Zucchini Blossom Tacos Recipe
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 are most often found at farmers’ markets. They 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.
- 16 zucchini blossoms
- 1 1/2 tablespoons vegetable oil
- 2 medium garlic cloves, minced
- 1/2 medium yellow onion, small dice
- 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
- Clean zucchini blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off. Pull off the leaves at the bottom of the blossoms, and remove the stems. Using a damp paper towel, remove any dirt from the petals. Cut the blossoms in half lengthwise.
- Heat the 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 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 tortillas, placing 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.
I made these tacos last night. YUM! I was a little intimidated by the thought of cooking the blossoms, but this recipe made it super easy. I shredded cabbage and squeezed a little lime over the top. YUM again!
My (italian) grandmother used to make fried zucchini blossom patties which were delicious and she could never make enough. If you pick the blossoms in first thing in the morning, for some reason you don't have to worry about the pistils inside. Go figure. I tried this recipe this evening, but had to go out and get the blossoms, cotija, and Crème fraîche, which is fine because I want to eat what...+READ
My (italian) grandmother used to make fried zucchini blossom patties which were delicious and she could never make enough. If you pick the blossoms in first thing in the morning, for some reason you don't have to worry about the pistils inside. Go figure. I tried this recipe this evening, but had to go out and get the blossoms, cotija, and Crème fraîche, which is fine because I want to eat what is fresh fresh fresh. Avocado I always have on hand; I'll use it as a dressing if necessary. This recipe was superb. Try it you will be very happy.-COLLAPSE
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...+READ
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-COLLAPSE
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.
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?
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?
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!
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.