Dang, are these ever great. Just look at the ingredients, how could
they not be.

Here's how they're made
http://www.kokoscornerblog.com/mycor...som-tacos.html
or
http://tinyurl.com/y7vbnux9

In the meantime, here's the recipe

Creamy Squash, Corn, Roasted Poblano & Squash Blossom Tacos

YIELD 12 tacos
INGREDIENTS

FOR THE RAJAS
4 (about 1 pound total) medium fresh poblano chiles
2 tablespoons vegetable or olive oil
1 large white onions, sliced 1/4-inch thick
1/2 teaspoon dried oregano, preferably Mexican
2 garlic cloves, peeled and finely chopped
FOR THE TACO FILLING
1 tablespoon vegetable or olive oil
4 (about 1 pound total) summer squash, cut into cubes a little smaller
than 1/2 inch thick
1 cup fresh or frozen corn kernels
12 squash blossoms, stamens and sepals removed and sliced crosswise
into 1/4-inch strips
1/4 cup crumbled Mexican queso fresco or other fresh cheese such as
feta or goat cheese
3/4 cup Mexican crema, crème fraîche or heavy cream
Salt
12 warm corn tortillas
INSTRUCTIONS

Make the rajas: Roast the poblanos on an open flame or on a baking
sheet 4 inches below a very hot broiler, turning regularly until the
skin is evenly blistered and blackened, about 5 minutes for an open
flame, about 10 minutes for the broiler. Be careful not to char the
flesh-only the skin. Cover with a kitchen towel and let stand for 5
minutes. Rub off the blackened skin, then pull or cut out the stems
and the seed pods. Tear the chiles open and quickly rinse to remove
stray seeds and most bits of skin. Cut into 1/4-inch-wide strips about
2 inches long.
In a very large (12-inch) skillet, heat the oil over medium-high. When
hot, add the onion and cook, stirring regularly, until the onion is
richly browned but still a little crunchy, about 7 minutes. Stir in
the garlic and oregano. After a minute or so, when the garlic is
fragrant, remove from heat and set aside.
For the taco filling: In a very large (12-inch) skillet set over
medium-high, heat the oil. When really hot, add the squash, stirring
and turning the pieces frequently, until they are richly browned all
over. Add the poblano strips, corn, squash blossoms and caramelized
onions, then scoop in the crema.
When the cream has thickened enough to coat the mixture nicely-that
takes only a couple of minutes over the medium-high heat, though it
needs to be stirred nearly constantly-taste the mixture and season it
with salt, usually about 1/2 teaspoon.
When everything comes to a simmer over medium heat, add a couple more
tablespoons of crema if I think the mixture needs it. Taste the dish
for salt and scoop into warm tortillas. Though it’s not absolutely
necessary, the mixture is delicious sprinkled with queso fresco.

enjoy

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry