I’m excited to share my go-to fajita marinade that brings bold, vibrant flavors to any chicken, steak, or veggie fajitas.

This fajita marinade combines tangy citrus, smoky spices, and fresh herbs for a zesty, flavor-packed base that’s perfect for marinating proteins or vegetables.

Why You’ll Love This Recipe

I love how quickly this marinade comes together with simple pantry staples. It infuses robust Tex‑Mex flavors and tenderizes meat wonderfully, giving fajitas that perfect char and juiciness. Plus, it’s versatile—I often use it for chicken, beef, or portobello fajitas.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lime juice
orange juice
olive oil
soy sauce
minced garlic
ground cumin
chili powder
smoked paprika
dried oregano
ground black pepper
salt

directions

In a medium bowl, whisk together ½ cup fresh lime juice, ¼ cup fresh orange juice, and ⅓ cup olive oil until well blended.
Stir in 2 tablespoons soy sauce and 3 minced garlic cloves.
Add 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon black pepper, and 1 teaspoon salt. Mix to create a smooth marinade.
Place your chosen protein (about 1.5 lb chicken strips, flank steak, or sliced vegetables) in a shallow dish or zip‑top bag.
Pour marinade over and toss to coat evenly.
Marinate in the fridge for at least 30 minutes, ideally 2–4 hours. For deeper flavor, I sometimes marinate overnight.
Remove from marinade, shake off excess, and cook on a hot skillet or grill for fajitas—typically 4–6 minutes per side for chicken or steak, less for vegetables.

Servings and timing

Servings: Makes enough marinade for 1.5 lb of protein or vegetables, serving 4 people.
Prep time: 10 minutes
Marinating time: 30 minutes–overnight
Cook time: 10–15 minutes
Total time: 50 minutes–overnight + cooking

Variations

Spicy kick: I add ½ teaspoon cayenne or a few dashes of hot sauce.
Smokier flavor: I swap smoked paprika with 1 teaspoon chipotle powder.
Herb twist: I stir in a handful of chopped cilantro or a teaspoon of fresh thyme.
Citrus swap: I sometimes use grapefruit juice instead of orange for a tangier note.

storage/reheating

Leftover marinade: I store any unused marinade separately in an airtight container in the fridge for up to 3 days.
Cooked fajita meat or veggies: I cool leftovers, then refrigerate in a sealed container for 3–4 days. To reheat, I gently warm them in a skillet over medium heat or briefly in the microwave until heated through.

FAQs

1. Can I freeze the marinade?

Yes. I pour the unused marinade into a freezer-safe container and freeze it for up to 3 months. Thaw it in the fridge before using.

2. How long should I marinate?

I find 2–4 hours gives excellent flavor and tenderness. If I’m short on time, even 30 minutes works. Overnight gives even deeper taste, especially for tougher cuts.

3. Is soy sauce essential?

I use soy sauce for umami depth. If I need a gluten-free version, I use tamari. For a soy-free option, I substitute coconut aminos.

4. Can I skip citrus juice?

Citrus is key for acidity and tenderizing. I wouldn’t skip it altogether, but I’ve used just lime juice successfully if oranges aren’t available.

5. Can I use this marinade for shrimp or fish?

Absolutely! I marinate shrimp for 15–20 minutes and fish for 20–30 minutes before cooking. I reduce the salt slightly when using seafood.

Conclusion

I hope this flavorful fajita marinade becomes a staple in your kitchen as it has in mine. It’s easy to make, endlessly adaptable, and delivers delicious, tender results every time. Enjoy cooking—and enjoy your fajitas!