Go Back
+ servings
Vegan Squash Blossom Tacos_MidPage – 1

Vegan Squash Blossom Tacos

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!
5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4


  • Baking sheet
  • Food processor
  • Whisk
  • Large pot
  • Thermometer


Cherry salsa:

  • 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

Zucchini garnish:

  • 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.

To serve:

  • 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!
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!