Top mini steamed tortillas with an assortment of grilled veggies, crumbled queso fresco, and tomatillo salsa. Many types of vegetables would be delicious here, but here's what we used:
Cherry tomatoes: toss with olive oil, salt, and pepper, and blister in a cast iron skillet
Zucchini: quarter lengthwise, toss with oil and Florida pepper, and roast or grill until tender
Scallions: roast or grill until charred, then trim and chop
Corn on the cob: soak in water and grill in the husks for about 15 minutes
Tomatillo salsa: Husk and rinse about a pound of tomatillos. Place in a pot with half a jalapeno (more for spicier salsa). Cover with water and simmer until tender. Use a slotted spoon to transfer to a blender. Add about 1 tsp minced garlic, 3/4 tsp cumin, and 1/2 tsp kosher salt. Blend until smooth, taste, and adjust seasoning.
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