Name: Shrimp and Zucchini Tacos
Cook time: 20 minutes
Yield: Servings
Ingredients: 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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