Grated Squash, Corn and Tomatillo Tacos Recipe

Ingredients

• 1 tablespoon extra virgin olive oil or sunflower oil
• 1 small red onion, chopped
• 1 to 2 garlic cloves, minced
• 1 to 3 serrano or jalapeño chiles, minced (to taste)
• 1 pound summer squash, grated
• Kernels from 2 ears of corn
• 1/4 cup cilantro (more to taste)
• 10 to 12 corn tortillas
• About 1 cup cooked tomatillo salsa
• 3 ounces crumbled queso fresco or feta
• Shredded cabbage for topping (optional)