Green fajitas

The green is in reference to the fact that all the veggies I had on hand were green, and I was so excited to use them fresh from the garden that I tossed them all in a pan and made fajitas. I even used lime juice (instead of my standard lemon) to keep with my green theme.

Green fajitas

2 tablespoons vegetable oil
1 green bell pepper, seeded and sliced
1 onion, sliced
1 zucchini (or half of a whopper, in my case) sliced
1 jalapeno pepper, seeded and sliced thinly
2 cloves garlic, minced
2 tablespoons taco seasoning (mine is a combination of cumin, chili powder and salt)
Juice of one lime
salt and pepper
Flour tortillas
Extra toppings – cheese, salsa, sour cream, guacamole, tomatoes – whatever you like!

Heat the oil in a deep skillet over medium heat. Toss in the onions and peppers and let them get started.

Add the zucchini, garlic and hot peppers and saute those for another 5-10 minutes until the onions are translucent and the veggies are softened. Season with salt and pepper, and then toss in your spice mixture.

Squeeze in the lime juice and let that cook down for just a minute.

That’s it. Easy peasy. Spoon the filling into warm tortillas and add your favorite toppings. I usually use wheat tortillas, but this time I was craving regular ones so I opted for this healthier sounding kind.

The freshness of veggies straight from the garden or farmers market makes all the difference. All they need is a quick sizzle in the pan and they taste amazing.