As a born and bred Texan, I can tell you that our food pyramid generally consists of 5 food groups: Blue Bell, Whataburger, Chicken Fried Steak, BBQ and Tex-Mex. I’d be remiss if I didn’t include a recipe for fajitas, arguably one of the most widely enjoyed Tex-Mex foods (other than tacos).
This Soy Lime Fajitas Marinade is exactly as it sounds. A tasty combination of soy sauce, lime juice, brown sugar and other spices, this gives anything that touches it a subtle, sweet, tangy flavor.
It can sit for anywhere from 3-10 hours, but be careful of keeping it in too long. You definitely don’t want to put it in overnight if you aren’t going to be cooking until the evening the next day. I have had a few batches turn to mush after chillin’ for too long. That said, I am so impatient I rarely ever make it past the 4 hour mark. You would think the longer the better, right? SO WRONG. These still came out beautifully and I didn’t have to wait literally all day for them.
The recipe below is just for the marinade, but I really encourage you to play with this recipe. I’ve tried it with chicken, beef, shrimp, peppers and onions and it tastes phenomenal with all of them. Just make sure, no matter which method of cooking you choose, that you cook to the correct internal temperature and cut against the grain. I use a charcoal grill, but if I’m cooking indoors a cast iron skillet is my #1 choice.
Beef: 145°F/65°C for medium
Chicken or Turkey: 165°F/75°C
Shrimp: Cook until flesh is pearly white and opaque
Until next time. x
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Soy Lime Fajita Marinade
Easy Soy Lime Fajitas Marinade is the best marinade for beef, chicken, shrimp, peppers and onions. Perfect for Taco Tuesday or any Tex-Mex feast!
- 1/2 c. soy sauce
- 2/3 c. lime juice
- 2/3 c. canola oil
- 6 cloves of garlic, minced
- 4 TB light brown sugar, packed
- 2 tsp cumin
- 2 tsp chili powder
- Mix all of the ingredients in a bowl, whisking until thoroughly combined.
- Place your meats in gallon sized ziploc bags, keeping chicken, beef and vegetables separate.
- Add about 2/3 c of the marinade for every 2lb of beef or about 3 chicken breasts.
- Add about 1/3 c to up to 4 bell peppers and 1 large onion, sliced thickly, or just enough to cover each.
- Seal all of the bags tightly, pressing out any excess air and refrigerate for 3-10 hours.
- When ready to cook, remove the meat and vegetables and pat dry with a paper towel before placing on a pan or grill.
- Cook to optimal internal temperature. See above post for reference.
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