Ingredients:
- 8 squash blossoms, cleaned and stems removed
- 1 cup fresh corn kernels
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- Salt and pepper, to taste
- 8 small corn tortillas
- Optional toppings: avocado slices, salsa, lime wedges, chopped cilantro
Instructions:
1. Prepare the Squash Blossoms and Corn:
- Carefully rinse the squash blossoms under cold water and remove the stems. Gently pat them dry with paper towels. Set aside.
- If using fresh corn, remove the kernels from the cob. Set aside.
2. Sauté the Vegetables:
- Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and chopped jalapeño pepper. Sauté for 2-3 minutes until the vegetables are softened and fragrant.
3. Add Squash Blossoms and Corn:
- Add the squash blossoms and corn kernels to the skillet. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the squash blossoms are slightly wilted and the corn is tender.
4. Warm the Tortillas:
- While the filling is cooking, warm the corn tortillas in a dry skillet or microwave according to package instructions.
5. Assemble the Tacos:
- Spoon the squash blossom and corn mixture onto each warm tortilla.
6. Add Toppings:
- Top each taco with avocado slices, salsa, chopped cilantro, and a squeeze of lime juice, if desired.
7. Serve:
- Serve the squash blossom and corn tacos immediately, with additional toppings on the side.
8. Enjoy:
- Enjoy these vibrant and flavorful tacos as a delicious vegetarian meal option for lunch or dinner!
Feel free to customize these tacos by adding other toppings such as shredded lettuce, diced tomatoes, or crumbled vegan cheese. You can also drizzle with hot sauce for extra heat if desired.