Thomasina Miers's summer tacos with courgette and corn

2 tbsp olive or vegetable oil
2 small shallots, finely chopped
1 clove garlic, chopped
corn kernels cut from a cob
1 green chilli, finely chopped
700g courgette, cut into small dice
20 tbsp chopped parsley
1 tsp dried oregano
1 tsp ground cumin
juice of ½ lime
sea salt and black pepper
crumbled feta, to serve (optional included in totals)
Salsa, to serve (optional included in totals)

Heat a heavy-bottomed frying pan and add the oil. When it is hot, add the shallots, garlic, corn, chilli and courgette. Fry, stirring all the time, until the vegetables are gently coloured on all sides and the onion is translucent. It is delicious if the courgette still has a little bite. Stir in the herbs, squeeze over the limes and season to taste. This is really good sprinkled with a little crumbled feta.

• Mexican Food Made Simple by Thomasina Miers (Hodder & Stoughton, £20)


Number of Servings: 4

Recipe submitted by SparkPeople user JWOURMS.