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April 8, 2017


~ Mary ~

I got this fajita marinade recipe from my college roommate waaaaaay back in 1985. It’s my favorite summer-time meal and I make it a lot. Which also means I think of my good friend Karla Oehlke a lot as well. We lost touch several years ago, but it’s fun to take a walk down memory lane every summer!

Fajitas seem difficult, but they’re not – they just have several accoutrements that make them time-consuming to make. Trust me though, it’s all worth it in the end, especially if you make extra to reheat throughout the work week.

Fajitas –

serves about six people

A list of everything I gather, chop, dice, marinade simmer and grill:
1 lb Shredded Cheddar
3 Tomatoes Diced
4 Cups Guacamole – it seems like too much, but you don’t want to run out and you need enough for the
1-2 Bags El Milagro Corn Tortilla Chips
1/2 Cup Sour Cream
2 Cups Salsa
2 Bunches Cilantro Chopped and Cleaned
Shredded Lettuce for those that want to make a salad
2 Dz Flour Tortillas – plenty to make quesadillas with the leftovers!
1 recipe Mexi Rice
3 Large Red Onions thick sliced, marinated (recipe below) and grilled
3-4 Red Peppers Cleaned, cut in thirds, marinated (recipe below)and grilled slice in strips after grilling
3-4 lbs Chicken or Flank Steak Marinated, (recipe below) grilled then sliced

Fajita Marinade

In large measuring cup combine
1 Cup Worcestershire Sauce
1 Cup Fresh Lime Juice
1 Tbsp Minced Garlic
1 Tbsp Tabasco or other Hot Sauce
mix with an immersion blender and slowly drizzle in
1 Cup Olive Oil

One Comment leave one →
  1. December 5, 2017 11:09 pm

    Made these for our football team’s end of season banquet, 150 people. I added some cumin and chili powder to the marinade. Marinated the meat for 24-hours. Also had refried beans and black beans and had a ground beef taco meat too. It was a big hit!

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