Sizzling Fajitas and Tasty Margaritas

Cinco de Mayo isn’t as important in Mexican/Mexican-American culture as many folks believe it is. It’s not Mexican Independence Day, but still involves a victory none the less. Others use it as a reason to order/eat Mexican food. Tied with Asian cuisine, Mexican food is something I could eat almost every day without reason. It’s just that good. So this Cinco de Mayo, I used it as a time to make one of my favorite dishes: fajitas. During a recent live crossover event with Lauren Harris of Lo Eats World, we shared how to get what your stomach and sanity need: Sizzling Fajitas + Tasty Margaritas. During the live, I shared how to get pipping hot fajitas shrimp fajitas while Lauren made a vegan version for those who want to eat more plant based meals. Plus, she shared how to have the full eating out while at home experience with Mango Margaritas. And don’t worry saints, a non-alcoholic alternative was featured as well. 

Like everything I make, the fajitas and margaritas were quick, easy and delicious. We also gave tips of how to customize both the dish and the drink to make it your own. At one point, there was a bit of a debate of which one we prefer: salt or sugar on the rim. Fortunately Lauren didn’t make us choose and made hers with both.  Lastly, I made some impromptu pico de gallo which literally translates to peck of the rooster but is anything but that. Instead it’s a chunky salsa more or less with tomatoes, onions, cilantro, 

Oh there was also a battle about cilantro as well. We’ll forgive my cohost Lauren for being a cilantro hater. Genetics are to blame after all and not her taste buds since whether or not you like this herb is based on your genes. For some it literally tastes like soap. For others, we’re able to enjoy the deliciousness that’s used in Thai and Mexican dishes to add a bold punch of flavor. 

For all the delicious debates, catch the replay of Sizzling Fajitas + Tasty Margaritas on Instagram or Facebook! ​