Crispy Zucchini Flower Tacos

Grabbin' a hold of some zucchini blossoms? These bad boys are a wild ride, whether fried, baked, or sautéed, like these tacos. They're a breeze to make and provide a unique spin on a vegetarian main dish.

Here's what you need to snag from the market: zucchini blossoms should be firm, fresh, and free of blemishes. If you can't find 'em at your local grocery store, hit up a farmer's market or a Latin market. Cotija is a must-have, crumbly Mexican cheese that'll give your tacos a kick. If you can't get your hands on Cotija, any salty, crumbly cheese will do. Crema and crème fraîche are both thick, tangy creams with a rich texture. Can't find either? Sour cream works, but just thin it out with a bit of water to make it easy to drizzle.

These tacos were featured in our Summer Ingredient Showdown article.

Portion: 4 tacos (2 servings)
Difficulty: Easy peasy
Time: 10 minutes (10 active minutes)

Ingredients:

16 zucchini blossoms
1 and a half tablespoons of vegetable oil
2 cloves of garlic, minced
1/2 onion, diced
4 corn tortillas, warmed
1/2 avocado, sliced
1/4 cup of crumbled Cotija cheese
Crema, crème fraîche, or sour cream for garnish

Instructions:

Prepare the Blossoms: Pluck out the pistils (often covered in pollen) from the center of the flowers and remove the bottom leaves and stems. Give them a good clean with a damp paper towel. Cut each blossom lengthwise.
Cook the Mix: Heat the oil in a pan over medium heat. Add garlic and onion, letting them soften for about 4 to 5 minutes. Add the blossom mixture and cook until it's wilted, around 3 minutes. Sprinkle with salt and pepper to taste.
Assemble the Tacos: Divide the blossom mix among the tortillas, popping them in the center. Top with some avocado slices, a sprinkle of Cotija cheese, and a drizzle of your chosen cream. Serve 'em up while they're still warm.

Beverage pairing: Matua Valley Marlborough Sauvignon Blanc, New Zealand. A good sauvignon blanc has the perfect combo of tropical fruit, an herbal edge, and zippy acidity. It pairs beautifully with the elements of these tacos, like lime, fruit, cilantro, and garlic.

These unique tacos, featuring zucchini blossoms, are unconventionally delicious and fall under the category of vegetarian main dishes.
In the ingredient list, Cotija cheese is a crucial component, offering a flavorful punch to enhance the tacos' taste.
For those who can't find Cotija, any salty, crumbly cheese might be used as a suitable alternative.
The tacos, along with their refreshing Sauvignon Blanc pairing, were showcased in the Summer Ingredient Showdown article, offering an easy, ready-to-serve dish ideal for warmer days.