Fajitas (Chicken and/or Steak)

FajitasThis marinade recipe can also be used not only for fajitas but for any of your favorite meat.


  • 1/4 cup lime juice, freshly squeezed
  • 2 tbs olive oil or vegetable oil
  • 4 garlic cloves, crushed
  • 2 tsp soy sauce
  • 1 tsp salt
  • 1/2 tsp liquid hickory smoke
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper, freshly ground


  1. Combine all marinade ingredients in large resealable bag. Add chicken or steak. Marinate in refrigerator for at least 3 hours or overnight.


- If serving chicken and steak, combine the marinade ingredients and then split in half. Marinate the meat separately.

- Serve with flour tortillas, sour cream, cheddar cheese, guacamole, etc.

- I never had purchased skirt steak before until this recipe. Didn't even know it existed. It is perfect for fajitas and very tender. I am always able to find this where the steaks are. However, you may need to ask the butcher for assistance.


-  Press down and roll the lime on your counter before you squeeze or juice it. This will soften the fruit and releases the juices easier.


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