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.
Source: EatingWell Magazine, June 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Serving Size: 2 tacos with generous 1/2 cup filling
Per Serving:
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.
Exchanges:
3 1/2 fat, 1 1/2 starch, 1 1/2 vegetable