Yep, and honey chipotle lime crema too…because you know I love a loaded taco!! OKok, you guys, let me explain these tacos. They are definitely not your normal, everyday taco. Nope, they are so much more, and insanely delicious. It all started with the bundle of fresh zucchini and zucchini blossoms I ordered all the way from California. As you guys know I’m kind of obsessed with ordering edible flowers. The last time I placed an order I also bought some baby zucchini with the blossoms still attached. I didn’t have a plan for them, but when my Lyndsie, aka my go-t0 recipe adviser, aka my brother’s girlfriend, saw a snap of them on Insta stories, she immediately replied telling me to make tacos with them. Yes, tacos! I was pretty confused too, but when I asked her about it, it all began to sound pretty dang good. Lyn’s has spent a ton of time in Mexico and I guess zucchini blossom tacos, empanadas, and quesadillas are all pretty common. Who knew right?
Sidenote: Speaking of Mexico, my brother Kai, who spent Memorial Day weekend in Mexico, is now saying that he’s moving to Mexico…for the summer. He currently rents in LA, where he has been going to school, but his lease is up at the end of June. He and his roommate Blake have decided to move their butts to Mexico for the summer. He says the rent is cheap and he wants to learn fluent Spanish. I wish I was joking, but I think he is totally serious about this. One word: YIKES. Ok, on to the tacos…at first, I was nervous to share this recipe because it’s really different, creative, and just kind of out there, but these tacos are a recipe that needs to be shared. They are so good. Crunchy, cheesy, and layered with flavor. Did I mention the zucchini is baked with cheese. <–it’s truly the most amazing thing ever.
Here’s a break down of how these tacos go. First things first, the zucchini. I used zucchini blossoms, so I just stuffed the cheese inside the blossoms. This is my recommended way to make these tacos, but if you can’t get your hands on zucchini blossoms, you can just as easily use regular old zucchini. Promise it works great too! Once the blossoms are stuffed with cheese, it’s time to coat them in bread crumbs and then bake. If you are using regular zucchini, you will want to bake the zucchini for a few minutes first, to get the crumbs crisp. Then add the cheese about halfway through cooking to melt. To keep this recipe fast and easy, I roasted the corn up right on the same pan. It worked our surprisingly awesome. <– love when things like this happen. Once you pull these cheesy, crispy zucchini out of the oven, you will quickly understand why I love these tacos so much. The zucchini blossoms are crisp on the outside, while the inside is literally ooey with gooey Mexican cheese. Ahhh. So good.
Then just stuff everything into a tortilla, top with salsa, chipotle crema, and maybe some avocado, and EAT. And guys…these are life changing. Probably a bit dramatic there, but so true. Best veggie, cheese filled taco you’ll ever have. I mean, there’s melted, almost like fried, cheese in these. Nothing can beat that! PS. bonus points that these tacos are PERFECT for all you people out there growing your own zucchini this summer. Now you know just what to do with them. You are so very welcome.
Now, where are the margaritas?
