Recipe of the week: Zucchini Blossom Tacos

Summer squash can be scrumptious, but don’t overlook the flowery blossoms attached to them, said Aida Mollenkamp in CHOW.com. These delicate buds, found on all squash plants, are a true sign of summer. Squash blossoms can be found year-round, but are best in the spring and summer. Look for blossoms that are firm, vibrant, and “free of any bruising or tears.” They can be fried, baked, or sautéed, as in these simple tacos.

Zucchini Blossom Tacos

16 zucchini blossoms

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1½ tbsp vegetable oil

2 medium garlic cloves, minced

½ medium yellow onion, cut into small dice

4 small corn tortillas, warmed

½ medium avocado, pitted and cut into thin slices

¼ cup crumbled cotija cheese

crème fraîche, crema, or sour cream, for garnish

Clean blossoms by gently twisting pistils (often covered in pollen) from center of flowers until they come off. Pull off leaves at bottom, and remove stems. Using damp paper towel, remove dirt from petals. Cut blossoms in half lengthwise.

Heat oil in large frying pan over medium heat. When it shimmers, add garlic and onion. Cook until softened, about 4 to 5 minutes. Add zucchini blossoms and cook until wilted, about 3 minutes. Remove from heat and season well with salt and freshly ground black pepper. Divide on tortillas. Top with slices of avocado, sprinkling of cotija, and crema. Serve immediately. Feeds two.