Super Fajita Marinade

Super Fajita Marinade


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

Ingredients 1 d 15 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings


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  • Prep

  • Ready In

  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 124

  1. 159 Ratings

Butterfly Flutterby

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!

Nikki Sell

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...


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!