Fajita Marinade

Jalapeno, garlic, cilantro, lime juice, soy sauce, and spices come together to create the absolute best fajita marinade recipe to use on your protein of choice!

Why this recipe works

This recipe goes hand in hand with our mouthwatering steak fajitas, though you can absolutely use it with chicken, pork, or shrimp as well. With a generous amount of spices, garlic, lime juice, cilantro, jalapeno, and soy sauce – this fajita marinade is bursting with bold, well-rounded flavors to excite the tastebuds.

Marinades bring moisture and flavor to the table, but they also help tenderize the meat so you have a juicy experience every time. We always choose to marinate over a simple dry rub because meat easily absorbs and infuses flavor when it’s given the opportunity to sit and rest.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LIME JUICE – The lime juice is important for this marinade, as it’s what helps tenderize the meat.

SOY SAUCE – We love using soy sauce in our marinades. The savory, umami flavor makes your mouth water whether it’s used in regular steak marinade or honey garlic chicken marinade. It may sound a little funky to use it for fajitas, but trust us on this one – I don’t think you’ll want to make them any other way after this!

How to Make Fajita Marinade

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine all ingredients in an immersion blender until well combined.
2. Pour marinade over meat in a resealable plastic bag. Marinate for 1 hour or up to 12 hours.
3. Meat can be cooked on the grill or in a cast iron pan on the stovetop.

Frequently Asked Questions & Expert Tips

Store the marinade in an air-tight container, such as a jar, kept in the refrigerator for up to 7 days.

Do not reuse marinade that has come into contact with raw meat as the bacteria can be very harmful. If you happen to have leftover marinade after adding it to the meat, you can use what’s left in the jar or container. There are ways such as boiling the marinade after removing it from the meat to rid of bacteria but it can alter the flavor. It’s best to use fresh marinade and to discard any remaining liquid once it’s been used.

Serving Suggestions

Enjoy this fajita marinade with our steak fajitas, shrimp fajitas, or sheet pan chicken fajitas. Or, use it to make kabobs with peppers and onions!

This recipe yields 2 cups of marinade. Generally, you will use 1/2 cup of marinade per 1 pound of meat.

More Related Recipes

• Steak Marinade
• Salmon Marinade
• Chicken Marinade
• Lamb Chop Marinade
• Ribeye Steak Marinade

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!