Spicy Sausage Tacos with Zucchini and Poblanos

Prepare the Tortillas: Stir together masa harina and salt in a large bowl. Slowly stream in water and oil, stirring with a fork until dough comes together. (You may not need entire amount of water.) Knead dough for a few minutes in bowl until it forms a cohesive dough. If it feels too dry, add a touch more water. If it feels a touch too wet, add a bit more masa, and rework it.

Heat a large cast-iron skillet or griddle over medium-high. If using a tortilla press, wrap both sides of the press tightly with plastic wrap, making sure press face is smooth.

Break off golf-ball sized pieces of dough. If using a tortilla press, press dough to about a 5-inch diameter. If using a rolling pin, place dough between 2 pieces of plastic or wax paper before rolling dough out.

Preheat a large skillet over medium-high. Alternate between pressing tortillas and placing into hot skillet; cook until bubbly and golden, about 1 minute per side. Keep tortillas warm in a clean kitchen towel. Continue pressing and cooking remaining dough.

Prepare the Sausage and Veggie Filling: Heat 1 tablespoon of the oil in a large skillet over medium-high. Add sausage, and cook, breaking up into smaller pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Transfer to a plate.

Heat remaining tablespoon oil to skillet over medium-high. Add onion: cook, stirring often, until translucent, about 2 minutes. Add zucchini, poblano, salt, garlic, coriander, and pepper. Cook, stirring often, until crisp-tender, about 4 minutes. Add sausage back to skillet; stir to combine.

Stir together Greek yogurt and harissa. Smear a healthy bit onto each tortilla, top with sausage and veggie mixture; serve with a lime wedge.