Heat a skillet over high heat. Add oil. Cook vegetable with a sprinkle of salt, stirring occasionally until they begin to caramelize.
Squeeze the juice from half a lime over the vegetables, scraping up any brown bits from the pan. Set aside.
Meanwhile, place avocado, yogurt, lime juice, salt and hot sauce in a food processor or blender and process until smooth and creamy.
Toast your corn tortillas either in a pan sprayed with a little oil over high heat until they begin to blister in parts.
Divide mixture evenly among tortillas. Sprinkle with cheese. Drizzle with Avocado-Yogurt Crema & embellish with toppings if desired.