Squash Blossom Tacos

Name: Squash Blossom Tacos
Total time: 30 min
Ingredients: 2 medium poblano chiles; 1 tablespoon olive oil; 1 small zucchini, cut into 1/2-in.-thick sticks (about 1 1/2 cups); 1 clove garlic, grated (1 tsp.); 0.5 teaspoon kosher salt; 0.125 teaspoon freshly ground black pepper; 20 squash blossoms, stamens and stems removed, halved lengthwise, divided; 12 corn tortillas (6 in.); 6 ounces shredded mozzarella cheese (about 1 1/2 cups); 1 avocado, thinly sliced; Sour cream, roasted salted pepitas, chopped fresh cilantro, and lime wedges, for serving

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Delicate squash blossoms, aka zucchini flowers, mingle with melty mozzarella in these irresistible (and gorgeous) tacos.

By Anna Theoktisto

Published on May 13, 2022

Hands On Time:

20 mins

Total Time:

30 mins

Servings:

4

Bright orange squash blossoms are not only beautiful, they also have a mild peppery flavor that's delicious in tacos. They're often found battered and fried, or stuffed with cheese. In these summery tacos, squash blossoms are paired with gooey mozzarella and meaty poblano chiles plus avocado and sour cream for a creamy touch. This satisfying meal takes cues from a traditional Mexican quesadilla, which is often stuffed with squash blossoms and stringy Oaxaca cheese that melts similarly to mozzarella. A squeeze of lime, a sprinkling of crunchy pepitas, and a showering of cilantro are the finishing touches to these stellar tacos.

Ingredients

2 medium poblano chiles
1 tablespoon olive oil
1 small zucchini, cut into 1/2-in.-thick sticks (about 1 1/2 cups)
1 clove garlic, grated (1 tsp.)
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
20 squash blossoms, stamens and stems removed, halved lengthwise, divided
12 corn tortillas (6 in.)
6 ounces shredded mozzarella cheese (about 1 1/2 cups)
1 avocado, thinly sliced
Sour cream, roasted salted pepitas, chopped fresh cilantro, and lime wedges, for serving

Directions

Preheat broiler with rack about 6 inches from heat. Place chiles on a rimmed baking sheet; broil, turning occasionally, until evenly charred, 8 to 10 minutes. Transfer to a medium bowl and cover tightly with plastic wrap. Let stand for 10 minutes, then scrape off charred skin using a towel. Discard skin, stems, and seeds. Slice chiles into 1/4-inch-thick strips.
Meanwhile, heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until browned, about 3 minutes. Add chiles, garlic, salt, pepper, and 1/2 cup squash blossoms. Cook, stirring often, until garlic is fragrant and blossoms are wilted, about 45 seconds.
Divide tortillas between 2 rimmed baking sheets. Top each tortilla with 2 tablespoons cheese. Place 1 baking sheet in oven; broil until cheese is melted and tortilla is slightly charred, 1 to 2 minutes. Remove from oven and repeat with other baking sheet.
Divide zucchini mixture among tortillas. Top with remaining squash blossoms, sliced avocado, sour cream, pepitas, and cilantro. Serve with a squeeze of lime.