Last of the squash blossoms, just in time to make tacos! In Texas it’s never easy to discern when Fall Season actually starts. The months and days change, but the temperatures not so much. So you have to take the good with the bad. The good and some times the great is that the warm weather extends the growing season for things like these squash blossoms. A few weeks ago at the farmers market one of the local farmers had his last batch and I promptly purchased all of them not knowing at the time what I’d be doing with them.
Initially I considered soup and enchiladas, but given I’ve been short on time lately, decided to make something quick and extra simple. Tacos fit the bill so squash blossoms would be perfect for tacos Tuesday. Squash blossoms are delicate flowers so they really don’t need much cooking if any. The key to making these tacos flavorful is infusing the oil with aromatics like oregano and the onions and fresh garlic. A simple saute of the squash blossoms in the il provides just thedepth of flavor needed. The lime juice post cooking will bring out these flavors even more.
The stovetop roasted poblanos provide the texture component. If charred just right you get just the right amount of crunch (too long and the poblanos become soft). The onions are rendered sweet during the cooking process and help balance the flavor against the mildly hot poblanoes. Avocados round out the recipe adding some heft to make sure the tacos are filling.
Dope beats, fresh eats. Enjoy!
Vegan Zucchini Squash Blossom Tacos
- 1 poblano chile roasted
- 1 1/2 tablespoons olive oil divided
- 1 medium red onion sliced 1/4-inch thick
- Sea salt
- 1 garlic clove minced
- 1/2 teaspoon dried oregano
- 1 pound squash cut into 1/4-inch thick strips
- 12 squash blossoms stamens and stems removed, sliced into strips
- 1 whole avocado pitted and sliced
- 4 corn tortillas
- Cilantro or microgreens for garnish
Char the Poblano Pepper
Place the whole pepper over the gas range of your stovetop, turning the peppers every few minutes until charred on all sides (if you don’t have a gas range, you can roast them under the broiler). Place the peppers in a paper bag for 5 to 10 minutes to help loosen the skins. The skins should slide right off. Slice the peppers open, remove the seeds, slice into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the red onion, season with salt, and saute until browned about 5 minutes. Add the garlic and oregano, and saute another minute or two. Remove from the pan and set aside.
Add remaining oil to the pan over medium-high heat. When hot, add the squash and saute, turning the pieces frequently until nicely browned.
Add the poblano strips, squash blossom strips, and reserved onions. Continue to cook another couple of minutes, stirring constantly. Taste and season with salt.
Heat the tortillas and scoop the vegetable mixture into the warm tortillas. Top with avocado and microgreens, and serve with lime wedges and hot sauce.