Fajita Marinade

Hi Robbie! This recipe is amazing! But, the next time I make fajitas, I’m going to grill the chicken and steak. Is there something I really need to add in place of the liquid smoke because I’m going to omit it? I’ve used liquid smoke in marinades on the grill before and my taste buds did not like that… This recipe is the bomb in da house nonetheless!

Perfect!

I was actually wanting a new recipe for seasoning taco meat (ground beef), and I decided to try this. It was AMAZING! I cooked two pounds of ground beef and drained the fat, mixed this marinade (minus the water, but with everything else just as listed), stirred it into the ground beef, and let it simmer for a while. YUM!!! This will be my go-to recipe for taco meat from now on. I can’t wait to try it as a marinade for fajitas, as it’s intended.

Omitted the water as others suggested. Added a little bit more lime juice and only marinated my thinly sliced chicken breast for an hour, and it turned out perfect!

Easy and very tasty! I’ll make this again for sure!

I have been using this recipe for years. It’s great with chicken and beef. I am currently marinating skirt steak in it right now. It’s gonna be a good night 🙂 thank you so much!

This is an excellent marinade, particularly if you have the time to do it overnight. When I have less time I add about 50% more lime juice so the acid breaks down the muscle better. The liquid smoke adds just the right amount of outdoor I’ve used this with all sorts of cuts of beef from flank to sirloin and even a rib steak.

I don’t care for liquid smoke, so I left it out. Big hit! Delicious. I marinated it 2 days

Easy and quick to put together. I didn’t have liquid smoke. smells delicious!

Followed the recipe and loved it! Used it once with chicken and once with beef. Both times was awesome!

Made chicken fajitas for my Dad’s 85th birthday tidy and the whole family LOVED them. I didn’t HSBC enough soy sauce so I substituted worchestershire sauce and also added a half teaspoon of Cumin. Grilled and then kept warm in a covered pan in the oven. Delicious!!

You can add little more lime juice if you want it more acidic and have no time to let it overnight. Or just leave it overnight.

This has been my go to fajita marinade for several years now. I add fresh cilantro, then toss my meat in it and let it sit while I cut up my veggies and then put meat and the marinade into a pan and cook until whatever meat is done. I also slice my meat before marinading it. So it’s not a whole flank steak, chicken breast, whatever. Which makes it so the marinade penetrates the meat faster. I prefer my veggies sauteed separately with just salt & pepper.

For the amount of salt, I also added equal amount of sugar generously. I didn’t add any water. For the liquid smoke, I used smoke paprika instead for the same amount as the cayenne. It was a hit!

This was a fantastic marinade. I got a 1.5 lb london broil on sale and this was the perfect answer. After two hours in frig, threw it on a med high heat cast iron skillet. I’ll be using this again!

I love Mexican food. This recipes has resurrected two dishes for my family. Quesadillas and fajitas. I use cooked, left over chicken and shred it with the marinade. I cook some peppers, onions and garlic, add the shredded chicken and voila!

I made it as written, no tweaks, the fajitas were delicious.

I love this marinade. It is a staple in our house. I always omit the water from this recipe. It’s not needed and without it the flavors are more enhanced on the meat. We also use flank steak for this recipe.

Delicious without any changes!

It was delicious on meat, veggies and soy curls alike. Thank you!