Description
This fajita marinade combines tangy citrus, smoky spices, and fresh herbs for a zesty, flavor-packed base perfect for marinating proteins or vegetables.
Ingredients
- ½ cup fresh lime juice
- ¼ cup fresh orange juice
- ⅓ cup olive oil
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
- In a medium bowl, whisk together lime juice, orange juice, and olive oil until well blended.
- Stir in soy sauce and minced garlic.
- Add cumin, chili powder, smoked paprika, oregano, black pepper, and 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, marinate overnight.
- Remove from marinade, shake off excess, and cook on a hot skillet or grill—typically 4–6 minutes per side for chicken or steak, less for vegetables.
Notes
- For a spicier version, add ½ teaspoon cayenne or a few dashes of hot sauce.
- For a smokier flavor, substitute smoked paprika with 1 teaspoon chipotle powder.
- Enhance freshness by stirring in chopped cilantro or fresh thyme.
- Use grapefruit juice instead of orange for a tangier twist.
- Leftover marinade can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Cooked fajita meat or veggies can be refrigerated for 3–4 days and reheated in a skillet or microwave.
Nutrition
- Serving Size: 1/4 of marinade (for approx. 6 oz protein)
- Calories: 180
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
