Summer Vegetable Tacos with Queso Fresco

Name: 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