Looking for squash blossom recipes? Look no further than these vegan squash blossom tacos! Served with roasted cherry salsa, these tacos are just so tasty!
These tacos take advantage of one of the summer’s finest edible flowers: the squash blossom!
As the name implies, squash blossoms are the edible flower of the Cucurbita species. You can find them flowering on zucchini, spaghetti squash, and a variety of other squashes. They are a beautiful golden yellow color with delicate petals. In Italian cuisine, a common way to serve squash blossoms is to stuff them with ricotta cheese and to deep fry them.
Like this taco recipe, many recipes call for deep-frying the blossoms but it’s not a requirement! Try sauteing them in olive oil or brown butter.
In this vegan taco recipe, squash blossoms are deep-fried in a tempura-style batter. We serve them with a delicious charred cherry salsa for the ultimate summer taco.
How to Make Vegan Squash Blossom Tacos:
Ready to make a delicious vegan squash blossom recipe? Here’s what you’ll need for these tacos:
- Squash blossoms! Plan on two blossoms per taco and two tacos per person if you’re serving with sides. For four people, you’ll need 16 squash blossoms.
- Cherries, tomato, jalapeño, onion, garlic, and lime juice for the cherry salsa!
- Zucchini, lime juice, scallion and salt for the fresh zucchini garnish.
- Corn tortillas or try this recipe with flour tortillas!
First, prepare the salsa. Roast all the vegetables except the cherries until charred. Add the pitted cherries and broil until just beginning to char. Blitz all the roasted vegetables in a food processor with garlic and lime juice until smooth.
Next, prepare the zucchini garnish. Finely dice zucchini and toss it with extra virgin olive oil, minced scallion, lime juice, and salt and refrigerate it until needed.
Finally, prepare the blossoms! Heat oil until 350ºF. Whisk the batter ingredients–flour, salt, and cold tonic water–until mostly smooth. Don’t overwork it! Dip each zucchini flour in the batter (don’t throw them all in at once! Batter them one by one) and drop them in the oil. Fry until golden brown, about 2 minutes per side, and transfer to a paper towel-lined plate and sprinkle with salt.
If you like, char the tortillas or steam them until softened. Spoon the cherry salsa on each tortilla and place a squash blossom on top and spoon the chilled zucchini garnish on top.
Serve with vegan cotija cheese if you want to keep this completely vegan or with traditional cotija cheese if you are vegetarian.
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!
Vegan Squash Blossom Tacos
- Baking sheet
- Food processor
- Large pot
- 2 tablespoons avocado oil
- 1 pint cherry tomatoes
- 1 jalapeño trimmed
- 1 yellow onion quartered
- 1 pint cherries pitted
- 4 cloves garlic
- 1 lime juiced
- Salt and pepper to taste
- 1 golden or green zucchini trimmed and small-diced
- 2 scallions minced
- 1 lime juiced
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Squash blossom tacos:
- Vegetable oil for frying
- 16 squash blossoms
- 1 cup flour
- 12 ounces cold tonic water ideally from a brand new bottle to ensure enough carbonation
- 1 teaspoon salt
- 8 small corn tortillas
- Vegan or traditional cotija cheese
Start the cherry salsa:
- Preheat oven to 450ºF. Arrange the tomatoes, onion, and jalapeño on a baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper and transfer to the oven for 15 minutes until charred.
Char the cherries:
- Add the cherries to the baking sheet and drizzle with the remaining oil. Turn the broiler on and broil the cherries for 2-3 minutes until they begin to char. Turn off the heat.
Finish the salsa:
- Place the garlic and lime juice in a food processor and pulse until completely minced. Add the warm roasted vegetables and continue pulsing until smooth. Taste and season with salt and pepper. Transfer to a bowl and set aside until serving.
Prepare the zucchini garnish:
- Combine the small-diced zucchini in a bowl with the minced scallion. Add the lime juice and extra virgin olive oil. Season with a sprinkle of salt (around 1/4 teaspon) and toss to combine. Transfer to the refrigerator until needed.
Prepare the squash blossoms:
- Heat 1.5″ vegetable oil in a deep pot until it reaches 350ºF.
- Meanwhile, combine the flour, salt, and cold tonic water in a bowl and whisk until just combined. It’s okay if it still has a few lumps. Be careful not to over-work the batter!
- One by one, dip the squash blossoms in the batter until coated. Shake off the excess and drop into the oil. Fry the blossoms in batches and be careful not to over-crowd the pot. Fry for 2 minutes per side until golden brown all over. Transfer to a paper towel-lined plate and sprinkle with salt immediately after they come out of the hot oil.
Prepare the corn tortillas:
- Right before serving, char the tortillas over an open flame or steam them in the microwave or oven depending on preference.
- Place two tortillas on each plate and spoon the cherry salsa on top and use the back of your spoon to smooth it into a circle. Place two fried squash blossoms on each taco and spoon the zucchini garnish on top. Sprinkle with vegan or traditional cotija cheese. Enjoy!