Zucchini Tacos - cooking recipe

Ingredients

3 medium zucchini, cut into 1/2 inch pieces
3 medium yellow crookneck squash, cut into 1/2 inch pieces
2 Tbsp. olive oil
4 Tbsp. (or to desired taste) McCormick Mexican Seasoning (blend of chili pepper, cumin, red pepper, garlic, salt and onion salt)
Salt to taste
8-10 flour tortillas
1-1/2 cups shredded cheddar cheese
Finely chopped onion and cilantro to top (about 1 cup)
Salsa and sour cream to top

Preparation

Heat oil in a frying pan.
Add zucchini and squash, cook for 5-10 minutes.
Add seasoning and salt, stir & cook for 5-10 minutes, until soft.
While zucchini is cooking, prepare tortillas.\tLay flat on a hot, dry skillet until slightly browned. Fold in half and set aside.
Put zucchini into each prepared taco shell and top with cheese.