Homemade fajita marinade for chicken, pork and tofu

Name: Homemade fajita marinade for chicken, pork and tofu
Prep time: 5 min
Total time: 5 min
Yield: about 150 ml (⅔ cup)
Cuisine: Québécoise
Ingredients: ¼ cup (60 ml) olive oil; Juice of 1 lime; 1 tbsp (15 ml) apple cider vinegar; 1 tsp (5 ml) chili powder; ½ tsp (2.5 ml) ground cumin; ½ tsp (2.5 ml) smoked paprika; 1 large garlic clove, finely chopped; 1 tbsp (15 ml) fresh cilantro, chopped; ¼ tsp (1 ml) salt; ¼ tsp (1 ml) freshly ground black pepper

Preparation 5 min
Servings about 150 ml (⅔ cup)
Freezing Absolutely

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Homemade fajita marinade (about 125 ml)

¼ cup (60 ml) olive oil
Juice of 1 lime
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) chili powder
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) smoked paprika
1 large garlic clove, finely chopped
1 tbsp (15 ml) fresh cilantro, chopped
¼ tsp (1 ml) salt
¼ tsp (1 ml) freshly ground black pepper

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Preparation

In a medium bowl or directly in a ziploc bag, combine the olive oil, lime juice, cider vinegar, chili powder, cumin, smoked paprika, garlic, cilantro, salt and pepper. Mix well with a whisk or by shaking the bag.
Add the protein of your choice (chicken, pork, extra-firm tofu cubes, beef cubes, shrimp) and coat well.
Cover the bowl or seal the bag and refrigerate 2 to 4 hours maximum for chicken and pork. For tofu, 30 minutes to 1 hour is enough. For shrimp, 15 to 20 minutes only.
Remove the protein from the marinade and drain well. Discard the marinade that touched the raw meat.
Cook as desired: on the BBQ over high heat (ideal), in a very hot cast iron pan, in the oven at 425°F (220°C) or in the air fryer at 400°F (205°C). Cooking time depends on the cut and thickness. Always check with a meat thermometer (165°F / 74°C for poultry, 145°F / 63°C for pork).