Super Fajita Marinade Recipe -
Super Fajita Marinade Recipe
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Super Fajita Marinade

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 /4 cup Change Servings
  • PREP

    15 mins

    1 day 15 mins


  1. In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
  2. Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.
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Reviews More Reviews

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!

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...

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!

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!

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.

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 :-)

Jul 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.

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!


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