Home » Recipes » Fajita Marinade Recipe
by Mike Hultquist · · 44 Comments · Jump to Recipe
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
- Homemade Fajita Seasoning
- Chicken Fajitas
- Beer Braised Chicken Fajitas
- Steak Fajitas
- Grilled Steak Fajitas
- Carne Asada Marinade
- BBQ Chicken Marinade
- Shrimp Marinade
- Salmon Marinade
- Check out all of my Spicy Marinade Recipes
Try These Accompaniments for Your Fajitas
- Pico de Gallo
- Spicy Guacamole
- Creamy Jalapeno Sauce
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)
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!
Course: Main Course
Cuisine: American, Mexican
Keyword: marinade, spicy
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Calories: 81kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 17 votes
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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
This fajita marinade is ideal for up to 2 pounds of protein or vegetables.
Shrimp should be marinated for 30 minutes. Chicken and steak should marinate for at least 30 minutes or overnight for more developed flavor.
Nutrition Information
Calories: 81kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 25mgPotassium: 91mgFiber: 1gSugar: 1gVitamin A: 1122IUVitamin C: 4mgCalcium: 22mgIron: 1mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 7/26/23 to include new information. It was originally published on 5/19/21.
Reader Interactions
Comments
Tracy says
Delicious! Used it to make pork fajitas, along with your Mexican rice. Well done, as usual!Reply
Mike H. says
Thank you - I am happy to hear that!
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Sandra Nelson says
We have used Fajita Bath from the store or online for years but this is going to be our go to for fajitas. Loved it, we used Smart chicken. I added lots of chili flakes cause we like it hot.thank you for this recipe.Reply
Mike Hultquist says
Glad you enjoyed it, Sandra! I love to hear it!
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Sharon says
This is an awesome marinade. I made a batch of the seasoning and it’s a time saver. Hubby really likes the flavor.
Thank you for sharing.Reply
Mike H. says
You are very welcome, Sharon. I am glad to hear that!
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Kelly says
I love this marinade! I thought I made it a couple times before but I can't find my comment; I make a lot of things off your site so who knowsThank you for giving us another amazing recipe!
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Mike Hultquist says
Awesome! Thanks, Kelly! Yes, big flavor on this one! Thanks for sharing!
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Jodi says
I cannot find the ancho chili powder. Can you use ancho chili pepper?
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Mike Hultquist says
Absolutely, yep! Enjoy!
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Marty Hyde says
McCormick gourmet ancho chili powder is available in a 1.62 oz. bottle for $5.12 (as of Jan 2024) online at Walmart.com.
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Sheridan Chadwell says
This fajita marinade is really, really good…actually, it’s fabulous! My new go-to for marinating steak and chicken for Mexican night! Thank you for publishing!Reply
Mike Hultquist says
Awesome, Sheridan! Glad you're enjoying it! Definitely my go-to. I appreciate it!
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See AlsoHomemade Ponzu Sauce Recipe
Elise says
This doesn’t seem spicy enough? My husband likes spicy spicy!! And when r u going to do the habanero Blair’s chips lol let me know about both:)
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Mike Hultquist says
Elise, you can add in some fresh hot chilies, or use an extra spicy powder or flakes to really up the heat. Haha, I need to get on those Blair's Chips! Though I do have this Ghost Pepper Chips Recipe that is crazy hot! https://www.chilipeppermadness.com/recipes/ghost-pepper-chips/
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Bill in Oregon says
Yo, Mike.....another good one!. I had to let marinate 48 hours due to a plan change but the results were great. I had defrosted bone in thighs so went with those. Did up my onions & peppers in a skillet, then seared the thighs skin side down really well. Flipped over, added the remaining marinade, brought to a boil, turned down to a simmer for about 30 minutes. I know, not really fajitas, but were they ever good. The marinade simmered down to a thicker sauce & we stuffed into tortillas with grated cheese. Delicious!! I saved the remaining marinade, about 1/3 cup, and added that to my ramen noodle lunch today. It was so good I didn't want to waste any! Very forgiving & versatile...thanks.Reply
Mike Hultquist says
Excellent! Glad you enjoyed it, Bill! I love to hear it. =)
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Brian says
How long should you marinate veggies?
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Mike Hultquist says
Marinate at least 30 minutes, though you can marinate overnight for more flavor.
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Kamerin says
Can I marinade for the appropriate time, then freeze?Reply
Mike Hultquist says
Kamerin, absolutely. Let me know how it turns out. Enjoy!
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Baltisraul says
Used the marinade on bone-in chicken thighs for 6 hours and put them on the Weber Grill. I basted them a couple times and they were magnificent.Reply
Mike Hultquist says
Awesome to hear! Very happy you enjoyed it!
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Joanna A Wilson says
this is a delicious recipe that was easy to cook and didn't take long to cook. this is a keeperReply
Yvonne Johnson says
I used rotisserie chicken and marinated it for 30 min cooked the onions and peppers and added chicken and all the marinade. It made the best faitas I’ve ever made. It’s a keeper so satisfying thank youReply
Mike Hultquist says
Glad you enjoyed it, Yvonne! Thanks for sharing!
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Lisa Gregory says
Made this but, didn’t have limes so used lemon juice and it was still delicious. Next time I will make sure to have lime juice.Reply
Mike Hultquist says
Wonderful! Glad you enjoyed it, Lisa!
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Rochelle says
I have used this marinade on chicken & steak. It makes the meat taste very authentic - yum!!! I will definitely be using it again & again!!!!Reply
Mike Hultquist says
Great! Glad you enjoyed it, Rochelle!
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Rose says
I love this recipe! I can finally make true fajitas!!
Thank you!Reply
Dee says
I followed this recipe but I added badia sazon in it for more flavor. All in all it tasted very good. I will be using this recipe again.Reply
Michelle says
I’ve made this recipe and it is sooooo delicious! I actually let the chicken sit in the marinade for 48hrs! I also did a little marinade for the vegetables. Will definitely have to make again. Served with rice, refried beans and corn. I put my beans on the tortilla added some rice, then topped it with the chicken fajita mixture. I also added cilantro and the mild Taco Bell hot sauce to the topReply
Michael Hultquist - Chili Pepper Madness says
Sounds like perfection right there, Michelle! Nice! Glad you enjoyed it. Thanks for sharing!
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Ed says
So after pulling them from the marinade, cook them in the order of the beer braised chicken fajitas? Peppers and onions first, then the chicken until it’s cooked through in an oiled pan?
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Michael Hultquist - Chili Pepper Madness says
Ed, you can do it that way, though I usually cook the chicken and marinade first, then remove it and cook the peppers and onions, then add the chicken back in to heat through. See my Chicken Fajitas Recipe here: https://www.chilipeppermadness.com/recipes/chicken-fajitas/. Enjoy!
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Jackie says
Do you pour in the extra marinade with the food while cooking? Or toss it?
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Michael Hultquist - Chili Pepper Madness says
Toss it, Jackie, though you can include some in the pan if you are pan cooking. Will make it more saucy. I hope you enjoy it!
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Joy says
This is a great marinade! Using recipe for the second time in a week! It’s hot, which I enjoyed but my husband thought it was too spicy. I just omitted the cayenne and will add to mine after cooking.Reply
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks for sharing, Joy! Glad you enjoyed it!
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Ashley says
Made this marinade the other day, made the fajitas last night. 10/10 will make this again. Has really nice flavor that soaked into the meats I used (chicken and pork). Added yellow and green bell pepper, and a white onion. The whole meal was one of the best fajitas I've ever had. Will definitely make this again! Thanks!!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Ashley!
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M L Alvarez says
Hi. I haven’t made this yet but it sounds like it will taste just like a marinade I’ve purchased in the past. My question is: how long will this keep in the fridg if made in a big batch? I make Fajitas at least twice a week! Carne Asada comes in a close second - I’m hoping your marinade is what I’m looking for .... same question with that recipe.
Thx!!!
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Michael Hultquist - Chili Pepper Madness says
Hi, marinades will usually last for 5 days refrigerated, possibly longer. I would use it for sure within the week. I have also frozen marinade by itself or with the marinating meats. Something to try to see how it works for you.
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