Last night we made fajitas which I love, especially at Mexican restaurants when the skillet comes out with the vegetables all sizzling and smoking. To make fajita’s at home, we used to buy fajita marinade in a jar from the grocery store which made it a really quick go-to meal because you just had to cut up the veggies you wanted and add the sauce. But I either haven’t looked for that jar on recent grocery trips or I can’t find it anymore, so I decided to whip up my own marinade. Its tangy and spicy and worked really well on the tofu/onion/green peppers mixture that was the filling for our fajitas! It also really wasn’t hard to make, and I think it may be worth me making a batch and storing for anytime a fajita craving hits (which is all the time).
I start by cutting up half of a jalapeño and garlic to sauté.
I sauté the onion and garlic in a tiny bit of vegetable oil.
Then I mix up the other ingredients, starting by juicing the limes and adding in a bunch of spices.
I use some fresh cilantro from my little herb garden.
Then I combine everything and mix.
I blend it all up for a few minutes in the blender so it becomes a nice puree.
Prep + Cook Time: 20 minutes
Makes about 3/4 cup of marinade
- 1/2 jalapeño, chopped
- 2 cloves garlic, chopped
- 1 teaspoon vegetable oil
- 1/2 cup water
- 2 limes, juiced
- 4 teaspoons lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon chipotle spice blend (if you don’t have this, it won’t kill the recipe!)
- 1/2 teaspoon corn starch
- 3 sprigs cilantro
- Heat up the vegetable oil in a small frying pan on medium heat. Sauté the jalapeño and garlic in a frying pan for about 3 minutes. Set aside
- In a bowl, combine the juice from the lime, water, paprika, salt, chipotle spice blend, and corn starch. Then mix in the lemon juice and cilantro.
- Add in the jalapeño and garlic and mix.
- Puree in the blender until smooth.
To use: Sauté the vegetables/protein you will be using for your fajita’s with a little bit of oil on medium heat. Pour on the marinade and let it cook with the vegetables for 3-5 minutes so that the flavor seeps through. Serve with your favorite fajita toppings (mine are the basics: cheese, sour cream and salsa!)