These tacos are summer on a plate! Fried squash blossoms are stuffed with tofu herb ricotta, topped with farm fresh veggies, spicy coconut crema, pickled red onions and tucked into scrumptious homemade flour tortillas. So good!
8 flour tortillas - see recipe above
16 stuffed and fried squash blossoms - see recipe above
pickled red onions and/or jalapeño peppers
one 5oz container of plain unsweetened thick coconut yogurt (such as coyo)
hot sauce to taste (such as chohula brand)
2 ripe avocados, pitted peeled and thinly sliced
2-3 cups sliced fresh summer veggies such as radishes and cherry tomatoes
Mix hot sauce to taste into the coconut yogurt to make a spicy coconut crema.
Spoon and spread coconut crema over a tortilla.
Then layer on avocado, veggies and pickles.
Top with 2 fried stuffed squash blossoms.
Serve with a lemon wedge and enjoy immediately.
Recipe by Fare Isle at https://fareisle.com/stuffed-squash-blossom-tacos/