Mexican · Dinner
Squash Blossom Tacos
Corn tortillas filled with sautéed squash blossoms and zucchini, melted queso Oaxaca, and epazote-scented onion, finished with lime and salsa fresca. The blossoms wilt quickly in hot oil, keeping a delicate mineral sweetness against the melting cheese and charred tortilla base.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
427Calories
17.1gProtein
20.7gFat
46.8gCarbs
6.9gSugar
7.5gFiber
670mgSodium
52mgChol
9.2gSat Fat
792mgPotassium
349mgCalcium
2.6mgIron
0.5mcgVitamin B12
24mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
trim squash blossom stems, remove inner stamens, roughly tear petals; dice zucchini and onion; tear epazote leaves.
2
Heat vegetable oil in a small skillet over medium heat until shimmering, about 1 minute. Add onion and zucchini; cook 3 minutes until zucchini softens and edges turn translucent.
3
Add squash blossoms and epazote, season lightly with salt, cook over medium heat 2 minutes, stirring until petals collapse and turn deep olive green.
4
Scatter queso Oaxaca over the mixture, cover skillet, cook over low heat 1 minute until cheese melts and stretches when pulled with a fork.
5
Warm corn tortillas directly in a dry skillet or over gas flame, 20 seconds per side, until dark spots appear and tortilla puffs slightly.
6
Spoon blossom and cheese filling onto warm tortillas, fold each in half, transfer to plate.
7
Plate
top tacos with salsa fresca and chopped cilantro, serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g squash blossoms
- 44 corn tortillas (120g)
- 2.2 oz60g queso Oaxaca
- 1/2 cup60g zucchini
- 4 tbsp4 tbsp white onion
- 2 tbsp2 tbsp fresh epazote leaves
- 2 tsp2 tsp vegetable oil
- 1/2 cup120g salsa tomato
- 22 lime wedge
- 2 tbsp2 tbsp cilantro
