Squash Blossom Tacos

Step 1

Heat a cast iron to medium/high heat. Add the finely diced red pepper, zucchini, corn kernels, and a pinch of fresh cracked pepper. Cook for about 4 minutes, stirring frequently until tender and browned. Take off the heat and pour into a large mixing bowl.

Step 2

Add the crumbled cotija cheese, finely diced serrano pepper, zest, and juice of one lime to the sauteed veggies. Mix to combine. Spoon the mixture into a piping bag.

Step 3

Delicately open the squash blossoms and pipe in the mixture. Depending on the size of the squash blossom, you will want between 1-2 tbsp in each squash blossom. Twist the flower to lock in the mixture. Repeat for all 20 (if not planning to serve all at once, do not fill squash blossoms until ready to cook- simply keep mixture in a piping bag and squash blossoms separately (can store for up to 3 days).

Step 4

Crack 2 eggs into a bowl, scramble to break down. Add 1 cup flour to a shallow bowl and 1 cup panko bread crumbs to another shallow bowl.

Step 5

Pour a full container of sunflower oil into a pot. Place on heat to start to warm up.

Step 6

Meanwhile, 1 at a time, take the stuffed squash blossom, dunk into flour, then into the scrambled egg, then into the panko bread crumbs. Repeat for all.

Step 7

Once oil is hot, add a squash blossom in to fry. Fry for about 2 minutes- until browned and crispy. Take out of the oil and lay onto a cooling rack. Repeat for all squash blossoms and top with a pinch of salt.

Step 8

While the squash blossoms are cooling down, prepare the toppings and tortillas.

Step 9

In a small mixing bowl add the sour cream, chipotles, zest and juice from a lime and a pinch of salt. Mix to combine.

Step 10

Toast the tortillas over the stove and slice all the veggies for toppings.

Step 11

Assemble and serve with lime wedges.

Step 12

Enjoy!