squash tostadas

In America we tend to avoid food that's really spicy when it's stupid hot out, but in Indonesia, they made spicy food particularly when it was super hot and humid out, so I'm doing that today.



-one yellow squash
-one large onion (sweet), chopped
-one zucchini
-two jalepenoes
-one green pepper
-the juice of one lime
-2-3 cloves of garlic
-olive oil
-small corn tortillas (2-3 for a normal person, 4 for a hungry person)
-dash of salt
-fajita seasoning or hot sauce or a packet of taco seasoning (I use "the spice hunter" salt free fajita seasoning blend in the bottle)
-(optional) one avocado, mashed

1. In a large skillet (or ikea wok that you stole from ed grant) sautee the onions in oil until translucent. Reduce heat and add chopped garlic, and then jalepenoes. I used about half the seeds and mine turned out super spicy, so adjust accordingly based on how much heat you like.
2. I chopped my yellow squash in finger sizes, and my zucchini in thin medallions. Do that, and add them. Turn up the heat a little.
3. Add the chopped green pepper. I chopped mine pretty small this time.
4. Add salt and seasoning and let simmer for a bit.
5. In a separate skillet, heat some oil and fry up the corn tortillas, about 4 minutes on each side.
6. As the tortillas are finishing, squeeze the juice of one lime onto the veg mixture, and let it simmer for a minute more.
7. Smear the avocado on the tortillas that are now tostadas, and scoops the veggies over top.

SO KILLER GOOD!