Tuesday, October 11, 2016

WTHDIDWTV: Zucchini Fajitas

This was one of the easiest things I've made recently and one of the cheapest. I had several huge zucchinis from my garden, even after I gave a bunch away to anyone who would take some. I also had onions, jalapeños, and habañeros from my garden, plus green peppers, avocados and limes from Fair Foods. I wasn't planning to use the peppers, but ended up needing them because Old El Paso and I have differing ideas about what constitutes "seasoning." Maybe I should start a class action suit. Just kidding. Mostly.

I grew these, yo
I sauteed the zucchini, green peppers, and onions, along with a packet of Old El Paso fajita seasoning that a coupon deal had paid me to take out of the store. I then tasted the stuff and realized that the packet contained approximately nothing, despite claiming to contain a bunch of spices. Which is weird, because their chili seasoning and taco seasoning are all right. This was bland though. I ended up adding soy sauce, lime juice, adobo, habañeros, and cumin. So, basically it was like I made my own seasoning anyway. Oh well, still cheap, and all stuff I had on hand. Next time there's a deal on the seasoning packets, I'll just get the taco one. There's not a lot of difference in the actual spices included, and I can add soy sauce and lime juice to the fajitas myself.

The dim lighting makes the bad tortillas not look as
bright white or spongy as they actually are. Do not be fooled.
I also had several boxes of Goya Spanish rice from couponing and Old El Paso tortillas that were free from couponing. FYI, the Old El Paso tortillas aren't very good. The flour is the overly bleached bright white type and they're kind of spongy and puffy, like bad overly processed white bread. Even store brand are better than these. They were free though, and they taste fine when filled with deliciously seasoning veggies. Oh, and I made some guacamole too, because guacamole.

Threw it all into the spongy tortillas, and there's some good stuff. There was enough for leftovers too, because there was so much damn zucchini. They kept well when pre-assembled and taken for lunches. (Sour cream and guacamole transported on the side if you're able to reheat it).

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