Fresh Flor de Calabaza Tacos
Enjoy these traditional Mexican tacos featuring sautéed squash blossoms, aromatic herbs, fresh avocado, and warm corn tortillas for a light, authentic meal.
Equipment
- Large Skillet
- Griddle or non-stick pan
- Cutting Board
- Knife
- Mixing Spoon
- Measuring Spoons
Ingredients
Main Ingredients
- 20 fresh squash blossoms cleaned and patted dry
- 12 corn tortillas
- 2 tbsp olive oil
- 3 cloves garlic thinly sliced
- 1 medium white onion finely chopped
- 1 tsp epazote or substitute with oregano
- 1 lime juiced
- to taste salt and freshly ground black pepper
- 1 avocado sliced
- ½ cup crumbled queso fresco
- to taste fresh cilantro leaves for garnish
- optional crema or sour cream for drizzling
Instructions
- Preparation: Gently clean the squash blossoms by removing any stamens and rinsing them briefly. Pat dry with a paper towel.
- Sautéing: In a large skillet, heat olive oil over medium-high heat. Add garlic and onion, cooking until translucent and aromatic.
- Cooking Blossoms: Add the squash blossoms to the skillet. Sauté for 2–3 minutes, stirring gently to avoid bruising. Season with salt, pepper, and epazote.
- Finishing Touch: Remove from heat and drizzle with fresh lime juice.
- Assembling Tacos: Warm the corn tortillas on a griddle. Fill each tortilla with the sautéed blossoms, then top with avocado slices, crumbled queso fresco, and fresh cilantro. Optionally, drizzle with crema or sour cream.
- Serve immediately with lime wedges on the side.
Notes
Use only fresh, high-quality squash blossoms for the best flavor and texture. Avoid overcooking to maintain their delicate consistency.
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 8gFat: 14gSaturated Fat: 4gSodium: 200mgPotassium: 350mgFiber: 6gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 1.2mg
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