Fajitas (chicken, steak or vegetable)
Fajita Marinade
Our family's favorite marinade for all of our fajitas is Jardine's Fajita marinade. This recipe is a deliciously close match.
Chicken & Steak Fajitas - Place your choice of protein in the marinade for 3-4 hours or overnight. Grill or cook over the stove top. Serve your fajitas with grilled/sauteed sweet onions and red bell peppers, black (or refried) beans, chunky salsa and fresh avocado/guacamole on tortillas. Our family is hooked on the store-bought uncooked tortillas (they come in both flour and corn varieties), which take about 1 minute each to cook over your stove top.
Vegetable Fajitas - Place your choice of vegetables (sweet onions, red/yellow/green bell peppers, fennel, daikon radish, carrots, etc.) in the marinade for 1-2 hours. Grill or cook over the stove top. Serve your fajitas with black (or refried) beans, chunky salsa and fresh avocado/guacamole on tortillas.
Fajita Salad - Place 1 - 2 cooked flour tortillas in a large salad bowl; fill with shredded or chopped Romaine lettuce, prepared fajita meat of your choice, and top with any of the items listed above. Instead of using tortillas as your salad base, you can top with tortilla chips. To serve Paleo-style, skip the tortillas & chips.
Our family's favorite marinade for all of our fajitas is Jardine's Fajita marinade. This recipe is a deliciously close match.
- 3/4 c. natural Worcestershire sauce (avoid high fructose corn syrup)
- 1/4 c. tamari sauce or coconut aminos
- 2 Tab. water
- 1 Tab. white vinegar
- 2 Tab. lime juice
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
Chicken & Steak Fajitas - Place your choice of protein in the marinade for 3-4 hours or overnight. Grill or cook over the stove top. Serve your fajitas with grilled/sauteed sweet onions and red bell peppers, black (or refried) beans, chunky salsa and fresh avocado/guacamole on tortillas. Our family is hooked on the store-bought uncooked tortillas (they come in both flour and corn varieties), which take about 1 minute each to cook over your stove top.
Vegetable Fajitas - Place your choice of vegetables (sweet onions, red/yellow/green bell peppers, fennel, daikon radish, carrots, etc.) in the marinade for 1-2 hours. Grill or cook over the stove top. Serve your fajitas with black (or refried) beans, chunky salsa and fresh avocado/guacamole on tortillas.
Fajita Salad - Place 1 - 2 cooked flour tortillas in a large salad bowl; fill with shredded or chopped Romaine lettuce, prepared fajita meat of your choice, and top with any of the items listed above. Instead of using tortillas as your salad base, you can top with tortilla chips. To serve Paleo-style, skip the tortillas & chips.
