Grilled Zucchini Tacos

• 2zucchinis — tops and bottoms removed, sliced into strips
• 2yellow squash — tops and bottoms removed, sliced into strips
• 3 tbspextra virgin olive oil
• —salt and pepper to taste

roasted tomatillo salsa

• 8tomatillos — halved
• 2garlic cloves — gently smashed
• 2 tbspextra virgin olive oil
• 1jalapeno — seeded, roughly chopped
• ½avocado
• ½ bunchcilantro
• 1lime — juiced

sweet corn succotash

• 2 tbspunsalted butter
• ¼ cupred onion — diced
• ¼ cupred bell pepper — diced
• ½jalapeno — seeded, diced
• 1garlic clove — minced
• 1corn on the cob — kernels and corn milk removed from cob

assembly

• 184-5 inch corn tortillas
• ½ cupqueso fresco — crumbled
• 2limes — cut into wedges