| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 8g | 2g | 16g |
| sugars | fibre | protein | salt |
| 3g | 2g | 4g | 0.25g |
There’s something uniquely magical about the simplicity of the Calabaza Flower Tacos recipe. It’s a dish that gently nudges the boundaries of tradition while staying rooted in honest, fresh flavors. If you’re someone who appreciates the subtle elegance of fresh, seasonal ingredients, this recipe will quickly become one of your favorites.
The Charm of Calabaza Flowers
Calabaza, or zucchini flowers, have a tender, slightly earthy taste that is beautifully complemented by the other ingredients in this taco recipe. Coming from a place where Creole richness meets French elegance, I am no stranger to the art of balancing flavors. This dish manages to be both light and hearty—qualities that often remind me why I fell in love with cooking in the first place.
Moreover, these flowers are low in calories but high in essential vitamins like Vitamin A and C. They make for a colorful, health-promoting dish that feels indulgent without being heavy. It’s a perfect way to enjoy a guilt-free meal that’s packed with nutrients.
Perfect Pairings and Similar Dishes
If you’re a fan of these tacos, you might also love dishes like Vegetarian Chile Relleno or Roasted Poblano and Corn Soup. Both dishes share the same commitment to fresh ingredients and bold flavors. Additionally, these Calabaza Flower Tacos pair wonderfully with a simple side of cilantro lime rice or a tangy, refreshing jicama slaw.
When creating this dish, I often think about the simple joy of fresh produce. Fresh zucchini flowers truly shine in this recipe, making every bite an experience in flavor and texture. The hint of lime, the kick from the jalapeño, the crunch from the onions—all of it comes together in a way that is harmoniously delicious.
Give these Calabaza Flower Tacos a try, and they might just become a staple in your kitchen too. Whether you’re cooking for a crowd or just for yourself, there’s something deeply satisfying about creating a dish that’s both nourishing and incredibly tasty. Bon appétit!
What You’ll Need
- 12 fresh calabaza (zucchini) flowers
- 6 corn tortillas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, finely chopped (optional)
- 1 large tomato, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, cut into wedges
Method
Step One
Rinse the calabaza flowers gently under cold water and pat them dry with a paper towel. Remove the pistils (the long, central part inside the flower) and set the flowers aside.
Step Two
Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Step Three
Add the minced garlic and optionally the finely chopped jalapeño pepper to the skillet. Sauté for another 2 minutes until the garlic becomes fragrant.
Step Four
Add the diced tomato to the skillet and cook for about 5 minutes or until the tomato starts to soften and release its juice.
Step Five
Stir in the calabaza flowers gently and cook for another 3-4 minutes until they wilt but still retain some texture. Season with salt and black pepper.
Step Six
While the filling is cooking, warm the corn tortillas in a separate skillet over medium heat for about 1 minute on each side until they are pliable.
Step Seven
Assemble the tacos by spooning the calabaza flower mixture onto each corn tortilla. Top with crumbled queso fresco, fresh cilantro, and a squeeze of lime juice. Serve immediately and enjoy!
