Char the peppers over an open flame ( if you have an electric stove these can be charred under a broiler in an oven just keep a close eye on them) turning often to char all sides well. Place in a deep pan, such as a Dutch oven, and place the lid on for 15 minutes to steam the charred sides off. Rinse under cool water and remove the charred sides, pull the stems and seeds out and slice into ¼” strips

In a large sauté pan with tall sides, Heat 1 tablespoon of the oil and add in the sliced onion over medium-high heat. Cook onions until starting to brown but still firm, stirring frequently, about 6-7 minutes. While the onions are cooking, heat a smaller pan with one tablespoon of oil and add in the diced zucchini and corn over medium-high heat. Cook until the zucchini starts to brown. Once the onions are soft in the middle and crispy on the edges add in the minced garlic, oregano, pepper and chile strips and stir until fragrant and well mixed. About one minute. Add in the zucchini and corn, stir for about 30 seconds then add in the Greek yogurt and mix until everything is coated. Season with salt and pepper.

In a separate frying pan, heat the remaining tablespoon of olive oil, add the shrimp, season with salt and pepper and sauté until pink and translucent. Remove from pan and dice into ½” pieces.

In a small pan heat a little oil and fry the tortillas until soft for soft tacos, or until crispy, flipping a few times to brown bot sides, then fold in half to let cool for harder shell tacos.

Place about ⅓ cup of the Rajas mixture in or on a tortilla, top with ¼ c of the diced shrimp. Top with chopped cilantro, some crumbled Cotija cheese and serve will a lime slice. Repeat for however many tacos you want.