extra cilantrolime wedges, and cotija cheese, for serving (optional)
Mix the corn and zucchini together in a bowl with the olive oil, 1/2 teaspoon cumin, pinch of cayenne pepper, and salt and pepper to taste. Sauté in a large skillet on medium-high for about 5 minutes, stirring occasionally (but not too frequently).
Meanwhile, make the guacamole in a small bowl by mashing the avocado and combining with the lime juice, 1/2 teaspoon cumin, pinch of cayenne pepper, salt, pepper, onions, and cilantro.
Warm the tortillas briefly in the microwave.
When vegetables are browned, serve on top of the tortillas with a dollop of the guacamole and optional cilantro, lime wedges, and cotija cheese.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.