Zucchini blossom tacos

Zucchini blossom tacos


  • 8 tortillas made with MASECA® corn masa flour
  • 2 tablespoons of butter
  • 2 tablespoons of onion, chopped
  • ½ cup of yellow kernel corn
  • 1 zucchini, chopped
  • 24 zucchini blossoms
  • 2 epazote springs
  • 2 jalapeno peppers, deveined and cut in rounds
  • ½ cup of panela cheese, crumbled


  1. Heat a pan at low heat, add butter and onion, cook until soften, but not fried.
  2. Incorporate kernel corn, zucchini, epazote, zucchini blossoms, and jalapeño.
  3. Cook everything at low heat and, when ready, warm tortillas made with MASECA®, make the tacos and add cheese crumbles.

Our recommendation