Low Sodium Fajita Marinade

We found this in our favorite low sodium cookbook "500 Low Sodium Recipes" by Dick Logue. This marinade is simple and delicious. We use it on chicken and beef.

1/4 cup of Olive Oil*
1/4 cup of Red Wine Vinegar
2 teaspoons of Worcestershire Sauce
1/2 teaspoon of Black Pepper
1 teaspoon of Cilantro**
1 teaspoon of Cumin
1 teaspoon of Garlic Powder
1 teaspoon of Dried Oregeno

 *I use a mixture of Fustini's Cilantro and Onion, Fustini's Chipotle, and plain Olive Oil
**Instead of Cilantro I use the Fustini's Cilantro and Onion Oil

 Mix ingredients together and use to marinate chicken or beef for a minimum of 4 hours or overnight. 

The original recipe has 2 teaspoons of Lemon Juice and Lime Juice respectively. 

In the summer we marinate whole cuts of meat and grill them. In the colder months we cut the meat into bite size pieces first, marinate, and toss it in a pan.

White meat for Stefani.

Dark meat for Joshua.

We serve them in tortillas (flour for those not on Low Sodium diets and corn for those on LoSo diets) with cheese, sauteed onions, salsa, corn, and ranch dressing. If you are a pepper lover you can saute green and/or red peppers to add to your fajita. 

The only "heat" in the recipe is the Cumin and it is more smoky than spicy. So, all those who are leery of spicy food there is no need to fear. 

This recipe has 17mg of Sodium versus the McCormick brand Fajita Seasoning with 250mg of Sodium. I can say that I do not miss the salt at all. 

We hope you enjoy this surprisingly easy recipe.

~Stefani =)