Ingredients:

  • ½ cup (120ml) Lime Juice, freshly squeezed
  • ¼ cup (60ml) Soy Sauce, low sodium
  • ¼ cup (60ml) Olive Oil, extra virgin
  • 2 tablespoons Chili Powder
  • 1 tablespoon Cumin, ground
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Black Pepper, freshly ground
  • ½ teaspoon Red Pepper Flakes (optional, for heat)
  • 1 teaspoon Worcestershire sauce (optional, for depth)

Instructions:

  1. In a large bowl, whisk together lime juice, soy sauce, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, red pepper flakes (if using), and Worcestershire sauce (if using).
  2. Place your chosen protein (sliced beef, chicken, or vegetables) into the bowl or resealable bag. Ensure everything is thoroughly coated with the fajita marinade.
  3. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, but ideally 2-4 hours or overnight.
  4. Remove marinated meat or vegetables from the refrigerator 30 minutes prior to cooking.
  5. Grill over medium-high heat, pan-fry in a lightly oiled skillet over medium-high heat, or bake in a preheated oven at 400°F (200°C). Cook until the meat or vegetables are cooked through. Beef - internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Chicken - internal temperature of 165°F (74°C). Vegetables should be tender-crisp.
  6. Allow the cooked meat to rest for 5-10 minutes before slicing against the grain (if using meat).
  7. Serve immediately with your favourite fajita fixings.