Decided to make fajitas with some leftover steak, only to discover we really didn’t have enough for three folks. I dug into the freezer and found some very nice, fat shrimp that wanted to join the party, so two marinades needed to get made.
Steak or Chicken Fajita Marinade
1/2 Cup Avocado Oil
1/4 Cup Chili Powder
3 Tablespoons Worcestershire Sauce
1 Lemon
1 Lime
2-4 cloves fresh Garlic, minced
1 Tablespoon Agave Nectar
1 teaspoon ground Cumin Seed
1 teaspoon crushed Chile flake of your choice
2-3 drops Red Boat Fish Sauce
1/2 teaspoon ground Pepper
Juice and zest the citrus, grind any whole spices.
Combine all in a non reactive mixing bowl and whisk with a fork to incorporate thoroughly.
This batch size will marinate 2-3 pounds of steak, chicken quite nicely – 3 to 4 hours will do the trick nicely.
Here’s my go to chili powder mix, too –
Urb’s House Made Chili Powder
3 Tablespoons ground Chiles of your choice
1 teaspoon ground Cumin
1 teaspoon Smoked Sweet Paprika
½ teaspoon ground Mexican Oregano
½ teaspoon ground Garlic
For the shrimp, M wanted something ‘lighter and more herbaceous,’ and asked me to use up some oranges too if I could – I could.
Shrimp Fajita Marinade
1/2 Cup Avocado Oil
2 small Oranges, zested and juiced.
2 fat cloves garlic
1/2 teaspoon Mexican Oregano
1/2 teaspoon Lemon thyme
I Green Onion top, diced.
3 finger pinch of Salt
5-6 twists fresh ground Pepper
Combine all in a non reactive mixing bowl and whisk with a fork to incorporate thoroughly.
Shrimp don’t need to want too long in an acidic marinade – 30 minutes tops will get the flavors infused without making the shellfish mushy.
