This is best when prepared a day ahead. Makes zesty flavorful fajitas every time. Great for beef OR chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.

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  • Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

Nutrition Facts

84 calories; 0.8 g protein; 7 g carbohydrates; 0 mg cholesterol; 3.7 mg sodium. Full Nutrition

Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2004
With my native Texan hubby needing a fajita "fix" I prepared this on one slab (both sides) of the beef and just sprinkled the other slab with a popular brand fajita seasoning. I was scared that he wouldn't like this at all since limes are more of a southwest thing than a Texas (San Antonio) thing. This recipe won, with our entire family, hands down! I used dried cilantro and lime juice from the plastic bottle, omitted the anise. One thing I must add, I doubled this recipe and it was barely enough. This is a rather pasty concoction (I could add more liquid but we were honestly thrilled with the taste so I hate to fix what isn't broken) and I would definitely not hesitate to double/triple again in the future. We marinated beef about 30 hours. We will definitely be using this recipe again and again! Muchos gracias for sharing the recipe and I hope that my comments have helped you with your meal planning. Mmmmm! Read More
(163)

Most helpful critical review

Rating: 3 stars
03/13/2007
I agree with other reviewers that this was too limey (and I only used 2 limes!) and also lacks flavor of typical fajitas. I added cumin and extra red pepper flakes and it helped a little, but...anyway, I'd make it again adding more spices (oregano, chili power or paprika, etc.) Oh yeah, I only marinated for 2 hours and the lime juice began to "cook" my chicken...I can only imagine what it would have done overnight...cringe... Read More
(49)
165 Ratings
  • 5 star values: 101
  • 4 star values: 38
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 7
Rating: 5 stars
01/14/2004
With my native Texan hubby needing a fajita "fix" I prepared this on one slab (both sides) of the beef and just sprinkled the other slab with a popular brand fajita seasoning. I was scared that he wouldn't like this at all since limes are more of a southwest thing than a Texas (San Antonio) thing. This recipe won, with our entire family, hands down! I used dried cilantro and lime juice from the plastic bottle, omitted the anise. One thing I must add, I doubled this recipe and it was barely enough. This is a rather pasty concoction (I could add more liquid but we were honestly thrilled with the taste so I hate to fix what isn't broken) and I would definitely not hesitate to double/triple again in the future. We marinated beef about 30 hours. We will definitely be using this recipe again and again! Muchos gracias for sharing the recipe and I hope that my comments have helped you with your meal planning. Mmmmm! Read More
(163)
Rating: 3 stars
03/13/2007
I agree with other reviewers that this was too limey (and I only used 2 limes!) and also lacks flavor of typical fajitas. I added cumin and extra red pepper flakes and it helped a little, but...anyway, I'd make it again adding more spices (oregano, chili power or paprika, etc.) Oh yeah, I only marinated for 2 hours and the lime juice began to "cook" my chicken...I can only imagine what it would have done overnight...cringe... Read More
(49)
Rating: 5 stars
06/12/2006
Very tasty! I think this is the best fajita marinade I've had at home or out. I like that it didn't call for a ton of oil. I probably would have given this recipe 4 1/2 stars if that was possible only because my husband thought the chicken we marinated (overnight) was a little heavy on the lime. The leftovers weren't quite so lime-heavy. I think the next time we make this we'll use a bit less lime juice and make up the difference with some broth. This recipe is definitely a keeper! Read More
(47)
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Rating: 5 stars
07/15/2003
Okay don't ask me why but -- I added a dash (a DASH) of cinnamon for complexity and one tablespoon of red wine vinegar to bring it all "up and together." Wow. Thanks! Read More
(25)
Rating: 5 stars
12/14/2003
This is an awesome marinade. I tried several others before I settled on this one. My family loves my chicken and beef marinated in this. I make quesadillas all the time using this recipe. I have not used any of the Anise seed. The recipe is good as is. Read More
(22)
Rating: 5 stars
02/13/2006
I have been looking for a good fajita marinade for years. My search has stopped here. I only used 1 1/2 limes my family is not a big fan of the flavor. They were excellent:-) Read More
(20)
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Rating: 5 stars
07/26/2010
This was so wonderful! I don't think that I will ever enjoy fajita's out as much again. I changed the recipe just a bit. I didn't have any green onions so I used fresh chives (a big handful) also I used paste cilantro since I had it on hand. I didn't have fresh limes but used key lime juice insead. I also added some chicken broth to stretch the marinade so that it completely covered all the meat. I ended up letting it marinate for three days before using it. Then I cooked the meat adding some marinade as it cooked and put it on a platter in a warm oven while I cooked the sweet onion and red pepper. I also added some of the marinade to these as they cooked. Once it was all carmel colored we had the best fajita dinner ever!! I also smashed some freshed avocado (with added lime juice garlic powder and sea salt). Can't imagine eating fajitas without guacamole. Hope this helps someone. Read More
(16)
Rating: 5 stars
10/04/2005
This recipe was very good. I doubled it and used a 2lb. london broil. I sliced it and marinated for almost 24 hours and it was fabulous! It seems like a ton of cilantro but the cilantro flavor ends up milder than you think. I left out the anise and cooked with regular onions (and peppers) instead of using the green onions. Will definitely make again! Read More
(13)
Rating: 4 stars
12/14/2005
I gave this one a 4-star becuase I thought it was just okay. My husband and kids really liked the fajitas (made them w. chicken) but I didn't think they were the best I've ever had (I'm mexican so I've had some awesome stuff). I will probably make it again because I did like it but next time I probably won't add so much lime. Read More
(10)