Squash Blossom Tacos

Squash Blossom Tacos are a vibrant, flavorful dish that combines the delicate taste of fresh squash blossoms with a medley of spices and vegetables, all wrapped in a crisp lettuce leaf. This Paleo-friendly recipe is perfect for a light supper, bursting with nutrients and seasonal freshness.

Ingredients

• Squash blossoms - 10 pieces
• Ground chicken - 200 grams
• Red bell pepper - 1 small, diced
• Red onion - 1/2 small, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Olive oil - 1 tablespoon
• Lettuce leaves (Romaine or Butter) - 4 large leaves
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the squash blossoms gently under cold water and pat dry, removing the stem and any excess dirt.
2. In a skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent.
3. Add minced garlic and diced red bell pepper to the skillet, cooking for another 2-3 minutes until the peppers are tender.
4. Stir in the ground chicken, cumin, paprika, salt, and black pepper. Cook until the chicken is fully cooked through, about 5-7 minutes.
5. Gently fold in the squash blossoms and cook for an additional 2 minutes until they are just wilted.
6. Remove from heat, stir in fresh cilantro and lime juice, and adjust seasoning if necessary.
7. To assemble, take a lettuce leaf and fill it with the squash blossom and chicken mixture. Repeat for the other servings.
8. Serve immediately and enjoy your fresh and flavorful tacos!

Nutrition

• Calories: 320
• Protein: 28 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from squash blossoms and bell peppers.
• High in protein from ground chicken, supporting muscle health.

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