Super Fajita Marinade Recipe

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Most Helpful Positive Review

Jan 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!

—Butterfly Flutterby

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Most Helpful Critical Review

Mar 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...

—Nikki

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154 Ratings

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Jun 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!

—KIMBERLYMI

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Jul 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!

—CHEFSINGLEDAD

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Dec 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.

—CRAFTYLISA

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Feb 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 :-)

—Lori

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Oct 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!

—Shannon

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Dec 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.

—Mommy of Five

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