Spring Vegetable Fajitas with Strawberry Rhubarb Chipotle Sauce and Chive Guacamole

What I ended up buying were asparagus, snap peas, green garlic, shallots, crimini mushrooms, strawberries, rhubarb and some beautiful chives.  I decided that the strawberries and rhubarb would make a good hot sauce and the chives would be wonderful in a guacamole to top the fajitas! The strawberry rhubarb sauce needed a bit of chipotle I decided and that ended up being perfect for a kick (not burn your face off, but warm you from the inside).  It was slightly sweet and tart, with an afterburn as hot sauce should be.

The guacamole was simple, just buttery avocados, lime, garlic, sea salt, and the chives...and that was all it needed I decided.  It was the perfect accompaniment to the fajitas!  The fajita filling may sound a bit different to you with the veg I was using, but it was wonderful and fresh when folded into a warm tortilla with the hot sauce and guacamole!  I was glad I had decided to think a little outside the box this time and not simply cave and buy out of season ingredients!  If you would like to try some for yourself, I have included the recipe!  I hope you all had a wonderful start to your week!

Spring Vegetable Fajitas with Strawberry Rhubarb Chipotle Sauce and Chive Guacamole
Serves 3

Strawberry Rhubarb Chipotle Sauce:
olive oil
1 garlic clove, minced
1/4 cup chopped shallot
1/2 Tbsp chopped chipotle chili in adobo sauce (or to taste)
1 cup organic rhubarb, sliced
1 cup organic strawberries, sliced
1 Tbsp tomato paste
1/2 Tbsp agave nectar
juice of one lemon
sea salt to taste

Guacamole with Chives:
1 cup mashed avocado
2 garlic cloves, minced
juice of 2 limes
2 Tbsp chopped chives
sea salt to taste

Filling:
olive oil
2 cloves garlic, minced
2 shallots, sliced
16 oz chicken style seitan, cut into bite sized pieces
1 Tbsp chili powder
2 tsp ground cumin
1/4 tsp ground chipotle powder (or to taste)
1/2 cup canned tomatoes
2 cups organic asparagus, cut into 1 inch pieces
2 cups organic snap peas
2 stalks green garlic
10 crimini mushrooms, sliced
1/4 cup chopped cilantro
2 Tbsp lime juice

6 small corn tortillas, warmed

To make strawberry rhubarb sauce, in a medium saucepan, over medium heat add little olive oil and add shallots and garlic to the pan.  Saute a few minutes until fragrant and add chipotle, rhubarb and strawberries agave and tomato paste and cook until starting to fall apart about 15-20 minutes.  Add lemon juice and sea salt to taste and let cool.
For the guacamole, combine all ingredients together in a bowl and stir together until well blended.  Set aside.
For the filling, heat about 1 Tbsp olive oil in a medium non-stick skillet and add shallots, garlic and seitan and saute a few minutes until onions have softened.  Add remaining veggies and spices (except cilantro and lime juice) and saute until the veggies have softened a little but are still tender, about 3-4 minutes.  Stir in cilantro and lime.
To assemble fajitas, spoon the filling into the corn tortillas, and top each with guacamole and sauce.