Vegan Stuffed Squash Blossom Tacos
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!
Servings: 8 tacos
Ingredients
- 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
- lemon wedges
Instructions
- 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.