Squash Blossom & Corn Tacos
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.
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.
3 1/2 fat, 1 1/2 starch, 1 1/2 vegetable