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Stuffed Squash Blossom Tacos

Servings 4 tacos


  • 4 squash blossoms
  • 4 tbsp crumbled feta
  • Cooking Spray
  • 1-2 tsp olive oil
  • 1 ear corn
  • 1/4 cup pickled onions
  • 1/4 cup microgreens
  • 1/2 avocado
  • 4 tortillas

For the avocado sauce

  • 1/4 avocado
  • 2 tbsp non fat greek yogurt
  • 1 lime juiced
  • 1 clove garlic minced


  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Clean the squash blossoms. 

  3. Stuff the squash blossoms with feta. I do not have an artful way of doing this, I just used my hands to get in as much as I could. 

  4. Spray a cooking sheet and place the squash blossoms on top. Drizzle with olive oil. 

  5. Bake in the oven for 8 minutes. 

  6. Grill the ear of corn for about 5 minutes on each side. 

To make the avocado sauce:

  1. Add the avocado, greek yogurt, lime juice, and garlic to a food processor. Blend on high until the mixture is smooth and incorporated

To assemble the tacos

  1. Heat up the tortilla. Spread the avocado sauce on the tortilla. 

  2. Place some avocado slices, grilled corn, pickled onions and microgreens on each tortilla. Top it off the the squash blossom! 

Recipe Notes

Here's how I pickle onions

I am loving these tortillas from Trader Joes. They are a wheat/corn mix and are above and beyond either ingredient alone!