Zucchini Blossom Tacos
TIME/SERVINGS
Total: 10 mins
Active: 10 mins
Makes: 4 tacos (2 servings)
By Aïda Mollenkamp
Zucchini blossoms are great fried, baked, or simply sautéed, as they are here. These tacos are simple to prepare and make a surprising vegetarian main dish.
What to buy: Zucchini blossoms should be firm, fresh-looking, and free of any bruising or tears. Keep them refrigerated until you are ready to use them.
Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.
Crème fraîche and crema are both types of naturally thickened fresh cream (French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, plain old sour cream is a decent substitute, but you may need to thin it with a little water so that it’s easier to drizzle.
- 1 1/2 tablespoons vegetable oil
- 2 medium cloves garlic, minced
- 1/2 medium yellow onion, small dice
- 16 zucchini blossoms, stems and pistils removed, halved lengthwise
- 4 small corn tortillas, warmed
- 1/2 medium avocado, pitted and cut into thin slices
- 1/4 cup crumbled Cotija cheese
- Crème fraîche, crema, or sour cream for garnish
- Heat oil in a large frying pan over medium heat. When it shimmers, add garlic and onion, and cook until softened, about 4 to 5 minutes. Add cleaned zucchini blossoms and cook until wilted, about 3 minutes. Remove from heat and season well with salt and freshly ground black pepper.
- Divide blossom mixture among the 4 tortillas, placing it in the center of each. Top with a few slices of avocado, a sprinkling of Cotija cheese, and a dollop of crema. Serve immediately.
COMMENTS | ADD YOUR OWN
This is a good recipe... you might consider Panela or Fresco instead of Cotija. I am also fond of a Creamy Zucchini Blossom & Poblano sauce... rather than plain Crema.
Try stuffing the blossoms with the cotija cheese and finely diced jalapeno, then dipping in a light tempura batter and deepfry in hot oil, like you would for italian fried zucchini blossoms. Use the fried blossoms like you would in a mexican fish taco and top with a -salsa verde and crema! super yummy!
Awesome! I love cooking with blossoms. I make a soup that is amazing and the base is squash blossoms. While I lived in Mexico, this was an easy item to find but since moving back to Austin I haven't been able to find fresh blossoms. Anyone have any ideas?
Awesome! I love cooking with blossoms. I make a soup that is amazing and the base is squash blossoms. While I lived in Mexico, this was an easy item to find but since moving back to Austin, Tx I haven't been able to find fresh blossoms. Anyone have any ideas?
Try moving to California? We just made sopes topped with black beans & a guiso of calabacitas, squash blossoms, mint & chipotle yesterday.... the blossoms available here in wine country are beautiful.
Kat - there is a farm just outside Austin. They might have blossoms. We live in CA but I get their newsletter. My daughter stopped there on a x-country trip recently and purchased some fresh items. You could probably just call and ask.
Boggy Creek Farm
Larry Butler & Carol Ann Sayle
3414 Lyons Road
Austin TX 78702
512/926-4650
boggycrk@realtime.net
www.boggycreekfarm.com
The Farm Stand Is Open Wednesdays & Saturdays, 9-2