding raw ingredients.
Is this marinade spicy?
It is mildly smoky with a little warmth. For less heat, skip the cayenne. For more heat, add extra cayenne, minced jalapeño, or a spoonful of chipotle in adobo.
Can I make this without oil?
You can reduce the oil, but do not leave it out completely unless you need to. Oil helps carry flavor from the spices and helps the food brown. For a lighter version, use 2 tablespoons oil and add 2 tablespoons water.
05Per serving
Nutrition facts
Nutrition Facts
Makes about 3/4 cup, enough for 6 fajita
Amount per serving
% Daily Value*
- Total Fat9 g
- 12%
- Saturated Fat1.3 g
- 7%
- Cholesterol0 mg
- 0%
- Sodium300 mg
- 13%
- Total Carbohydrate4 g
- 1%
- Dietary Fiber0.8 g
- 3%
- Total Sugars1.4 g
- Protein0.8 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium16 mg
- 1%
- Iron0.6 mg
- 3%
- Potassium72 mg
- 2%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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