Summer Vegetable Tacos with Queso Fresco

Ingredients

• 1/4 cup (2 fl. oz./60 ml) vegetable oil
• 1 orange bell pepper, seeded and cut into strips
• 1 red bell pepper, seeded and cut into strips
• 2 small zucchini, quartered lengthwise and cut crosswise into 1/4-inch (6-mm) pieces
• 2 small yellow crookneck squash, quartered lengthwise and cut crosswise into 1/2-inch (12-mm) pieces
• 1 Tbs. ground cumin
• 1 Tbs. chili powder
• 1 tsp. kosher salt
• 10 to 12 flour or corn tortillas, warmed
• 1 cup (5 oz./155 g) crumbled queso fresco
• Pico de gallo or salsa for serving

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