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Summer Vegetable Fajitas, Mango Salsa, and Cilantro Rice

My very first restaurant meal in this country (in 1990!) was at a Tex-Mex restaurant named Trudy's in Austin, Texas! The fresh chips and salsa, warm enchiladas with refried beans and rice, and hospitality brought me back every week. We brought Trudy's recipes back home and then to California, and here is a California-inspired Tex-Mex family favorite!

This quick alternative to a heavy Mexican-style meal, this recipe is light on your tummy but fully loaded with flavors and nutrients from fresh vegetables and fruits.

Makes 4 servings



Note: feel free to substitute vegetables based on seasonal availability. Other options are broccoli, green bell peppers, spinach, sweet potato, and asparagus!

  • 1/2 red onion

  • 1 red bell pepper

  • 3 zucchini, yellow squash (you can mix and match!)

  • 1 carrot

  • 1/2 cup corn kernels

  • 1 tsp oil

  • 3 tbsp fajita seasoning (we love Simply Organic!)

  • 1/2 tsp red chilli powder

  • salt and pepper to taste


  1. Cut onion, bell pepper, zucchini, and carrots into 2 inch long slices.

  2. Heat oil in a medium frying pan and add vegetables. Cook without cover on medium-high heat, stirring frequently for about 5-7 minutes.

  3. Add seasoning, chilli and pepper. Stir it on medium heat for two to three minutes. Remove from the heat. Add salt just before serving to avoid watery vegetables.

Mango Salsa


  • 1/2 red onion

  • 1/2 jalapeño pepper (if you like it spicy, add the whole thing!)

  • 1/2 medium ripe mango

  • 4 medium size roma tomatoes

  • 1/2 cup cilantro

  • juice from 1 lemon

  • salt and pepper to taste


  1. Chop jalapeño and onions. Peel and dice mangoes. Finely chop tomatoes and cilantro.

  2. Add all of the above in a bowl. Squeeze the juice of 1 lemon, add salt and pepper, and mix well.

  3. Set aside or store in the fridge for upto 4 days in an airtight container. If storing, split the salsa into single use containers in order to keep individual servings fresh for upto 5 days.

Cilantro Rice


  • 1 cup rice (jasmine or basmati)

  • 2 tbsp taco seasoning

  • 1 tbsp lemon juice

  • 1/2 cup finely chopped cilantro


  1. Bring 2 cups of water to boil.

  2. Add rice, taco seasoning, cilantro and salt. Stir and cover.

  3. Cook for about 10 minutes on low heat.

  4. Add lemon juice and cook without lid for another 2 minutes until the water is absorbed. Let it rest for a few minutes.

Serve your fajitas, mango salsa, and cilantro rice with warmed corn tortillas, avocados, and cheese for a complete meal treat!

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