Easy shredded chicken tacos get a healthy veggie upgrade when diced zucchini is added in for a fast dinner or lunch any day of the week.
Heat the canola oil in a large non-stick skillet over medium-high heat. Add the chopped zucchini and cook until the zucchini softens and begins to brown, stirring occasionally, for about 4-5 minutes.
Add the shredded chicken and season with the chile powder, cumin, and kosher salt and cook for 3-4 minutes until the chicken is warmed through.
Spray the tortillas with cooking spray and toast in a toaster oven or in a hot skillet until crisp.
Top with the chicken and zucchini and garnish with the pico de gallo, avocado, cilantro and cotija cheese with a squeeze of lime.