Calabacita Tacos with Zesty Cilantro Lime Salsa

1.Prepare the Cilantro Lime Salsa: In a medium bowl, combine the chopped cilantro, diced red onion, minced jalapeño (if using), lime juice, olive oil, and salt. Stir well to combine. Set the salsa aside at room temperature to allow the flavors to meld while preparing the filling.

2.Prepare the Calabacita Filling: Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium heat. Add the diced white onion and sauté for 5-7 minutes until softened and translucent.

3.Add the minced garlic, ground cumin, and dried oregano to the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant.

4.Add the diced calabacitas (zucchini) and corn kernels to the skillet. Season generously with salt and black pepper. Sauté for 8-10 minutes, stirring occasionally, until the zucchini is tender-crisp but still holds its shape.

5.Remove the skillet from the heat. Stir in the crumbled cotija cheese until just combined. Taste the filling and adjust seasoning if necessary.

6.Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Warm the corn tortillas for 30 seconds per side until they are pliable and slightly blistered. Keep the warmed tortillas stacked and wrapped in a clean kitchen towel to retain heat and moisture.

7.Assemble the tacos: Spoon a generous amount of the calabacita filling onto the center of each warm tortilla. Top the filling with a spoonful of the fresh Cilantro Lime Salsa.

8.Serve the tacos immediately with extra lime wedges on the side for an added burst of acidity.