roasted squash blossom tacos with blue corn tortillas.


“Flowers bloom all by

themselves. Even when the sun

is so far away.”


I can’t remember exactly which kind was my first squash but I love watching how they grow. From a small seed comes these huge velvet soft leaves and a thick, strong stem that can go on for days.


Though there are probably hundreds of different squash types I think they all have similar builds and I’ve found that the blossoms are usually pretty similar as well. Waking up each day to see these huge yellow/orange flowers yawning open to greet the sun with me has become the best part of my day.

I’ve done so many recipes using the actual vegetable that this time I wanted to do a lot of new techniques using the rest of the plant. Maybe even create something that’s never been done before! Which I think is the goal for every cook!

Squash blossoms have been a little trendy these past few years but somehow I never got around to actually trying them. Not being one to love floral flavors usually I just steered clear and opted to enjoy the view instead. I decided to try them out though with this dish and came to find they are amazing! A teeny tiny floral flavor that went well with the bit of char from grilling them and an amount of juicyness I never knew a flower could posses! Threw them in with a Roma tomato and a green bell pepper also from my garden then decided all these colors needed one more so I made some blue corn tortillas to wrap up this very delicate dish.


If you’ve never made your own tortillas because it seems intimidating then now is the day to throw caution into the wind and try it out because I guarantee they are so easy and so much more delicious when they are homemade and beautifully fresh and warm. You can thank me after.



An almost free, totally handmade dinner that came completely from my garden! How much better can food get?


Growing and thriving ♡
Blue corn tortilla

  • 2 cups dry blue corn flour
  • 1 1/2 cups warm water
  • Salt to taste
  1. Add water to flour till thoroughly mixed and let sit for 30 minutes to an hour or until the flour has soaked up all the water and is soft and pliable.
  2. You can mess around with the size you want but I usually take about 1/4 cup of the dough and roll it with my hands into a little ball.
  3. If you have a tortilla press good for you! I do not so I put a piece of parchment down onto my counter, put my dough ball on too of the parchment and one more piece of parchment on top of the ball then press down with a plate or a cutting board!!!
  4. Now for the best step! Get a pan hot and put a bit of butter/oil whatever and toast your tortilla till it gets noticeable little air pockets and gets your perfect desired toastiness! And eat them hot with a tiny bit of salt or go ahead and make these beautiful tacos!

Taco filling for 4 tacos

  • 12 squash blossoms
  • 1 bell pepper
  • 4 tomatoes 
  1. I lightly charred the squash blossoms and the bell pepper directly over my stove till they got a tiny bit of color.
  2. I juilienned the tomato into thin strips.
  3. Salt everything a tiny bit and then taco all the ingredients and eat! You could easily do all of this raw as well ♡

2 thoughts on “roasted squash blossom tacos with blue corn tortillas.

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