Upgrade your homemade fajitas with my family’s favorite fajita marinade recipe! It’s made with pantry staples and packs SO much flavor. It works with any protein!
If you’re after more easy marinades, check out my tofu marinade, chicken drumstick marinade, or pork tenderloin marinade next.
Table of Contents
Rarely does everyone in my house agree on what to have for dinner…unless we’re talking about fajitas. That’s a dish everyone gets on board with.
That’s because it’s so easy, and everyone can customize their own fajitas with whatever protein and toppings they want. Regardless of whether we’re making beef, chicken, or shrimp fajitas, I always break out this marinade.
Why I love this recipe
- Pantry staples. A little sugar, oil, lime juice, and household spices are all that’s needed to make this marinade.
- Better than anything store-bought. I’m sorry but I have yet to try a store-bought marinade that tasted half as fresh or flavorful as my homemade version.
- Tender, flavorful meat. Not only does the marinade infuse bold flavors into the meat, but the acid and oil help tenderize it, making it even juicier.
- Customize it. I kept this recipe mild so it wasn’t too overpowering, but you’re welcome to spice it up as hot as you can handle.
Key ingredients
- Sugar. A pinch of sugar helps balance the acidity in the marinade while also helping the protein develop a caramelized crust. Alternatively, I also like to use honey.
- Fajita seasonings. Feel free to use a store-bought seasoning blend. I went ahead and made my own using a mix of garlic powder, onion powder, smoked paprika, cumin, oregano, salt, and cayenne pepper.
- Olive oil. This adds fat and flavor to the meat, as well as helps make every bite tender and juicy.
- Lime juice. The acid tenderizes the meat and brightens the dish. While I prefer the flavor of lime juice, any citrus juice could be used instead.
- Water. Just a bit helps thin out the marinade.
How to make chicken fajita marinade
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. Combine all the spices in a bowl, then whisk in the rest of the fajita marinade ingredients until smooth.
Step 2- Marinate. Pour the marinade into a ziplock bag, add protein, and marinate for at least 30 minutes.
Step 3- Cook. Cook the marinated meat as directed.
Step 4- Serve it with warm tortillas, cheese, sour cream, and any other toppings of your choosing.
How long should you marinate meat?
Depending on the protein you’re using, you may want to adjust the marinating time. I tested multiple versions of each protein to find the ideal time for each.
- Chicken fajitas. I prefer chicken breast or boneless chicken thighs. Marinate them for 30 minutes to 1 hour.
- Steak fajitas. Skirt steak, flank steak, and sirloin steak are my favorite cuts. Marinate them for 30 minutes or up to 12 hours.
- Shrimp fajitas. Use peeled and deveined shrimp and marinade for 10 to 30 minutes.
Arman’s recipe tips
- Marinate vegetables too. Add thinly sliced green bell pepper and onion to the marinade to infuse even more flavor.
- Slice the meat into strips. The more surface area you create, the more room for the marinade to penetrate the meat. If your meat is tough to slice, refrigerate it for 20 minutes beforehand.
- Use a resealable plastic bag. This way I have one less dish to wash, and I can easily mix the meat to coat it in the marinade.
- Bring the meat to room temperature. So it cooks more evenly.
- Don’t reuse the marinade. Once it’s come into contact with raw meat, any unused marinade should be discarded. According to the USDA, you can boil it for a minimum of 5 minutes on the stovetop if you want to use it to baste the meat.
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.
Frequently asked questions
Yes, any protein can be marinated too long, yielding mushy or grainy meat. Ideally, you wouldn’t marinate red meat for more than 12 hours or poultry for more than 24 hours.
-
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.
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.
Serving: 1servingCalories: 31kcalCarbohydrates: 2gProtein: 0.3gFat: 2gSodium: 98mgPotassium: 29mgFiber: 0.3gSugar: 1gVitamin A: 186IUVitamin C: 1mgCalcium: 7mgIron: 0.3mgNET CARBS: 2g
More Mexican-inspired recipes to try
Originally published August 2023, updated and republished January 2025
