Squash Blossom & Corn Tacos Recipe
Recipe By EatingWell
Shake up your taco recipe routine with these corn tortillas filled with corn, summer squash and squash blossoms. Squash blossoms are cooked in great quantities and myriad ways year-round in mexico. They are very perishable, so it's best to use them within a day of purchasing. Wrap loosely in paper towels and store in the refrigerator.
4.3
16 Rating -
Rate
Non Vegdiet
4hr 25minstotal
4hr 25m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Squash Blossom & Corn Tacos Recipe
- 0.67 Medium poblano peppers
- 1/2 tablespoon Canola or extra virgin olive oil, divided
- 1/25 inch 1 large white onion, sliced thick
- 0.33 Cloves Garlic, Finely Chopped
- 0.08 teaspoon Dried oregano, preferably mexican
- 0.06 inch 2 medium summer squash, cut into cubes
- 0.17 cup Corn Kernels, Fresh Or Frozen
- 1/25 inch 12 squash blossoms, stems and stamens removed, sliced crosswise into strips
- 0.13 cup Mexican crema or creme fraiche
- 0.17 teaspoon Salt
- 2 Corn tortillas, warmed
Nutrition
value
value
105
calories per serving
8 g Fat2 g Protein7 g Carbs3 g FiberOther
Current Totals
- Fat8g
- Protein2g
- Carbs7g
- Fiber3g
MacroNutrients
- Carbs7g
- Protein2g
- Fiber3g
Fats
- Fat8g
Vitamins & Minerals
- Calcium43mg
- Iron< 1mg
- Vitamin A11mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B917mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium13mg
- Manganese< 1mg
- Phosphorus5mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell