Squash Blossom & Corn Tacos Recipe

Ingredients For Squash Blossom & Corn Tacos Recipe

• 4 Medium poblano peppers
• 3 tablespoon Canola or extra virgin olive oil, divided
• 0.25 inch 1 large white onion, sliced thick
• 2 Cloves Garlic, Finely Chopped
• 0.5 teaspoon Dried oregano, preferably mexican
• 0.3799999999999999 inch 2 medium summer squash, cut into cubes
• 1 cup Corn Kernels, Fresh Or Frozen
• 0.25 inch 12 squash blossoms, stems and stamens removed, sliced crosswise into strips
• 0.75 cup Mexican crema or creme fraiche
• 1 teaspoon Salt
• 12 Corn tortillas, warmed