Rudi's Surf and Turf Fajitas

Surf and Turf Fajitas with Rudi's Gluten Free Tortillas

These Surf and Turf Fajitas are less about the recipe and more about the tortilla.   You see, Rudi's Gluten Free Bakery asked if I'd like to review their tortillas and help spread the word about their latest Under Wraps Giveaway Promotion. The event is taking place on Rudi's facebook page until 8-31-12.  To enter you've got to go to the page and try to guess what they've got hidden under their tortilla wraps for a chance to win that prize.  Don't worry you don't have to guess correctly to win.  But you do have to get over there quickly since the promotion ends in about a week.  

Enough about the promotion lets get back to that fajita recipe.  Actually you'd be hard pressed to call this a recipe.  You see, I don't actually know how to make fajitas and I didn't have time to research it.  Especially since that research would have undoubtedly led to a shopping trip for the proper ingredients.  With my daughter starting school next week I was just too busy for all that so this is more of a hunt through the fridge type fajita with a recipe told in captions.  

Three small top round sirloin steaks marinated in
garlic, Mexican  chili powder, Worcestershire
sauce, olive oil and salt and pepper to taste.

8 oz of shrimp marinated in garlic,
Mexican chili powder,  lime juice and olive oil

1 red pepper, 1 green pepper and 1 onion
sauteed  with a bit of olive  oil in a cast  iron pan.

Before those veggies get too well done add the steak to the
screaming hot pan  to get it seared well on the surface.  Only cook
them for a few minutes on each side so they remain medium rare.

Remove the steak to rest and
 saute the shrimp for 2-3 minutes. 

Turn off the heat, slice the steak
and add it back to the pan to keep warm.

Warm up the tortillas in the microwave
according to the package  directions.

Let the building begin.  Start with the tortilla then add some
peppers, onions, steak and shrimp.  Add some avocado
slices  and  sour cream before rolling them up to devour.

Now before anyone complains that this isn't an authentic fajita recipe just remember I warned you about that at the beginning of this post.  But regardless of my lack of knowledge I was able to deliver an outstanding lunch for sure.  Rudi's tortillas preformed quite well in this recipe.  Without gluten in the product I was afraid they may crumble and fall apart under the challenge of a hefty fajita.  But these little babies not only stood up to the wrapping process they also had to endure a ten minute delay while I snapped photos.   That type of obstacle might have hampered even regular flour tortillas but Rudi's did well under the extreme conditions of food blogger.   

And for those of you that think you've got a better fajita recipe than this, I'd say you probably do so why don't you go pick up a pack of Rudi's tortillas and see how great they perform.  They also come in several flavors. I believe it's spinach, fiesta and plain.  And if you do happen to create your own recipe, feel free to leave a link to your blog or video in the comment section.  I'd love to check it out.  Or just leave a comment with your best fajita advice.  I'm always open to learning new things.