Calabacita Tacos with Avocado Salsa

1.Prepare the Avocado Salsa: Combine the avocados, cilantro, white onion, jalapeño (if using), lime juice, water, and salt in a food processor or blender. Blend until completely smooth and creamy. If the salsa is too thick, add water one tablespoon at a time until the desired pouring consistency is reached. Taste and adjust seasoning, then set aside.

2.Sauté the Aromatics: Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the diced white onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.

3.Cook the Vegetables: Add the diced zucchini and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and the zucchini has softened slightly.

4.Season the Filling: Stir in the corn kernels, ground cumin, chili powder, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the spices to toast and the flavors to meld. Remove the filling from the heat.

5.Warm the Tortillas: Heat the corn tortillas using your preferred method: either quickly warming them on a dry skillet or griddle over medium-high heat for 30 seconds per side, or wrapping them in a damp paper towel and microwaving for 30 seconds.

6.Assemble the Tacos: Spoon a generous amount of the warm calabacita filling into the center of each tortilla. Drizzle liberally with the creamy avocado salsa. Garnish with fresh cilantro and serve immediately with lime wedges on the side.