Homemade Fajita Marinade Recipe
Making your own homemade fajita marinade is so easy and can be done with what you have in your pantry.
This fajita marinade is a blend of olive oil, lime juice, honey, spicy jalapeno, garlic and spices, which makes the perfect flavoring for zesty fajitas. It is great paired with my fajita seasoning recipe.
Making your own marinades is another step towards controlling the ingredients in the food you eat! Try this tasty steak marinade.
This fajita marinade beats the store-bought marinades, which often contain added preservatives and additives. Plus you can customize the flavor by adding more or less of some ingredients.
You can also use this marinade to make Mexican style chicken for burritos, nachos, tacos and more!
When you make your own marinades and spice mixtures, you save money and know what is in each batch.
Homemade marinades and seasonings also make great gifts!
Ingredients for Homemade Fajita Marinade Recipe
- 1/4 cup Fresh Lime Juice
- 1/4 cup Olive Oil
- 1 Tbsp. Worcestershire Sauce
- 2 Tbsp. Soy Sauce
- 1 tsp Honey
- 2 Tbsp. Minced Garlic
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/4 tsp Red Pepper Flakes (optional or can use less)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 Jalapeno, diced (optional)
Detailed Steps for Homemade Fajita Marinade Recipe
Measure out the individual ingredients and add them to a bowl.
Add the diced jalapenos and mix.
Take your choice of protein—whether it’s chicken strips, beef strips, shrimp, or even some vegetables like bell peppers and onions—and place them in a large ziplock bag or a covered shallow dish. Place in the refrigerator.
This protein should soak in the marinade for a minimum of 30 minutes, and a maximum of 8 hours. The marinade contains a large amount of lime juice, and the acid in the juice can change the texture of the protein if it soaks for an extended period of time.
After marinating, take the protein out of the refrigerator and let it come to room temperature for about 15 minutes. Remove the protein from the marinade, allowing any excess to drip off, and grill or cook it in a hot skillet over medium-high heat. Cook until the protein is fully cooked.
After the protein is cooked add the peppers and onions and continue to saute until cooked through.
Enjoy
Enjoy the wonderful satisfaction of making your own homemade marinade with items found in your pantry. Fajita marinade without additives and preservatives and fillers and plus gluten free!
This marinade recipe takes only a few minutes to whip up, but it packs a powerful flavor punch. With just a few easily accessible ingredients, you can create an easy fajita marinade that is guaranteed to make your fajitas unbelievably delicious.
See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
Some of my canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
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Homemade Fajita Marinade Recipe
This fajita marinade is a blend of olive oil, lime juice, honey, spicy jalapeno, garlic and spices, which makes the perfect flavoring for zesty fajitas.
Ingredients
- 1/4 cup Fresh Lemon Juice
- 1/4 cup Olive Oil
- 1 Tbsp. Worcestershire Sauce
- 2 Tbsp. Soy Sauce
- 1 tsp Honey
- 2 tsp Minced Garlic
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/4 tsp Red Pepper Flakes (optional or can use less)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 Jalapeno, Diced
Instructions
1. Measure out the individual ingredients and add them to a bowl.
2. Add the diced jalapenos and mix.
3. Take your choice of protein—whether it’s chicken strips, beef strips, shrimp, or even some vegetables like bell peppers and onions—and place them in a large ziplock bag or a covered shallow dish. Place in the refrigerator.
4. This protein should soak in the marinade for a minimum of 30 minutes, and a maximum of 8 hours. The marinade contains a large amount of lime juice, and the acid in the juice can change the texture of the protein if it soaks for an extended period of time.
5. After marinating, take the protein out of the refrigerator and let it come to room temperature for about 15 minutes. Remove the protein from the marinade, allowing any excess to drip off, and grill or cook it in a hot skillet over medium-high heat. Cook until the protein is fully cooked.
6. After the protein is cooked add the peppers and onions and continue to saute until cooked through.
