Courgette Tacos with Salsa

Ingredients

• Courgettes 2 medium
• Red onion 1 small
• Garlic cloves 2
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Chilli powder 1 tsp
• Smoked paprika 1 tsp
• Salt to taste
• Black pepper to taste
• Corn tortillas 8-10 small
• For the Salsa
• Ripe tomatoes 2 large
• Red onion 1/4 small
• Fresh coriander small bunch
• Lime 1/2
• Salt to taste
• Optional Toppings
• Avocado 1 ripe
• Lime wedges for serving

Method

1. Grate the courgettes using a box grater. Finely chop the small red onion and mince the garlic cloves.
2. Heat the olive oil in a large frying pan over a medium heat. Add the chopped red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the grated courgettes to the pan along with the cumin, chilli powder, smoked paprika, salt, and pepper. Stir well to combine and cook for 8-10 minutes, stirring occasionally, until the courgettes are tender and most of the liquid has evaporated.
4. While the courgettes are cooking, prepare the salsa. Finely dice the ripe tomatoes and the quarter red onion. Chop the fresh coriander.
5. In a small bowl, combine the diced tomatoes, red onion, and coriander. Squeeze over the juice of half a lime and season with salt. Stir gently and set aside.
6. Warm the corn tortillas according to packet instructions (usually a few seconds in a dry pan or microwave).
7. To serve, spoon the spiced courgette mixture into the warm tortillas. Top generously with the fresh salsa. Serve immediately with optional sliced avocado and lime wedges on the side.