Instructions

1. Heat enough oil in a heavy bottomed sauce pan that you can fry tortillas in (1/2-inch if suffice). Fry tortillas about 1 minute per side until just starting to brown. Remove from pan and transfer to a paper towel lined plate to drain.
2. Meanwhile, mix chicken, olive oil, cumin, chili powder, oregano and salt in a large bowl. Mix to coat the chicken.
3. When done frying tortillas, drain all the coconut oil off and put pan back on stove top over medium heat. Add chicken and cook 3-5 minutes. Add zucchini, onions, and corn. Cook -3 minutes more. Add green salsa, turn heat to high and cook 1-2 minutes until most of the salsa has reduced. Add tomatoes and cilantro, stir and turn off the heat.
4. Add 1 tablespoon of shredded jack cheese to each corn tortilla and put under broiler for 1-2 minutes until cheese is melted. Top each tortilla with 1/8 of the chicken and vegetable mixture. Add additional cilantro and serve with a wedge of lime.