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vegan zucchini squash blossom tacos

Vegan Zucchini Squash Blossom Tacos

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Marwin Brown


  • 1 poblano chile roasted

  • 1 1/2 tablespoons olive oil divided

  • 1 medium red onion sliced 1/4-inch thick

  • Sea salt

  • 1 garlic clove minced

  • 1/2 teaspoon dried oregano

  • 1 pound squash cut into 1/4-inch thick strips

  • 12 squash blossoms stamens and stems removed, sliced into strips
  • 1 whole avocado pitted and sliced

  • 4 corn tortillas

  • Cilantro or microgreens for garnish


Char the Poblano Pepper

  • Place the whole pepper over the gas range of your stovetop, turning the peppers every few minutes until charred on all sides (if you don’t have a gas range, you can roast them under the broiler). Place the peppers in a paper bag for 5 to 10 minutes to help loosen the skins. The skins should slide right off. Slice the peppers open, remove the seeds, slice into thin strips.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the red onion, season with salt, and saute until browned about 5 minutes. Add the garlic and oregano, and saute another minute or two. Remove from the pan and set aside.
  • Add remaining oil to the pan over medium-high heat. When hot, add the squash and saute, turning the pieces frequently until nicely browned.
  • Add the poblano strips, squash blossom strips, and reserved onions. Continue to cook another couple of minutes, stirring constantly. Taste and season with salt.
  • Heat the tortillas and scoop the vegetable mixture into the warm tortillas. Top with avocado and microgreens, and serve with lime wedges and hot sauce.


Serving: 0g
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