Recipe: Zucchini Blossom Tacos
Edible flowers are unexpected. Which is exactly why Chef Fabian Gallardo of Petty Cash Taqueria in LA included them.
When you see squash blossoms at the farmers' market, buy them. Buy them all. The edible flower is light and sweet, and great in many applications (such as salads, and stuffed and cooked), but they really shine in these too-pretty tacos.
For the salsa
- 2 plum tomatoes, about half a pound
- 1/4 medium onion, peeled
- 2 chile de arbol peppers or pulla chilies
- 2 Tbsp apple cider vinegar
Heat oven to 400°. Arrange tomatoes and onions on a small baking sheet and roast until soft but not burned, 15 minutes.
Meanwhile, in a small, dry skillet over low heat, toast chilies until fragrant, about 30 seconds (use an additional chili or two if you like it spicy). Remove stems and tear the chilies into a few pieces.
- In a blender or food processor, blend together tomatoes, onion, chilies, and vinegar until smooth. Season with salt to taste. Use immediately or cover and chill for up to 1 week.
For the tacos
- 2 medium zucchini
- 1 Tbsp olive oil
- 2 garlic cloves, chopped
- 6 large zucchini blossoms, quartered lengthwise
- 4 oz shredded Monterey jack cheese
- 12 small corn tortillas, warmed
- Cut the zucchini into batons by removing the stem end of the zucchini then cut crosswise into thirds. Cut each third into ½-inch planks then cut the planks lengthwise into ½-inch batons.
In a large skillet over medium heat, heat the olive oil and add the garlic. Cook, stirring, until fragrant, about 10 seconds; add zucchini and cook until just crisp-tender, about 3 minutes. Add the zucchini blossoms and season with salt, tossing the pan until they are just wilted, about 1 minute. Remove from heat and set aside.
Arrange 4 or 5 zucchini batons and a couple pieces of blossom in each warm tortilla and top with 1 to 2 tablespoons of cheese. Drizzle with salsa roja and serve immediately.