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.

Source: EatingWell Magazine, June 2019


Recipe Summary test

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high. Line a baking sheet with foil.

  • 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 1/4-inch-wide strips, about 2 inches long.

  • 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.

  • 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.

  • 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 Facts

2 tacos with generous 1/2 cup filling
342 calories; protein 6.4g; carbohydrates 34.8g; dietary fiber 4.2g; sugars 5.8g; fat 20g; saturated fat 8g; cholesterol 25.7mg; vitamin a iu 813.4IU; vitamin c 89.9mg; folate 45.6mcg; calcium 66.1mg; iron 1.2mg; magnesium 33.8mg; potassium 410.5mg; sodium 457mg.

3 1/2 fat, 1 1/2 starch, 1 1/2 vegetable