5-Minute Fajita Sauce

This homemade fajita sauce is bold, zesty, and so easy to make—perfect for adding smoky flavor to chicken, beef, or veggies.

This super simple fajita sauce comes together in 5 minutes with stuff you probably already have in your pantry. It’s perfect for tossing with chicken or veggies when you’re short on time but still want something delish.

Why you’ll love this recipe

• Customizable flavour: This marinade works with any protein or veggie, and it’s easy to adjust to your taste.
• Quick to make and easy to store: With just a few pantry staples and five minutes of prep, this marinade is perfect for busy nights and can be stored in the fridge or freezer.

Ingredients and substitutions

• Olive oil – Use avocado oil or canola oil as alternatives.
• Lime juice – Lemon juice or even orange juice can work in a pinch.
• Vinegar – White vinegar, apple cider vinegar, or rice vinegar are all great options.
• Fajita seasoning – See homemade blend below or use store-bought.
• Soy sauce – Substitute with tamari for gluten-free or coconut aminos for soy-free.
• Garlic – Fresh minced garlic is best, but garlic paste or powder can be used.

Homemade Fajita Seasoning

• Chili powder – Substitute with ancho chili powder for a milder, smoky flavor or cayenne pepper for more heat (use less).
• Smoked paprika – Use regular paprika or a mix of paprika and a pinch of cumin for a similar depth.
• Garlic powder – Can be swapped with onion powder or granulated garlic.
• Onion powder – Use shallot powder or a small amount of finely minced dried onion.
• Cumin – Ground coriander can be used for a slightly citrusy twist.
• Chili flakes – Substitute with a pinch of cayenne pepper or omit for a milder blend.

How to make this 5-minute fajita sauce

Step 1: Make the seasoning.

Combine the fajita seasoning ingredients.

Step 2: Blend well.

Mix dry ingredients.

Step 3: Store the seasoning.

Store your seasoning in a dry spice jar.

Step 4: Ready to use.

Combine the wet ingredients, add the fajita seasoning, and mix well.

Frequently asked questions

Can I use lemon juice instead of lime?

Yes, lemon juice works as a substitute, though lime gives a more traditional fajita flavor.

Can I use this as a dipping sauce or dressing?

Yes, this recipe doubles as a zesty dip or salad dressing! Just whisk in a bit of Greek yogurt or sour cream for a creamier version.

Can I cook the sauce into the dish instead of marinating?

Yes! You can add it directly to the pan while cooking your protein and veggies for a quick finish.

What to serve with this dish

This fajita sauce pairs perfectly with a variety of sides and dishes. Here are some of my faves:

• Mexican rice
• Mexican street corn salad
• Refried beans
• Cilantro lime chicken
• Sweet potato fries

And of course, use it for sheet pan chicken fajitas, steak fajitas or skillet shrimp fajitas.

How to store and reheat

Store: Keep the fajita sauce in an airtight container or jar in the refrigerator for up to 5 days. Shake or stir before using, as ingredients may settle.

Reheat: If using the sauce in a cooked dish, you can warm it gently in a saucepan over low heat or add it directly to your pan with the other ingredients.

Freeze and Reheat from Frozen: Freeze the sauce in small portions (like ice cube trays or silicone molds) for up to 3 months. Thaw in the fridge overnight or reheat directly in a pan over low heat until warmed through.