• 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 [2 to 3 TBL] 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 [½ 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.
While the vegetables cook, start preparing the salsa, garnishes, and tortillas.

• Cut the tomatoes in half.
• Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
• 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.

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.

Set out the tortillas, vegetables, tomato salsa, lime wedges, avocado, queso fresco, and remaining cilantro. Invite everyone to assemble their own fajitas.