Crawfish Fajitas

Recently for "Kids in the Kitchen with Frank Davis" Blake Berrigan cooked up some Crawfish Fajitas.


1 tsp. Minced Garlic
2 Tbsp. Oil
1 oz. Julienne Red Pepper
1 oz. Julienne Green Pepper
1 oz. Julienne Onion
˝ tsp. Creole Seasoning
1 oz. Jalepeno Cheese, Cut into Strips
1 ˝ Tbsp. Corn Salsa
2 oz. Crawfish Tails (Approx. 12)
1-2 Tbsp. Creole Mustard/Mayonnaise
Instructions:
Heat skillet, add oil and swirl to cover. Sauté onions, red peppers, green peppers until fragrant and beginning to soften. Sprinkle with Creole seasoning. Ad crawfish and sauté until heated through. Place mixture unto flour tortilla. Top with jalepeno cheese strips and corn salsa. Roll up fajita. Cut in half on a diagonal. Place one half on a plate, top with the other half to form an "X." Garnish with Creole mustard/mayonnaise and serve.
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