INGREDIENTS
1/4 cup
Pepitas
3
/ 300g) Poblanos
4 tsp
Coconut Oil, (melted, unrefined virgin-cold pressed)
1 lb
Zucchini (sliced into bite size pieces - about 2 1/2 C)
1 1/4 cups
Sweet Corn (fresh off the cob if you can get it, otherwise, frozen)
2 cups
Purple Onion, (sliced in 1/2 moons, about one large)
2 cloves
Garlic (minced)
3/4 tsp
Cumin (ground)
3/4 tsp
Fine Sea Salt
1/2 tsp
Oregano (dried)
1/2 cup
Sour Cream or Creme Fraiche (or sub vegan sour cream for vegan option)
1/2
Lime, juiced
1
Fist Full of Fresh Cilantro (chopped for serving)
10
Corn or Flour Tortillas (gluten free if needed, look for organic and/or non GMO)
Avocado
Salsa
Fresh Cherry Tomatoes
Lime Wedges