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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.
This recipe was featured as part of our Cooking with Summer Ingredients story.
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.
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