Ingredients:

  • ½ cup olive oil
  • ¼ cup fresh lime juice (about 2 limes)
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon honey or agave syrup
  • ¼ teaspoon cayenne pepper (optional)
  • 2 pounds of your choice protein (chicken breast, flank steak, or shrimp)

Instructions:

  1. In a mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, honey, and cayenne (if using). Whisk until well combined and emulsified.
  2. Place your protein in a sealable plastic bag or shallow dish. Pour the marinade over the protein, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 4 hours.
  3. Heat your grill or skillet over medium-high heat. Remove the protein from the marinade, letting the excess drip off. Cook until internal temperature reaches 165°F for chicken and shrimp, or medium-rare for flank steak.
  4. Slice chicken or steak against the grain and serve with warm tortillas and your favourite toppings.