1 delicata squash
1 red onion
3 oz mini sweet peppers
6 oz cherry or grape tomatoes
4 or 5 sprigs fresh cilantro
3 oz queso fresco
Prep and Cook Vegetables: Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ¼-inch-thick half-moons. Peel the onion and cut in half lengthwise, then crosswise into ¼-inch-thick slices. Remove the stems and seeds from the mini sweet peppers; cut the peppers lengthwise into ¼-inch-wide strips.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the squash and cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add the onion, peppers, and ¼ cup water, season with salt and pepper, and cook, stirring occasionally, until the vegetables are just tender, 3 to 4 minutes. Transfer to a plate and season to taste with salt and pepper.
Wipe out the pan if using to heat the tortillas.
Prep Tomato Salsa, Garnishes: Cut the tomatoes in half. Juice half the lime; cut half into wedges for garnish. Coarsely chop the cilantro; set aside half for garnish. Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Crumble the queso fresco.
In a medium bowl, stir together the tomatoes, lime juice, half the cilantro, and 1 to 2 teaspoons oil.
Season to taste with salt and pepper.
Warm the tortillas: On the stovetop directly over a flame, or in the same pan used for the vegetables over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Serve: Set out the tortillas, vegetables, tomato salsa, lime wedges, avocado, queso fresco, and remaining cilantro.
Kids Can Help:
Scoop out the squash seeds
Juice the lime
Scoop out the avocado
Crumble the queso fresco
Stir the tomato salsa