Quick and Easy Fajita Tacos

Quick and Easy Fajita Tacos

We all have weekday suppers when we need something fast. We have been having rushed evenings as my daughter Mary rehearses many weeknights for the upcoming cultural celebration for the dedication of the Atlanta, Georgia temple. (She is dancing as a “Southern Belle” complete with ringlets and satin hoop skirt!) I have done these more than once during the last few weeks! The onions, summer squash and tomatoes come from my weekly bountiful basket produce pickup and the rest comes from my food storage. As I mentioned in the Enchilada recipe, I have discovered that Mexican grocery shops carry fresh made corn tortillas with 3 ingredients: corn, water and lime. I freeze 18 dozen at a shot (which costs about 6.75!).

12 corn tortillas (S)
2 TBSP olive oil (S)
1 large yellow onion (G)
2 summer squash (G)
1 bell pepper (optional, not pictured) (G)
3 roma tomatoes, diced (G) or 1 can fire roasted tomatoes (S)
1 can diced green chiles (S)
¼ tsp sea salt (S)
1 tsp red wine vinegar (S)
1 tsp onion powder (S)
½ tsp agave or honey (S)
Sliced avocado (optional, not pictured) (G)

1. Slice the onions and squash into ¼ inch strips (one week, my basket had green peppers in and we added those to the skillet, yum!) Heat the oil to medium high heat while slicing and add all at once to hot skillet.
2. While onions and veggies are browning, dice tomatoes and mix together in a bowl with chiles, sea salt, vinegar, onion powder and agave or honey. This makes a fresh and tasty salsa, or if you keep salsa in your storage, you can sub that or add fresh tomatoes to it.
3. Turn veggies in skillet occasionally until browned and tender. Place tortillas in layers over skillet and cover tightly to steam and soften for 2-3 minutes.
4. When soft, remove tortillas to a covered dish to keep warm and serve with a scoop of filling and salsa in each one! (one week, my basket had avocados in, and these were marvelous sliced in the tacos!)