A bright, seasonal taco that sings of summer: tender sautéed squash, charred sweet corn, smoky roasted poblano strips and delicate squash blossoms tucked into warm tortillas. These tacos are a handheld celebration of texture — crisp corn, silky squash, soft tortillas — and they come together fast for weeknights, weekend lunches, or a light dinner when you want something meatless but far from boring. If you like experimenting with edible flowers and blossoms in cooking, you might also enjoy a sweeter companion recipe like chocolate blossom cookies for dessert after a taco feast.
Why you’ll love this dish
These tacos show how a few seasonal ingredients can make a memorable meal. The poblano adds a smoky depth without overpowering the gentle squash and corn. Squash blossoms — when you can find them — contribute a floral, almost ephemeral texture (and a little kitchen theater when you fry them). This recipe is ideal when you want something:
- Vegetal-forward but satisfying
- Fast to prepare (active cooking under 30 minutes)
- Easy to scale for guests or weeknight leftovers
"Bright, simple, and deeply satisfying — the roasted poblanos give the whole thing a smoky backbone while the blossoms make every bite feel special."
How this recipe comes together
A quick overview so you know what to expect before diving in:
- Char and steam the poblanos to develop smoky flavor and make peeling easy.
- Char the corn separately to get those caramelized kernels.
- Sauté diced summer squash until golden and tender.
- Combine the corn and poblano strips with the squash and finish with lime and cilantro.
- Lightly fry squash blossoms (optional) for delicate texture, warm tortillas, then assemble.
This flow keeps each component at its best — char for flavor, sauté for texture, and a last-minute combine so nothing becomes limp.
What you’ll need
- 2 medium poblano peppers
- 2 tablespoons olive oil, plus extra for frying squash blossoms
- 2 small summer squash (zucchini or yellow), diced into ½-inch pieces
- 2 ears fresh corn, kernels cut off (or 1½ cups frozen/grilled corn)
- 8–12 squash blossoms, gently cleaned (optional)
- 8 small corn or flour tortillas
- 1 cup mixed wild greens or peppery arugula (optional topping)
- 1 small red onion, thinly sliced
- 1–2 limes, juiced
- 1 avocado, sliced
- Fresh cilantro, chopped
- Salt and freshly ground black pepper
- Optional: crumbled queso fresco or cotija; a drizzle of crema; canned or grilled sardines for protein
Ingredient notes and substitutions:
- Poblanos: you can substitute with other mild chiles for less smoke; anaheim peppers will work but may be milder.
- Corn: frozen corn is fine — briefly thaw and pat dry before charring. Grilled corn kernels deepen the flavor.
- Squash blossoms: optional but delightful; if unavailable, extra thinly sliced zucchini or mild sautéed mushrooms add interest.
- Tortillas: heat corn tortillas for the most authentic texture; flour tortillas are fine if preferred.
Step-by-step instructions
- Roast the poblanos: Place peppers under a broiler or hold with tongs over an open flame. Turn frequently until evenly blackened, about 8–12 minutes. Put them in a bowl and cover to steam for 10 minutes; this loosens the skin. Peel, remove seeds, and slice into strips.
- Char the corn: Heat a dry skillet over high heat. Add the corn kernels in a single layer and cook without stirring too often until lightly charred, 4–6 minutes. Remove and set aside.
- Cook the squash: In a large skillet, heat 2 tablespoons olive oil over medium-high. Add diced squash, season with a pinch of salt, and sauté until golden and tender, about 6–8 minutes. Avoid overcrowding the pan so the squash browns instead of steams.
- Combine veggies: Add charred corn and poblano strips to the skillet with squash. Stir in lime juice and half the cilantro. Taste and adjust salt and pepper. Keep warm on low.
- Prepare squash blossoms: Gently open each blossom and remove stamens/pistils. Rinse quickly and pat dry. In a small pan, heat 1 tablespoon oil and fry blossoms 30–60 seconds per side until just wilted; they should be velvety, not crunchy.
- Warm tortillas: Heat tortillas on a dry skillet or griddle until pliable and slightly charred, 30–45 seconds per side. Keep wrapped in a towel to stay warm.
- Assemble tacos: Spoon the squash–corn mixture into tortillas. Top with fried blossoms, greens, red onion, avocado slices, cilantro, and a sprinkle of queso fresco or a drizzle of crema. Serve with lime wedges and optional grilled sardines on the side for added protein.
Best ways to enjoy it
Serve these tacos immediately while the tortillas are warm and the squash is tender. Pairing ideas:
- Drinks: A crisp Mexican lager, a citrusy margarita, or sparkling water with lime.
- Sides: Pickled red onions, a simple green salad, or grilled street corn (elote-style) complement the flavors.
- Dessert pairing: Keep the seasonal blossom theme going — finish light with chocolate blossom cookies or a scoop of lime sorbet.
For presentation, stack two small tacos per person on a flat platter, garnish with extra cilantro and lime wedges, and serve any sauces (crema, hot sauce) on the side so guests can customize.
Storage and reheating tips
- Refrigeration: Store the squash-and-corn filling in an airtight container for up to 3–4 days. Tortillas and fried blossoms are best kept separate.
- Freezing: The cooked filling can be frozen in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Texture will be slightly softer after freezing.
- Reheating: Warm the filling in a skillet over medium heat until heated through, adding a splash of water or oil if it seems dry. Reheat tortillas on a dry pan or wrapped in a damp towel in the microwave for 20–30 seconds. Avoid reheating fried blossoms — they lose their texture quickly and are best made fresh.
- Food safety: Discard any avocado slices left at room temperature for more than two hours. Refrigerate toppings promptly.
Helpful cooking tips
- Peel poblanos quickly: After steaming in a covered bowl, scrape the skin off with a paper towel rather than rinsing under water to preserve smoky flavor.
- Maximize char: Use a hot, dry skillet for corn and a single layer to get even caramelization. High heat equals flavor.
- Prevent soggy tacos: Keep wet toppings (salsa, crema) on the side or add them just before serving. Layer greens under the filling to protect the tortilla.
- Blossom handling: Treat squash blossoms gently — they bruise easily. If stuffing blossoms, work quickly and serve immediately.
- Make it ahead: Roast poblanos and char corn ahead of time; store separately and combine when ready to serve to save time without sacrificing texture.
Creative twists
- Add protein: Sautéed shrimp, grilled sardines, black beans, or crumbled tempeh are great protein additions.
- Cheese variations: Swap queso fresco for feta for tang, or melt a mild Oaxaca cheese for a gooey option.
- Spice it up: Add diced jalapeño to the squash or a smoky chipotle crema drizzle.
- Stuffed blossoms: Gently stuff blossoms with ricotta mixed with lime zest and herbs before frying for an elegant bite.
- Grain bowl variant: Serve the squash–corn–poblano mixture over quinoa or rice for a taco bowl.
Common questions
Q: Can I skip the squash blossoms?
A: Yes. Blossoms are optional — the tacos are delicious without them. If unavailable, add extra avocado, herbs, or a crispy element like fried shallots.
Q: How long does it take to make this recipe from start to finish?
A: Active hands-on time is about 25–30 minutes. If you roast poblanos in advance or use pre-cut frozen corn, you can shave that down further.
Q: Are these tacos gluten-free?
A: Use corn tortillas to keep the tacos gluten-free. Check labels on crema or cheese for any additives if you need strict gluten-free assurance.
Q: Can I make this recipe vegan?
A: Yes. Omit cheese and crema, or use vegan crema and a plant-based cheese alternative. Serve with beans or grilled tofu for protein.
Q: What if I don’t have a broiler or open flame for roasting poblanos?
A: You can char poblanos in a hot skillet, turning until blackened, or roast whole peppers in a 450°F oven on a baking sheet, turning until blistered.
If you’d like a printable version or variations optimized for larger gatherings, tell me how many people you’re cooking for and I’ll scale it and adjust timings.
Summer Squash Tacos
Ingredients
For the Filling
- 2 medium poblano peppers Substitute with other mild chiles if preferred.
- 2 tablespoons olive oil Plus extra for frying squash blossoms.
- 2 small summer squash Diced into ½-inch pieces (zucchini or yellow).
- 2 ears fresh corn Kernels cut off (or 1½ cups frozen/grilled corn).
- 8-12 pieces squash blossoms Gently cleaned (optional).
- 8 small corn or flour tortillas Corn tortillas recommended for authenticity.
- 1 cup mixed wild greens or arugula Optional topping.
- 1 small red onion Thinly sliced.
- 1-2 pieces limes Juiced.
- 1 piece avocado Sliced.
- to taste salt and black pepper Freshly ground.
- optional crumbled queso fresco or cotija For topping.
- optional canned or grilled sardines For added protein.
Instructions
Preparation
- Roast the poblanos: Place pepppers under a broiler or hold with tongs over an open flame. Turn frequently until evenly blackened, about 8-12 minutes. Put them in a bowl and cover to steam for 10 minutes; this loosens the skin. Peel, remove seeds, and slice into strips.
- Char the corn: Heat a dry skillet over high heat. Add the corn kernels in a single layer and cook without stirring too often until lightly charred, 4-6 minutes. Remove and set aside.
- Cook the squash: In a large skillet, heat 2 tablespoons of olive oil over medium-high. Add diced squash, season with a pinch of salt, and sauté until golden and tender, about 6-8 minutes.
Assembly
- Combine charred corn and poblano strips with sautéed squash. Stir in lime juice and half the cilantro. Taste and adjust salt and pepper.
- Prepare squash blossoms: Gently open each blossom and remove stamens/pistils. Rinse quickly and pat dry. In a small pan, heat 1 tablespoon oil and fry blossoms 30-60 seconds per side until just wilted.
- Warm tortillas: Heat tortillas on a dry skillet or griddle until pliable and slightly charred, 30-45 seconds per side.
- Assemble tacos: Spoon the squash-corn mixture into tortillas. Top with fried blossoms, greens, red onion, avocado slices, cilantro, and a sprinkle of queso fresco.