Why you’ll love this fajita marinade
I’ve been making this fajita marinade for a while now – at least a few years. It’s an orange juice based marinade, and it’s simple to make. You can use it on whatever fillings you want – vegetables, chicken, shrimp, steak – really anything. Typically, we marinade the vegetables and meats in separate zip-top bags since it makes enough for both, but you can marinate only the meat if you want.
This marinade can be prepped ahead of time, and it’s great for grilling. Just throw your marinated meat onto the grill and put your sliced veggies on a grill topper at the same time. You can also make these on the stovetop or in the oven.
This recipe would be great with: easy refried black beans / roasted chili corn salsa / cucumber margaritas / easy garlic rice
Melissa’s tips + tricks:
- Marinate meat and vegetables separately. Vegetables don’t need as long as meat to marinate or cook, so I like to marinate them separately to avoid cross contamination and make things a bit easier for myself.
- Don’t over-marinate. If you marinate your meat for more than 24 hours, the acid in the citrus will start to break down the meat too much and can ruin the texture. I like to marinate mine the night before or the morning I plan to cook.
- Cut your meat against the grain. After cooking, always slice your steak (or chicken) against the grain to get the most tender results.
Frequently asked questions
How do you tenderize fajita meat quickly?
Marinating meat is a quick and easy way to make your meat more tender, but it also adds a ton of flavor. The acidity of the orange and lime juices in this recipe help break down the protein and fibers of the meat.
How do you cut meat for fajitas?
You want to cut your meat against the grain because it breaks up the muscle fibers of the meat. Breaking down those fibers helps make the meat even more tender and easier to chew. Plus, it has way more texture this way!
Can you marinate meat for too long?
Yes, you will not want to marinate for longer than 24 hours. Though it is truly best to marinate for 1-4 hours. The longer you allow the meat the rest in the marinate the more the fibers breakdown. If you marinate for too long your meat will start to use lose its structure and become soft and unappetizing.
More flavorful marinade recipes: flank steak marinade / lamb chops marinade / pineapple pork chops / cilantro lime chicken marinade
Ingredients
- 4 cups orange juice
- Juice of 3 limes
- 6 garlic cloves - minced
- 2 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Mix the marinade. Add all ingredients to a large bowl or measuring cup and whisk until combined.
- Marinate your protein and vegetables. Place meat and vegetables in separate zip-top bags or containers. Pour the marinade over each, seal, and refrigerate. Marinate for at least 1 hour and up to 24 hours for meat, and 30–60 minutes for vegetables or shrimp.
- Cook as desired. Remove from the marinade and cook on a grill, in a cast iron skillet, or in the oven until done. Discard any used or leftover marinade.
