• Heat a large cast iron skillet over high heat. Add about a tablespoon of oil. Toss in vegetables, sprinkle with salt and cook, stirring occasionally until they begin to caramelize and char in parts, about 7-10 minutes.
• When they're just about done, 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. {You may need to stop and scrape down the sides or add a tiny bit of water to help get it going.} Set aside.
• Toast your corn tortillas either in a pan sprayed with a little oil over high heat until they begin to blister in parts.

To serve:

• Place a few spoonfuls of the corn mixture on each corn tortilla. Sprinkle with a spicy cheese, if desired. Drizzle with Avocado-Yogurt Crema and embellish with any other toppings you enjoy on your tacos.