1/2 medium avocado, pitted and cut into thin slices
1/4 cup crumbled Cotija cheese
Crème fraîche, crema, or sour cream, for garnish
Makes:4 tacos (2 servings)
Zucchini blossoms are great fried, baked, or simply sautéed, as they are here. These tacos are simple to prepare and make for an out-of-the-ordinary vegetarian main dish.
What to buy: Zucchini blossoms are most often found at farmers’ markets. They should be firm, fresh-looking, and free of any bruising or tears. Keep them refrigerated until you are ready to use them.
Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.
Crème fraîche and crema are both types of naturally thickened fresh cream (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, sour cream is a decent substitute, but you may need to thin it with a little water so that it’s easier to drizzle.
1Clean zucchini blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off. Pull off the leaves at the bottom of the blossoms, and remove the stems. Using a damp paper towel, remove any dirt from the petals. Cut the blossoms in half lengthwise.
2Heat the oil in a large frying pan over medium heat. When it shimmers, add garlic and onion and 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.
3Divide blossom mixture among tortillas, placing in the center of each. Top with a few slices of avocado, a sprinkling of Cotija cheese, and a dollop of crema. Serve immediately.
Beverage pairing:Matua Valley Marlborough Sauvignon Blanc, New Zealand. A good NZ Sauvignon Blanc like this one has bright notes of tropical fruit, an herbal green edge, and zippy acidity. It touches beautifully on many of the elements of Mexican food, such as lime, fruit, cilantro, and garlic.