Vibrant Bell Pepper and Zucchini Tacos

TACOS

• 1 Tbsp olive oil (or sub avocado oil)
• 2 heaping cups zucchini, cut into 1/4 inch matchsticks (2 small zucchini yield ~2 cups or 275 g)
• 1 cup yellow or white onion, cut into 1/4 inch slices (1 small onion yields ~1 cup or 150 g)
• 1 ½ cups red bell pepper, cut into 1/4 inch slices (1 medium bell pepper yields ~1 ½ cups or 119 g)
• 1/4 tsp sea salt
• 1-2 tsp garlic powder
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes (plus more to taste)
• 1 Tbsp lime juice
• 4 corn tortillas (find our homemade recipe here!)

FOR SERVING optional

• black beans
• guacamole
• Magic Green Sauce (or chimichurri)
• Easy Red Salsa
• vegan sour cream
• fresh cilantro