Original recipe yields 4 servings
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!
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!