I haven't tried fajitas at home before, but due to the cost of them out, hubby's frequent desire to eat them, I thought we needed to try. These are easy and DELISH!! Have made them twice, most everything I have on hand, so that was one of the main reasons I chose this recipe, my husband LOVED them, if you don't like too much heat, cut the cayenne pepper to half. We thought it was good and won't change a thing. THANX!!
This was awseome - best marinade I have ever made. I used it on chicken and beef and they both came out great.
Sorry to say I was not as pleased as eveyone else has been with this recipe. Way too much lime for me.
We LOVE this recipe! I have made it so many times I can't count. I use it to marinate a flank steak for fajitas. I have made it for many different people and everyone always raves about it, it's a keeper!
Love this!!! I was skeptical at first.... now I use it for many types of meat (even steak).
Yum! I was also skeptical of the liquid smoke, but it turned out to be delicious (esp since I don't have access to a grill). No need to add salt, since I think the soy sauce/lime is enough. I'll definitely use this again!
this is a wonderful marinade. I did do a little tweaking to it. I substituted worchestershire sauce for the soy sauce simply because we don't care for soy sauce. I also added 2 tsp of liquid smoke, 1/2 tsp each of onion powder and cumin. I used a round steak and it was VERY tender, which surprised me. I did not think there was too much lime juice either, maybe the worchestershire sauce conteracted it, but it was very good! I am going to try and marinate some rib eyes and brisket in this and see how they do!
This is an awesome marinade. Little spicy, but still great!
Great for marinating carne asada. I omitted the water and doubled the lime juice--perfect!
We really liked this marinade. I followed the recipe to the best of my ability with what I had on hand. I used avocado oil (if you haven't tried it, you should!) and omitted the liquid smoke, as I had none. I reduced the cayenne by a bit, because we're wimps. I marinated my chicken for about 7-8 hours then cooked the chicken in marinade until it was browned then added our choice of veggies. I used all of the marinade and let it cook down while meat and veggies were cooking. Very tasty and chicken was tender! Thank you for sharing!
I did not have liquid smoke, so I didnt use it. Followed the rest of the recipe and it was a huge hit! Thanks for sharing.
Wow! this is really good. The second time I made more of this so for serving with the fajitas. I thickend the extra sauce with a little cornstarch.
Quick, easy, fresh, and YUMMY! Served marinated chicken with pintos and rice--delicious!
Added some local hot pepper sauce instead of cayenne- very tasty and easy! Used on flank steak
Pretty good. Gotta cook it slow on the grill. First time Imade it I used higher heat and turned out not as good....more blackened. Cooked on low 11 minutes and then flipped it for 8 minutes on med.
Delicious! We have marinated both steak and chicken overnight and received wonderful reviews from friends and family. I have also substituted lemons for limes. The marinate has a little more zip, but still very good!
Delicious, just as written didn't change a thing. Will be my go marinade from now on. Thank you for posting.
This marinade was excellent made exactly as written. My 17yr old son made fajitas at school a few days ago & wanted to make them for me, but forgot the recipe. All he could tell me was it had soy sauce in it, so I search & found this recipe. My son raved about it & told me to add it to my "favourites" recipe book. It was not too spicy, not too heavy on the lime....just perfect!!!
very easy and perfectly marinated the chicken to give the fajita's and extra taste. Everyone loved it!
Just made this. Followed recipe except added 1/4 t cumin and 1/8 t red pepper because my family is sensitive to spices. Very good and tender chicken. Will make again! Very easy and my husband wanted me to try another marinade.
We LOVED this! Only change I made was to add 1/2 tsp of cumin...next time I may add more pepper too.
Excellent Marinade for fajitas!! Grilled whole breasts on the grill then sliced into strips and kept warm in skillet and was awesome. Company loved it! Saute'd peppers and onions as well to go with. MMmm.
This stuff is great!! We use it to make veggie fajitas - I just put everything in the bag after I chop it and add whatever meat substitute we're using and let it sit for a few hours. Dump it all in the skillet and cook it until it starts to brown. Sometimes I add fresh cilantro to the mix, but it's really not necessary... the recipe is awesome as it is!
This was one of the best meals I have enjoyed making. Along with fresh guacamole and pan fried onion and peppers it beats any restaurant fajita. I can't wait to do it for a dinner party with a jug of Margaritas to accompany! Must add some cilantro to this is the only thing to make it magic.
Pretty good probably could have used a little less water or more lime juice. Fajitas night was a hit!
I made some really good fajitas with this marinade! I was cooking for company so I halved the cayenne pepper after reading reviewers who said it was spicy. Also, I used less marinade on my meat because I sliced it before marinating and was afraid the flavor would be too strong for small slices - however, next time I'll dump all of it in. Also, not that it's a big deal but why does the recipe yield say 2 cups? It barely makes one.
This is an excellent marinade. We loved that it has a little zing to it with the cayenne pepper. We didnt have the liquid smoke but it was still great. I brushed it on some large portobella caps and let sit for 10 minutes before grilling and it make fantastic vegetarian fajitas.
I know this marinade is meant for meat, but it is excellent on veggies as well! I make the recipe as written and mix it up with sliced portabella caps, different colored bell peppers, and onions. Then I put it in one of those vacuum containers and let it sit for a few hours. Grill it up and enjoy! Cilantro does complement the marinade's flavor well, but I just serve it on the side. For reasons I'll never understand, some people don't like cilantro. I'm convinced that this marinade could make even dirt taste great. Five stars all the way!
This was surprisingly easy and very good. I dumped all the meat right into the hot oil and cooked what little juice was there, and it was very very minimal. I used the left over meat from dinner the next night on Pita Bread and made Fajita Pita Pizza's using salsa as the sauce and they were GREAT!!!
Very good. I like that there isn't a lot of oil. I used lemon juice because it was all I had. Lime probably would have been better.
TOo much lime-y flavor. It is quite regular and nothing out of the ordinary for me. I DID NOT have the liquid smoke, so maybe that's where it's at.
Followed exactly except for when I realized I was out of liquid smoke. This is so delicious! I used a 1.75lb skirt steak and 1lb uncooked, frozen shrimp. If I used those quantities again, I may make another half batch of the marinade so everything is generously covered. It was wonderful the way it was though! Thank you!
I didn't like the liquid smoke in this. I was hoping for restaurant style fajitas. This definitely wasn't restaurant style fajitas. I won't be making this recipe again.
We used this recipe for both chicken and steak. Marinated overnight and used for Cinco De Mayo festivities! Guests all raved over the fajitas!
Delicious, easy marinade! I marinated chicken and shrimp (separately of course) in this marinade and both turned out great. I left out the liquid smoke and kept everything else the same. Will definitely make again and again!
This is a fantastic recipe. I like to use flank steak and marinade it overnight. I toss it in a hot pan, with the marinade, add sliced peppers and onions and cook it up. If there are any leftovers, I thicken the sauce and we spoon it over rice. I do like to add hot peppers or hot sauce for a little kick though. The lime is the key and I always squeeze fresh, I never use the bottled stuff.
Tex-mex like flavor that I used on 2 lbs of skirt steak. Let it marinade for almost 24 hours. It was to die for!
I don't recommend leaving this overnight, as the meat can actually start to get a little tough. I always add cilantro and season the meat with fajita seasoning before putting on the grill.
I used this on top sirloin and it was very good. (I also followed earlier folks' advice and replaced the soy sauce with Lea Perrins.) I was worried when I sampled the meat off the grill (don't overcook!) because it was quite spicy. It did, though, mellow out and blend well with the other flavors once the steak was smothered in onions, peppers, guacamole and sour cream within a tortilla. Will make a gain.
Added fresh cilantro anjd parsley to the marinade which added a lot of authentic flavor.
This was a successful, yummy marinade. I used chicken breast cut up and marinaded it for 1.5 hrs. I only didnt give it 5 stars, because 5 stars is mouth watering amazing. This is good, but not 5 star worthy. I would add cilantro next time.
This was really good. The only change I made was to add 1/2 tsp of dried cilantro. I used this tonight with beef fajitas and it was awesome. This would be a great marinade, even if you weren't making fajitas.
Fantastic! I actually had some leftover roast (cooked) and decided to try this on it. It was amazing!
I was a little skeptical about this marinade at first but it turned out amazing! I made my family fajitas after marinating the steak strips for only two hours and they were delicious! There wasn't a scrap of food left after dinner. I did take the advice of one of the other reviewer's and added cilantro. I was great! This marinade is definitely a keeper!
This was simply delicious. I eliminated the cayenne because my 8 year old doesn't do spicy. I let it sit for only 3 hours because the skirt steak I had was very thin. It turned out to be just right....not over/underwhelming.
This was so good! I omitted the water and added a splash of cider vinegar and a bit of cilantro, and I only added a dash of cayenne. I later realized the recipe called for four cloves of garlic - I thought it was only one. It still turned out great. I marinated sirloin steak for about 8 hrs. I then broiled the steak. I sautéed bell peppers and onions. I boiled the used marinade and added a couple splashes of it to the peppers and onions. Then I sliced the steak and threw it all together with some fresh cilantro. Thanks for the recipe. It was so much better than using the packaged powder seasoning!
Fantastic easy marinade for fajita's. Made it late one night and didn't even marinate for the required 2 hours and it turned out great. Highly recommend as is.
Absolutely amazing!! Best chicken fajitas I've ever had!! Only thing I do different is add a bushel of fresh cilantro leaves and a jalapeño or 2 just for kicks it is mouthwatering and delicious. Try this one you will not regret it!
If I could give this 2.5 stars, I would. It's okay. I marinated overnight and then all of the next day and it just seemed like it wasn't anything special. Did not have a strong flavor. I used Top Sirloin beef which I expected to be great, but I was a little disappointed. Thanks anyway!
I liked this recipe, with the exception of the liquid smoke, I dont think it needs it plus it adds the wrong flavor to fajitas. I will try it again without the liquid smoke.
Insanely good without all the that store bought fajita marinade has in it!
Really good marinade. I will be making this again. I did use a little less water.
We marinated this with our flank/london broil and chicken. Fajitas were AWESOME! Thanks!
They were good, but next time I won't put the veggies in so soon, they got too limp.
Delicious!!! I used this for chicken AND vegetables. This was fantastic. I did not have limes so used lemons instead, but next time...LIMES.
Good,I made a double batch, froze the marinade with sliced chicken, when I was ready to cook I just let the chicken defrost with the marinade. Froze well.
Very good marinade. I used it on beef fajitas that I cooked in the slow cooker. Turned out very good!
I originally rated this recipe only a 4 star, but since that have made it several times and wondered what the heck I was thinking!!! It is really, really good and everyone always comments on how yummy my fajitas are now! So...I have upgraded it to a 5 star. Enjoy!
This marinade was GREAT! It was the first time I ever made steak fajita's and it was delicious even though I could find my cayenne pepper so I used chili powder and I didn't use the liquid smoke.
Loved it. We practically licked the pan. I think next time I will double the recipe so I can have sauce to pour over rice.
This marinade is awesome! We did it with chicken and left it overnight. Wow is all I can say...they keep asking me to make it again! Thanks.
Awesome marinade! I doubled the recipe and added a little Accent and about 1/2 tsp. Cumin. It was enough for 2 pounds of flank steak and 4 chicken breasts. The whole family loved it.
This was absolutely DELICIOUS! Exceeded my expectations. Definitely overnight the marinade if you can. My kids, my in-laws, everyone was droolign and moaning! We did add fresh cilantro, 3/4 tsp. of cumin, some chili powder. Superb!!
I did not care for this recipe. I ended up mixing in some powdered fajita flavoring packets to try and override the taste.
Really good base marinade. Next time I will kick it up with a little more heat.
This tastes nothing like fajita meat. We had to add fajita seasoning to make it taste normal. Followed the recipe EXACTLY.
I love fajitas, usually a special restaurant treat. I've made this twice with chicken, onion, and red/orange bell peppers. I cooked it on high heat to get everything nice and brown, just a little more olive oil in the pan and everything glistens. They are amazing, better than the restaurant by far! One batch marinated overnight and it was a deeper, hotter flavor.
VERY GOOD!! I marinaded it for about 5hrs and it was just enought time! I would cut back a little on the salt.. I felt it was a little to salty but everyone else thought it was fine! A keeper.
I used this on tri tip which I then grilled, sliced thinly and served with spanish rice, sauteed bell peppers/onions, and other assorted toppings on flour tortillas. Very flavorful and great on steak.
This was a good fajita marinade, but I didn't think it stood out a great deal. I did like the smokey flavor, and the smell was wonderful!
Made everything taste so good. I used this to marinate chicken and green bell peppers.
This was an absolutely wonderful fajita marinade. Because I found the recipe so late in the day, I was only able to marinade the chicken for two hours and the fajitas still turned out great. I can't wait until I make this again, so I can marinade the chicken overnight. If it tasted this good being in the frig for two hours, I'm sure it will be great after marinading overnight.
Made these over Memorial Day Weekend & they were a hit! Definitely restaurant quality. We used tenderized flank steak and chicken, both were great. We also brushed a little marinade on our veggies while sautéing and they came out perfect! If you are sensitive to cayenne, you may want to tone it back-- there is definitely a little kick!
Ok I have never made this as published. I am not fond of Smoke Flavoring, but other then that I follow the recipe. I like to marinate it for no less then 4 hours, but the longer the better. The meat turns out so good. After searing the outside I make sure to cook it over a low or indirect on the grill. I always make extra and my kids eat fajitas for a few days. The leftovers will barely be gone when they are asking for them again.
Very good recipe. Made chicken fajitas. I don't care for liquid smoke flavoring so I left it out. Used fresh lime for the juice and added a bit of dried cumin to the marinade. Extremely simple to prepare with good results.
Now this made a pretty good fajita. I used boneless/skinless chicken breast and let it marinate overnight. This makes better fajitas than you find at most restaurants. Definitely worth a try.
Oh my, this was wonderful. Using other suggestions I used worstershire and we like it spicy so upped the cayenne to 1 teaspoon, added 1/2 teaspoon cumin and some jalapeno juice. WOW, THIS IS GOOD!
This is a great marinade. As suggested, I added some cilantro and it turned out really good. I only marinaded for about 1 1/2 hours and it had enough flavor. I woldn't marinade this overnight because I think the lime could cook cook the chicken. Served with homemade guacamole and grilled veggies. UPDATE: I made this again and let it marinate for 4 hours, it was even better.
This was fantastic...I only wish I would have had the time to marinate as the instructions state. I was in a time crunch so I replaced the garlic cloves with garlic powder(1 teas) and browned the meat - then I added the spices, lime juice, veggies and a little water and simmerred for about 10 minutes(I did not have liquid smoke) Without a doubt the BEST - I will definitly make these again but make sure I have the time to marinate them.
I absolutely loved this marinade. I did tweak it & added 1/4 tsp of cumin and corriander plus fresh cilantro. I marinated a flank steak for about 8 hours and then I grilled the steak. I used the mariade to cook my onions, bell peppers & shimp. Served with hot tortillas, sour cream, avocado & grated cheese. I will definitely use this everytime I make fajitas.
This was a really great marinade. We used it on bison strip steak for my family, and tofu for me (the vegetarian). Both came out wonderfully. The only thing I would change is reducing the lime juice by about a tablespoon so as not to distract from the flavor of the protein. It was slightly over-powering, but still citrusy-delicious!
Too much lime juice!!!! Flavor was good but not great. Don't know what to substitute for the lime, maybe a little less of it?
AMAZING! Made as directed for 1 1/2# steak. Marinated for 4 hours. Only thing I added was a handful of fresh cilantro (chopped up just a little) Also made another 1/2 sauce and tossed my cut up onion and peppers in this plus half packet of dry Italian seasoning mix about 20 minutes before cooking. Delish!!
