This is my favorite fajita marinade recipe for steak, shrimp or chicken fajitas, so easy to make and huge on flavor, with olive oil, lime juice and lots of wonderful seasonings. Let's make fajitas!
Fajita Marinade Recipe for Steak, Chicken, and Shrimp
How much do you enjoy fajitas? We love fajitas here in the Chili Pepper Madness household. It doesn't matter what kind of fajitas - chicken, shrimp, steak fajitas - we love them all.
I'll take a mix!
There is nothing like the sound and smell of fajitas sizzling in a hot cast iron skillet on the stovetop, waiting to be served. Time to fire up your grill pan, my friends.
There are a few different ways to make fajitas, whether you're using a flavorful fajita seasoning blend or using a beer braise, but one of my very favorite ways to make fajitas is with a good homemade Fajita Marinade.
Why Marinate Fajitas?
The best fajita marinade not only builds huge flavor into your fajitas, but also helps tenderize the meat, making for fajitas that are always super tender and juicy. The marinade also results in a saucy finish for a big flavor bonus.
You can buy fajita marinade from the grocery store, but it is so much easier to make at home, and you can control exactly what goes into it as well as the overall spice level. I know you like it spicy, my chilihead friends.
This is my favorite fajita marinade mixture, perfect for any meats or vegetables. I use it to marinate chicken breasts or chicken tenders for the best chicken fajitas around, for steak fajitas to die for, and shrimp fajitas are always satisfy.
Try it with veggies, too. Or tofu! Now matter what you want to make, this is the marinade you need.
Let's talk about how to make fajita marinade, shall we?
Fajita Marinade Ingredients
- Olive Oil. Olive oil helps keep your fajitas moist and juicy.
- Lime Juice. The acidity of citrus helps to tenderize the meat.
- Water. This will ensure all of your proteins will be covered.
- Seasonings. Extra flavors right here, my friends. Fresh garlic, paprika, ancho powder, cayenne, onion powder, oregano, brown sugar, cumin, salt and pepper, chili flakes.
How to Marinate Fajitas - the Recipe Method
Whisk the Fajita Marinade Ingredients. Whisk all of the ingredients together in a large bowl until consistent - olive oil, lime juice, water, minced garlic, paprika, ancho powder, cayenne, onion powder, oregano, brown sugar, cumin, salt and pepper, red pepper flakes.
Marinate Your Desired Protein or Vegetables. This is your all-purpose recipe - chicken fajita marinade, steak fajita marinade, beef fajita marinade, shrimp fajita marinade, you name it! Perfect for any fajita recipe.
Use to marinade chicken, shrimp, steak or other favorite proteins for making fajitas. This also works great with vegetables, like bell peppers or other chili peppers, grilled pepper and onions, and more.
Boom! Done! Super easy to make, isn't it? Once you've marinated the meat, it's fajita time! This is the best fajita marinade out there. Such a great recipe. At least I think so! Definitely my favorite.
This fajita marinade is ideal for up to 2 pounds of protein or vegetables.
Recipe Tips & Notes
- Other Ingredients. You can use other ingredients and seasonings to customize your fajita marinade to your own tastes. Citrus like orange juice or pineapple juice are nice additions. Soy sauce is popular, but I prefer it with steak, like this Carne Asada Marinade recipe - perfect for flank steak and skirt steak. Other seasonings to try are extra spicy chili powder or other fresh herbs. Honey is good as well in place of brown sugar.
- Do not reuse the fajita marinade, as it can make you ill from marinating raw meats. However, you can cook it by bringing it to a boil, then simmering for several minutes to use as a sauce for your fajitas.
Marinating Times
How Long Should I Marinate Shrimp? Shrimp should be marinated for 30 minutes for making shrimp fajitas.
How Long Should I Marinate Chicken? Marinate chicken for at least 30 minutes, though marinating for 2 hours will give you more flavor. Marinate the chicken overnight for the most flavor punch. Do not marinate longer than 24 hours, as the meat can become mushy.
How Long Should I Marinate Steak? Marinate steak for at least 30 minutes, though marinating for 2 hours will give you more flavor. Marinate the steak overnight for the most flavor punch. Do not marinate longer than 24 hours, as the fajita meat can become mushy.
Heat Factor
Mild-Medium. Though you can get some nice heat with a good spicy chili powder. If it gets too hot, serve your fajitas with a few dollops of sour cream, which can help temper the heat.
That's it, my friends. I hope you enjoy my favorite fajita marinade recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
Try These Accompaniments for Your Fajitas
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Fajita Marinade Recipe (Steak, Chicken, Shrimp, Pork)
Ingredients
- 3 tablespoons olive oil
- 1/4 cup lime juice
- 1/4 cup water
- 4 cloves garlic minced
- 1 tablespoon smoked paprika or use sweet paprika
- 1 tablespoon ancho powder also try guajillo powder(or more to taste - I often use 2 tablespoons)
- 1 teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon brown sugar
- 1/2 teaspoon cumin
- Salt and black pepper to taste I use 1/2 teaspoon sea salt and 1/4 teaspoon black pepper
- Chili flakes to taste
Instructions
- Whisk all of the ingredients together in a large bowl until consistent.
- Use to marinade chicken, shrimp, steak or other favorite proteins for making fajitas.
Notes
Nutrition Information
NOTE: This recipe was updated on 7/26/23 to include new information. It was originally published on 5/19/21.
ROB says
This is recipe has tons of flavor and very easy to make!
We did shrimp, crab & shrimp with strips of chicken...
GREAT DISH !!!!!!!
Mike Hultquist says
Boom!!! Thanks, Rob! I wish I was there for that meal!
Steve Quinonez says
At my favorite mexican restaurant, my fajitas always come sizzling on a platter.My fajitas at home are never sizzling. After I take my fajita meat out of the marinade and into the frying pan, Do I add add oil to the pan first to fry?
Mike Hultquist says
Steve I have a Chicken Fajita Recipe here you can review: https://www.chilipeppermadness.com/recipes/chicken-fajitas/. Yes, cook the up in a very hot cast iron pan with oil for the sizzle. Take them right off the stovetop and set the whole pan on a trivet on the serving table while still sizzling. You can turn up the heat to high at the end just for a bit to get extra sizzle. I hope this helps! Enjoy.
Tammy Largent says
I just need to let you know my famous fajitas have been replaced with your recipe lol. My adult son is disabled and one of the pickies eaters you will ever meat. He will eat very few things also. I tried your recipe, didn't tell him (he thought he was getting the usual) sweetheart my recipe has been thrown out. He refuses to eat any but your recipe and it's in weekly dinner rotation . Thank you so much! I had grown so tired of my fajita recipe wanted to try a new one but he refused....do you have more recipes to share?
Mike H. says
Thank you, Tammy, I am very happy that you guys like it! Absolutely. You may also enjoy this page right here. 😉
KINJO YONEMOTO says
Thanks for a great recipe. I added 1/4 cup of Japanese Sake to yours and I loved it.
Mike H. says
Welcome =)
Gayle Gebhard says
This is fantastic! Easy and incredible flavors. This is my new go-to fajita marinade. Thank you.
Mike Hultquist says
Glad you enjoyed it, Gayle! I appreciate it!
Robin says
I’m my… these are delicious! Making them again tonight with shrimp!! I did use a little less cayenne pepper and they were the perfect spiciness!
Mike H. says
Thank you! And I bet you'll LOVE it with shrimp, too. Let me know how it goes please - enjoy!
Shea says
I make fajitas a lot and have tried several different marinade recipes: This one was really good. I used half lime and half orange juice, and chipotle chile powder instead of ancho as it’s what I had on hand. I added some splashes of Worcestershire. I saved back a little marinade and added it to the veggies after they had cooked and caramelized.
Mike Hultquist says
Excellent! Glad you enjoyed it, Shea!
Hailey says
I’m making fajitas tonight, do you add the bell peppers and onion in the marinade with the meat ?
Mike Hultquist says
Hailey, I usually just marinate the meat/proteins, but you CAN marinate the peppers and onions if you'd like. I prefer not to, as I like to caramelize them a bit in the hot pan before adding the marinated meat. However, the choice is yours, really. Both ways work. See my Chicken Fajitas Recipe: https://www.chilipeppermadness.com/recipes/chicken-fajitas/
Neila Span says
How far in advance can you make the marinade? Thank you.
Mike H. says
Hey, Neila! Marinades typically last for 5 days in the refrigerator, best to use within a week. You can also freeze marinades for longer storage.
Piper says
This is SO GOOD! I tried it once for our family and we loved it so much I made it again when we had company over just a few days later. We’ve done it with chicken and shrimp and both turned out fantastic, huge bonus that I have all ingredients on hand all the time, so we will make this again and again. Great recipe, thank you!
Mike H. says
I am super happy to hear that, Piper. Thank you for the review!