She Strengthens

Summer’s Hidden Gem: Zucchini Blossom Tacos

When it comes to creative vegetarian dishes, few ingredients shine brighter than zucchini blossoms. These delicate flowers can be transformed into a flavorful and visually stunning taco filling, perfect for a summer evening.

Finding the Freshest Ingredients

Zucchini blossoms are typically found at farmers’ markets, where they’re often displayed alongside their leafy green counterparts. Look for firm, fresh-looking blossoms with no signs of bruising or tears. Store them in the refrigerator until you’re ready to use them.

A Taste of Mexico

Cotija cheese, a crumbly Mexican variety, adds a salty kick to these tacos. You can find it at Latin markets or many grocery stores. For an added layer of creaminess, try using crème fraîche or crema, both of which have a tangy flavor and rich texture. If you can’t find either, sour cream makes a decent substitute – just be sure to thin it with a little water for easier drizzling.

Quick and Easy Preparation

This recipe yields 4 tacos (serving 2) and can be prepared in just 10 minutes. Here’s what you’ll need:

• 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

Preparing the Blossoms

Gently twist the pistils from the center of the flowers, then pull off the leaves and remove the stems. Use a damp paper towel to remove any dirt from the petals, and cut the blossoms in half lengthwise.

Sautéing the Filling

Heat the oil in a large frying pan over medium heat. Add the garlic and onion, cooking until softened (about 4-5 minutes). Then, add the zucchini blossoms and cook until wilted (about 3 minutes). Remove from heat, seasoning with salt and freshly ground black pepper.

Assembling the Tacos

Divide the blossom mixture among the 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 and enjoy!

Perfect Pairing

For a refreshing beverage to pair with your tacos, try a glass of Matua Valley Marlborough Sauvignon Blanc from New Zealand. This crisp white wine features bright notes of tropical fruit, an herbal green edge, and zippy acidity, making it an ideal match for the flavors of Mexican cuisine.