¼ cup lime juice ▢⅓ cup water ▢2 tablespoons olive oil ▢1 tablespoon minced garlic ▢2 teaspoons soy sauce ▢1 teaspoon salt ▢½ teaspoon liquid smoke ▢½ teaspoon cayenne pepper ▢½ teaspoon pepper ▢2 tablespoons chopped cilantro
Combine all of the ingredients with a whisk and refrigerate until ready to use.
The marinade should be left on poultry, pork, or beef for a minimum of two hours and a maximum of overnight.
Discard used marinade.
Pour fresh fajita marinade into an airtight container or jar and refrigerate for up to a week.
Pour it into a freezer ziploc and freeze for up to 1 month.