Fajita Sauce
No one can resist the sizzle of fresh fajitas. This homemade fajita sauce can be used as a marinade or drizzled or dipped any time you want some bold, fajita flavor.
Servings 1 cup
Calories 548kcal
Ingredients
- ¼ cup olive oil
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 Tbsp soy sauce
- 1 Tbsp honey or brown sugar
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder more or less to taste
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a small bowl or jar, whisk together all ingredients until fully combined.
- To use as a marinade: Pour over your protein or veggies and let sit for 30 minutes (or up to 8 hours for meat).
- To use while cooking: Drizzle a few spoonfuls over your sizzling skillet while everything cooks for an extra punch of flavor.
Notes
Recipe Copyright The Foreign Fork. For educational or personal use only.
- Lime juice: You could use pre-packaged lime juice in a pinch!
- Orange juice: I do not recommend using pre-packaged orange juice, because most brands contain extra sugar and preservatives that will alter the taste of this recipe. Use fresh-squeezed orange juice!
- Honey or brown sugar: You can also use maple syrup in a pinch. Brown sugar will have a slight caramel note in flavor, and will thicken the sauce. Honey will provide a more mellow flavor and will help the sauce stick to the meat!
- Spices: If you prefer more spice, try adding a dash of cayenne or even some adobo sauce from a can of chilies. If you want more earthiness, add more cumin. More smokiness? Add more smoked paprika.
Nutrition
Calories: 548kcal | Carbohydrates: 14g | Protein: 4g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2195mg | Potassium: 318mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1410IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 3mg