Fajita Marinade
Sizzling hot fajitas — full of piquant, juicy meat and tender-crisp vegetables — are exactly what your weeknight needs. But there’s no need to make a complicated marinade to get all those fajita flavors you love. This all-purpose recipe is quick to whip together, giving you more time to focus on toasting tortillas, crumbling queso fresco, and making guacamole.
Ingredients
- 1/2 cup water
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon Worchestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- 2 cloves garlic, minced
- 1 1/2 to 2 pounds meat or other protein, such as chicken breast or flank steak
- Place the water, oil, lime juice, Worcestershire sauce, salt, cumin, and chili powder in a small bowl or glass measuring cup and whisk to combine
- Place the onion, bell pepper, garlic, and protein in a gallon-sized zip top freezer bag. Pour the marinade in, seal, and massage to combine. Refrigerate for at least 1 hour or overnight.