Veggie Tacos with Sriracha & Feta

1. Toss together chopped cilantro and shallot with the lime juice. Let sit until the taco filling is ready. Go ahead and warm the tortillas as well, and keep them covered with a kitchen towel.

2. Over medium heat, saute the onion in the olive oil with a pinch of salt and pepper, just until the onion starts to soften, about 3-5 minutes.

3. Add in the red pepper and cook for 1-2 more minutes.

4. Add in the zucchini and squash, plus the jerk or taco seasoning. Cook only until the squash is hot and just barely tender; you don’t want to everything to get soggy.

5. Serve on warm tortillas, topped with with the cilantro salad and a little feta and Sriracha.

6. Ole!