Squash Blossom & Corn Tacos

Squash Blossom & Corn Tacos

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From: EatingWell Magazine, June 2019

Shake up your taco recipe routine with these corn tortillas filled with corn, summer squash and squash blossoms. Squash blossoms are cooked in great quantities and myriad ways year-round in Mexico. They are very perishable, so it's best to use them within a day of purchasing. Wrap loosely in paper towels and store in the refrigerator.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 medium poblano peppers (about 1 pound)
  • 3 tablespoons canola or extra-virgin olive oil, divided
  • 1 large white onion, sliced ¼ inch thick
  • 2 cloves garlic, finely chopped
  • ½ teaspoon dried oregano, preferably Mexican
  • 2 medium summer squash (about 1 pound), cut into ⅜-inch cubes
  • 1 cup corn kernels, fresh (from 1-2 ears) or frozen
  • 12 squash blossoms, stems and stamens removed, sliced crosswise into ¼-inch strips
  • ¾ cup Mexican crema (see Tip) or crème fraîche
  • 1 teaspoon salt
  • 12 corn tortillas, warmed
  • ⅓ cup crumbled goat cheese, queso fresco or feta

Preparation

  • Prep

  • Ready In

  1. Preheat broiler to high. Line a baking sheet with foil.
  2. Arrange poblanos on the prepared pan and broil 4 inches from the heat source, turning often, until evenly blistered and blackened, 10 to 12 minutes. (Be careful not to char the flesh—only the skin.) Cover with a clean kitchen towel and let steam for 5 minutes. Rub off the blackened skin. Tear the poblanos open and remove the stems and seeds. Give them a quick rinse to remove any stray seeds. Cut into ¼-inch-wide strips, about 2 inches long.
  3. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned but still a little crunchy, 7 to 10 minutes. Add garlic and oregano and cook until fragrant, about 1 minute. Transfer to a bowl.
  4. Heat the remaining 1 tablespoon oil in the pan over medium-high heat until shimmering. Add squash and cook, stirring and turning the pieces frequently, until lightly browned, about 8 minutes. Add corn, squash blossoms, the reserved poblanos and the onion mixture. Stir in crema (or crème fraîche). Cook, stirring constantly, until the cream has thickened enough to coat the mixture nicely, 2 to 3 minutes. Season with salt.
  5. Serve the squash mixture in tortillas, topped with cheese.
  • Tip: Mexican crema is a tangy-sweet cultured cream with a taste and texture in between sour cream and crème fraîche. It's increasingly available at well-stocked supermarkets, or find it at Latin markets.

Nutrition information

  • Serving size: 2 tacos with generous ½ cup filling
  • Per serving: 342 calories; 20 g fat(8 g sat); 4 g fiber; 35 g carbohydrates; 6 g protein; 46 mcg folate; 26 mg cholesterol; 6 g sugars; 0 g added sugars; 813 IU vitamin A; 90 mg vitamin C; 66 mg calcium; 1 mg iron; 457 mg sodium; 411 mg potassium
  • Nutrition Bonus: Vitamin C (150% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ fat, 1½ starch, 1½ vegetable

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