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Shrimp and Zucchini Tacos

Shrimp and Zucchini Tacos Recipe

  • 2 tablespoons canola oil, divided
  • 1 large zucchini, halved lengthwise, cut crosswise into 1/4-inch half-moons
  • 1 onion, chopped
  • 1 red bell pepper, cored, seeded, and chopped
  • 4 garlic cloves, chopped
  • Kosher salt, freshly ground pepper
  • 1 pound medium shrimp, peeled, deveined, cut into 1/2-inch pieces
  • 1/2 teaspoon chili powder
  • Corn or flour tortillas
  • Assorted toppings, such as diced avocado, cilantro, and lime wedges
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