Zucchini Blossom Tacos Recipe

• 16 zucchini blossoms
• 1 1/2 tablespoons vegetable oil
• 2 medium garlic cloves, minced
• 1/2 medium yellow onion, small dice
• 4 small corn tortillas, warmed
• 1/2 medium avocado, pitted and cut into thin slices
• 1/4 cup crumbled Cotija cheese
• Creme fraiche, crema, or sour cream, for garnish

1. Clean zucchini blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off.
2. Pull off the leaves at the bottom of the blossoms, and remove the stems.
3. Using a damp paper towel, remove any dirt from the petals.
4. Cut the blossoms in half lengthwise.
5. Heat the oil in a large frying pan over medium heat.
6. When it shimmers, add garlic and onion and cook until softened, about 4 to 5 minutes.
7. Add zucchini blossoms and cook until wilted, about 3 minutes.
8. Remove from heat and season well with salt and freshly ground black pepper.
9. Divide blossom mixture among tortillas, placing in the center of each.
10. Top with a few slices of avocado, a sprinkling of Cotija cheese, and a dollop of crema.
11. Serve immediately.

zucchini, vegetable oil, garlic, yellow onion, corn tortillas, avocado, cotija cheese, creme fraiche

Taken from www.chowhound.com/recipes/zucchini-blossom-tacos-10984 (may not work)