I’ve realized that I’m really bad at keeping up with food holidays. I mean, how many people out there really know that March 16th is National Artichoke Heart Day or that March 21st is National Crunchy Taco Day? Even yesterday, with the much more well known National Pie Day, I totally dropped the ball. And what is even worse is that I’ve been working on a pie recipe for a while now but couldn’t even get it together to post it.
Well, one thing I can tell you is that there is no way I am going to drop the ball on Cinco De Mayo! It is one of my favorite holidays, so much so that I like to celebrate at least once a week all year round 🙂 I’m not sure if it is the fact that my dad owned a Mexican restaurant when I was growing up or that I live in Arizona, but either way all I want to do is eat Mexican food all day everyday.
No matter what kinda of Mexican food I’m eating; nachos, burritos, tacos, enchiladas (I could go on and on) the meal just isn’t quite complete without a big spoonful of salsa and guacamole on top. I’ve been dreaming about this fajita guacamole for some time now and I was going to save it until Cinco De Mayo, but then my Mexican themed section in my recipe book kept getting bigger and bigger. So, I decided to share this recipe with you now and I have a bunch of other delicious Mexican recipes to share with you as the big day gets closer. Like I said, I’m not gonna drop the ball on this glorious holiday!
This Fajita Guacamole is packed with sauteed peppers and onions, lots of lime juice, and a big handful of crumbled queso fresco. It is so good that you don’t even need a taco or enchilada to go with it, all you need is a huge bowl of chips to enjoy this with 🙂Print
- 1/2 red pepper, julienned
- 1/2 green pepper, julienned
- 1/2 small red onion, julienned
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 avocados
- Juice of 1 lime, about 1 tablespoon plus 1-2 teaspoons
- 1 clove garlic, minced
- 1/3 cup crumbled queso fresco cheese
- salt, to taste, 1/4 teaspoon – 1/2 teaspoon
- Heat a large pan over medium heat. Add oil, green pepper, red pepper, onion, and all the spices. Cook for 10 minutes, stirring occasionally. Let cool and then chop into bite size pieces
- Cut avocados in half, remove the seed and score them with a knife. Scoop out the avocado and place in a medium sized bowl. Mash avocados with a fork to desired texture. Add lime juice, onion and pepper mixture, garlic, queso fresco, and salt to taste. Mix until everything is combined.