Fajita Marinade

My homemade fajita marinade works with all kinds of protein and packs in so much flavor. Prep it in advance and use it when the fajita cravings strike. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine Mexican

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 31kcal

Author Arman Liew

Ingredients

1 tablespoon sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon oregano dried
1 teaspoon cumin
2 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons water

Instructions

In a mixing bowl, combine the sugar, onion powder, garlic powder, oregano, cumin, smoked paprika, salt, and cayenne pepper. Add the olive oil, lime juice, and water, and mix until combined.
Transfer the mixture to a ziplock bag, add your protein of choice, and marinate for at least 30 minutes.
Cook the meat in a skillet over medium-high heat until browned on all sides.

Video

Notes

TO STORE: Store leftover and unused marinade in an airtight container in the refrigerator for up to 3-4 days.

TO FREEZE: Pour any unused marinade into a shallow container and freeze for up to 1 month. Let it thaw overnight in the fridge before using.

Flavor variations

Mild fajitas. This fajita marinade isn’t super spicy, but you can omit the cayenne pepper and add 1 to 2 tablespoons of orange juice or pineapple juice to cool it off.

Spicy fajitas. Add an extra 1-2 teaspoons of cayenne, or add chili powder, red pepper flakes, or hot sauce for a spicier marinade. Or switch out the dry fajita seasonings with my low-carb taco seasoning.

Nutrition