The Broken Scale · Good food. Plenty of personality.
Poblano & Squash Blossom Tacos with Zucchini
Charred poblano strips and a quick zucchini sauté form the warm filling for these vegetable tacos. Melt mozzarella directly onto the tortillas, then finish with squash blossoms, avocado and lime.
- Total
- 30 minutes
- Serves
- 4 servings
Build the tacos after melting the cheese
Broiling the cheese onto the tortillas gives the vegetables something to settle into. Some blossoms cook into the filling and the rest are added at the end for a delicate finish.
At the table
Allow three tacos per serving, with lime wedges and toppings passed separately.
The full recipe
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Poblano & Squash Blossom Tacos with Zucchini
Cheesy corn tortillas topped with charred poblano, zucchini, squash blossoms and avocado.
Ingredients
- 2 medium poblano chiles
1 tablespoon olive oil- 1 small zucchini cut into 1/2-inch sticks; about 1 1/2 cups
- 1 garlic clove grated
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 20 squash blossoms stamens and stems removed, halved lengthwise
- 12 6-inch corn tortillas
- 6 oz shredded mozzarella about 1 1/2 cups
- 1 avocado thinly sliced
- sour cream for serving
- roasted salted pepitas for serving
- chopped cilantro for serving
- lime wedges for serving
Instructions
- Heat the broiler with a rack about 6 inches below it. Put the poblanos on a rimmed baking sheet and broil for 8–10 minutes, turning as needed, until charred all over. Place in a bowl, cover and leave for 10 minutes. Rub away the charred skin, discard stems and seeds, and cut the flesh into 1/4-inch strips.
- Meanwhile, warm the oil in a large skillet over medium-high heat. Cook the zucchini for about 3 minutes, stirring occasionally, until browned. Stir in the poblano strips, garlic, salt, pepper and 1/2 cup of the prepared blossoms. Cook for about 45 seconds, until fragrant and the blossoms begin to wilt.
- Divide the tortillas between two baking sheets and put about 2 tablespoons mozzarella on each. Broil one sheet at a time for 1–2 minutes, until the cheese melts and the tortillas lightly char at the edges.
- Divide the warm vegetables among the tortillas. Add the remaining blossoms, avocado, sour cream, pepitas and cilantro. Serve with lime wedges.
Notes
Use fresh edible squash blossoms prepared as listed; gently rinse away any grit and dry before using.
Watch the tortillas continuously under the broiler.
