Zucchini & Shrimp Tacos

As you may have noticed, Jenny and I love cooking with in-season fruits and vegetables, especially zucchini. Although my zucchini is not ready in my garden, the farmers market has plenty, keeping me busy. Chris and myself are BIG fans of Tacos, a weekly staple in our house, so when I found this new recipe on Bon Appetit I couldn't wait to try it. They are light, filling and have amazing flavor, a new weeknight favorite! And the best part, they only take 15-20 minutes from start to finish, the perfect healthy dinner after a long day.

Ingredients:
2 Tablespoons canola oil, divided
1 large zucchini halved lengthwise, cut crosswise
1 small onion, chopped
1 red bell pepper, chopped
3 garlic cloves, diced
Kosher salt, pepper
1 pound medium shrimp, peeled, cut into 1/2 inch pieces
1/2 teaspoon chili powder
corn or flour tortillas

*Assorted toppings

Heat 1 Tbsp oil in large skillet over medium-high heat. Add first 5 ingredients. Stirring often, cook for about 6-8 minutes or until softened. Season with salt and pepper and set aside in a large bowl.

Wipe out skillet and add remaining 1Tbsp of oil. Heat over medium-high heat. Add shrimp and chili powder; season with salt and pepper. Cook stirring often for about 4 minutes. Add shrimp to vegetable mixture. serve with warm tortillas and garnishes.

*We used cilantro, greek yogurt, avocado and lime, which were all amazing!