Summer Squash Tacos
A bright, seasonal taco featuring sautéed squash, charred corn, and smoky roasted poblano peppers, all tucked into warm tortillas for a delicious meatless meal.
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.
Notes
Serve immediately while tortillas are warm and squash is tender. Pair with pickled red onions or a simple green salad. Optional: pour sauces on the side for customization.