I like fajitas and I like tequila sunrises, so this recipe was inevitable. They were my last call drink during college (my logic being that it is almost morning so why not have some OJ). My mom brought me back from sliver tequila from her trip to Mexico last month, and I have been wanting to make this delicious drink very badly. But, I began to think, why stop there? I heard of margartia-style tacos and such before, so why not try tequila-sunrise-style?
This post contains two side recipes in order to assemble the fajitas. This will make enough for 8 fajitas.
Tequila Sunrise Fajitas
1 red bell pepper, cut into strips
1 small yellow onion, cut into strips
1 cup white mushrooms, sliced
2 cloves of garlic, minced
1/2 tsp curry powder
1 tsp cumin
2 tsp chili powder
1 tsp olive oil
1 oz sliver tequila
1/4 cup orange juice
Salt and pepper
2 ears of white corn
1 jalepeno, chopped finely
2 tsp fresh cilantro
1 tbs orange juice
1/2 tsp chili powder
Salt and pepper
Guacamole (try one of my recipes)
Small tortillas (I used Trader Joe’s Corn and Wheat Tortillas)
Salsa of your choice
To make the fajita vegetables….
In a large bowl, combine all ingredients and mix together well. Make sure to coat the veggies thoroughly.
Let this marinate for at least an hour.
Heat a large skillet over medium-high heat. Add the veggies.
Stir often and cook until the veggies soften and most of the liquid has been absorbed.
To make the corn salsa…
Remove the kernels from the cob. I do this by standing the ear up in a large bowl, and cutting the kernels off downward in to bow.
In a large bowl (like the one you just conveniently cut all the kernels in) add the remaining ingredients and mix together well.
Chill in the fridge until ready to serve.
Now to assemble to fajitas…
Warm your tortillas (I usually place mine on a plate, cover with a damp paper towel and microwave for 30-60 seconds).
There is no “right way” to assemble them really, I did mine in this order but do them however you like.
Lay the warmed tortilla flat.
Add a small scoop of fajita veggies.
Add a small scoop of corn salsa.
A dollop of guacamole.
Top with some salsa.
A tangy from the orange juice, with a little flavor kick from the tequila. I loved the contrast from the fresh and crisp corn salsa. I must confess, I did make Michael steak strips for this. I used the same marinade for the vegetables. He loved it. And, I did have a tequila sunrise with my dinner too.