Description
Delicious and vibrant tacos featuring roasted poblano peppers, fresh summer squash, and corn, topped with delicate squash blossoms.
Ingredients
- 2 medium poblano peppers
- 2 tablespoons olive oil, plus more for frying blossoms
- 2 small summer squash, diced
- 2 ears fresh corn, kernels cut off (or 1½ cups frozen/grilled corn)
- 8–12 squash blossoms, gently cleaned (optional)
- 8 small corn or flour tortillas
- 1 cup mixed wild greens or peppery arugula (optional topping)
- 1 small red onion, thinly sliced
- 1–2 limes, juiced
- 1 avocado, sliced
- Fresh cilantro, chopped
- Salt and freshly ground black pepper
- Optional: crumbled queso fresco or cotija; a drizzle of crema; canned or grilled sardines
Instructions
- Roast the poblanos under a broiler or over an open flame until blackened (about 8–12 minutes). Cover to steam for 10 minutes. Once cool, peel, remove seeds, and slice.
- Char the corn in a dry skillet over high heat until lightly charred (about 4–6 minutes). Set aside.
- In a large skillet, heat olive oil over medium-high heat, add diced squash with salt, and sauté until golden and tender (about 6–8 minutes).
- Add charred corn and poblano strips to the skillet, stir in lime juice and half the cilantro, adjust seasoning, and keep warm.
- Prepare squash blossoms by removing stamens, rinsing gently, and patting dry. Fry in a small pan with oil for 30–60 seconds on each side.
- Warm tortillas on a dry skillet until pliable and slightly charred (about 30–45 seconds per side).
- Assemble the tacos: Divide the squash-corn mixture among the tortillas and top with fried blossoms, greens, onion, avocado, cilantro, and cheese if desired. Serve with lime wedges.
Notes
Store leftovers separately. The filling lasts up to 3 days in the fridge, reheat on stovetop and warm tortillas before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican