Family traditions of all regions of food
Even though 23 and me claims there is no trace of Mexican in my families lineage, I am still not fully convinced. My families love for Mexico and Mexican food started with my Granddad who used to make homemade ground beef fried tacos for my dad and his siblings. They used to tell stories that as kids they would have 40 tacos on the table and as a first come first serve biases, they would be gone in seconds. Growing up, our families love for Mexican food was passed down through family traditions of going to Puerto Vallarta. Now it's a place that has celebrated birthdays, anniversaries, engagements, reunions and so many more memories we cherish, and of course Mexican food is completely intertwined. As I grow up and someday will have a family of my own, I can't wait to continue these family traditions. These veggie fajita's are one of our classics, naturally vegan, filled with nutrients, and a dish that everyone in the family enjoys!
Ingredients
Pico de Gallo:
1/2 white onion
2 large tomatoes
1/2 jalapeno
Juice of half a lime
1 tsp garlic powder
1 tsp salt, to taste
1 tsp pepper, to taste
Guacamole:
1/2 white onion
1/2 jalapeno
3 garlic cloves
4 avocados
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes
1 tsp salt, to taste
1 tsp pepper, to taste
Fajitas:
3 cloves of garlic
1 shallot
1 white onion
1 zucchini
1 squash
2 bell peppers
4 tortillas
2 tbsp cilantro
2 tbsp olive oil
Preparation
Pico de Gallo:
1. Dice the onion, tomatoes and jalapeno.
2. Add seasoning and lime juice. Stir until combined.
Guacamole:
1. Dice the onion, jalapeno, garlic.
2. Scoop out avocados and mash.
3. Mix in seasonings and stir until combined.
Fajita's:
1. Mince garlic, seat shallot, onion, zucchini, squash, and bell pepper.
2. Add olive oil, garlic, shallots, and onion to a pan on medium heat, cooking until translucent.
3. Add zucchini, squash, and bell peppers.
4. Toast tortilla and assemble, topping with cilantro. Enjoy with chips!