Ingredients:
- 300g zucchinis, diced into 1/2 inch cubes
- 150g red bell pepper, chopped
- 160g fresh corn kernels
- 75g red onion, coarsely diced
- 30ml extra virgin olive oil
- 2g smoked paprika
- 2g ground cumin
- 3g garlic powder
- 3g sea salt
- 12 small (6 inch) corn tortillas
- 150g ripe avocado, pitted and peeled
- 60ml Greek yogurt
- 15ml fresh lime juice
- 15g fresh cilantro, chopped
- 30g crumbled Cotija cheese
Instructions:
- Preheat your oven to 425°F (218°C). Toss the diced zucchini, bell pepper, corn, and red onion in a mixing bowl with olive oil, smoked paprika, ground cumin, garlic powder, and sea salt.
- Spread the mixture in a single layer on a parchment-lined baking sheet. Roast for 18-20 minutes, tossing halfway through, until the edges are charred and the vegetables are tender.
- While the vegetables roast, combine the avocado, Greek yogurt, and lime juice in a blender or food processor. Pulse until velvety and smooth, adding a teaspoon of water if necessary for consistency.
- Heat a cast iron skillet over medium-high heat. Toast each corn tortilla for 30 seconds per side until pliable.
- Spoon a portion of roasted vegetables into each warm tortilla. Top with a swirl of avocado crema, crumbled Cotija cheese, and fresh cilantro.