Calbacita Tacos

Ingredients

Calbacitas: 

• 1 tablespoon olive oil 
• ¼ red onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground Ancho chile powder 
• ¼ teaspoon ground cayenne pepper 
• 1 small zucchini, diced 
• 1 small squash, diced
• 1 ear of corn, kernels removed
• Salt to taste

For Serving: 

• Guacamole
• Corn or flour tortillas 
• 2 ounces cotija cheese, crumbled 
• Limes, for serving

Instructions

1. 1
   In a large saucepan or skillet, set over medium heat, add the olive oil. When warm, add the diced onion and cook until softened, about 5 minutes. Next, add the garlic and spices; mix until the onions are thoroughly coated in the spices. Then add the zucchini, squash and corn. Give it a good mix and cook until slightly softened, about 10 minutes, stirring the mixture intermittently. Salt to taste. I ended up adding about 1 teaspoon. 
2. 2
   To assemble the tacos, fill the corn tortillas with a few spoonfuls of the zucchini mixture. Top with a sprinkling of cotija cheese and a dollop or two of guacamole.