10984 Zucchini Blossom Tacos 10 mins 10 mins 4 tacos (2 servings) Fri Aug 28 01:44:00 -0700 2009 Fri Aug 28 07:26:49 -0700 2009 Easy Mexican CHOW http://www.chow.com/recipes/10984 Fri, 28 Aug 2009 14:26:49 GMT Irresistible when topped with Cotija and avocado Irresistible when topped with Cotija and avocado. Zucchini blossoms are great fried, baked, or simply sautéed, as they are here. These tacos are simple to prepare and make for an out-of-the-ordinary 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 (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, sour cream is a decent substitute, but you may need to thin it with a little water so that it’s easier to drizzle.

This recipe was featured as part of our Cooking with Summer Ingredients story.

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  • 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.

    • Beverage pairing: Matua Valley Marlborough Sauvignon Blanc, New Zealand. A good NZ Sauvignon Blanc like this one has bright notes of tropical fruit, an herbal green edge, and zippy acidity. It touches beautifully on many of the elements of Mexican food, such as lime, fruit, cilantro, and garlic.

    ]]>     http://www.chow.com/assets/2007/07/zucchinitaco_290.jpg Aida Mollenkamp 50 Main 1 1/2 tablespoons vegetable oil

    ]]>     74 2 medium garlic cloves, minced

    ]]>     54 1/2 medium yellow onion, small dice

    ]]>     317 16 zucchini blossoms, stems and pistils removed and halved lengthwise

    ]]>     4 small corn tortillas, warmed**

    ]]>     96 1/2 medium avocado, pitted and cut into thin slices

    ]]>     1/4 cup crumbled Cotija cheese

    ]]>     Crème fraîche, crema, or sour cream, for garnish

    ]]>     512 mexican 757 lunch 2395 aida mollenkamp 644 summer 640 tropical 435 vegetarian 184 vegetables 236 vegetable 418 dairy 384 easy 388 healthy 1026 hot weather 765 outdoors 745 ethnic 694 latin 678 flowers 356 zucchini 9888 labor day 1 chow 7596 summer ingredients