Heat oil in a large medium skillet over medium heat. Add the scallions and chile and cook, stirring occasionally until it softened and barely beginning to brown, 4 to 5 minutes. Add the garlic and cook for another minute, until fragrant.
Raise the heat to medium-high and add the zucchini. Sprinkle with salt and cook until it is tender but is still lightly light crunchy, about 4 minutes. Scrape onto a bowl. Incorporate the avocado, toss and taste for salt, add more if need be.
In a pre-heated comal, skillet or griddle set over medium heat, heat the corn tortillas until completely heated through and barely beginning to toast, about a minute per side. Wrap in a clean kitchen towel to keep warm.
To assemble the tacos, spoon the calabacitas and avocado mix, sprinkle some queso fresco, close the taco and eat up or take them to-go!
Calabacitas and Avocado To-Go Tacos
Amount Per Serving 4
Calories from Fat 0
% Daily Value*
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 20g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!