Preheat the oven to 400 degrees. Spray both sides of the flour tortillas with cooking spray. Sprinkle a little bit of salt on each side of the tortilla. Place on a large baking sheet and bake for 4-5 minutes, turn tortillas over every 3-5 minutes until the tortillas are crisp and light brown. Set aside.
Preheat the grill to medium-high heat. Brush the zucchini and corn lightly with olive oil—season with salt and black pepper, to taste. Place zucchini and sweet corn on the hot grill and cook until charred and beginning to soften about 7-10 minutes.
Remove from grill and let cool to room temperature. Chop the zucchini into pieces. Carefully remove the corn kernels from the grilled sweet corn ears with a sharp knife. Top each crisp tortilla with zucchini, corn, green onion, cilantro, and avocado. Squeeze fresh lime juice over the top and garnish with cotija cheese.
Notes
Chopped avocado could be added as a topping. And you can also drizzle sour cream or add other taco toppings.Feel free to use store-bought tostada shells to save time.This recipe is super versatile and you can modify it in a number of ways. Make the topping and serve it as a salsa. Lay our tortilla chips and spoon the mixture on top for a bite-sized version. Use it as a filling for a soft taco.