Queso Fresco Tacos

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See original recipe at: mexicanfoodjournal.com

kept byDouglasC
recipe bymexicanfoodjournal.com

Notes:

When you’re in the mood for a flavorful, satisfying Mexican meal, but short on time, these vegetarian tacos with fresh cheese hit the spot. Crispy, fried corn tortillas filled with warm cheese are topped with a refreshing cabbage slaw, perfect for a light lunch or dinner. And they’re easy enough to put on your weekly menu!

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Ingredients:

For the Cabbage Slaw

¼ Head of green cabbage
¼ Onion, finely chopped
4 Chilies from a can of chilies in vinegar, finely chopped
Liquid from the canned chilies
1 teaspoon Salt
1 tablespoon Oregano

For the Tacos
2 lbs. Corn tortillas
¾ lb. Queso fresco (Mexican fresh cheese), crumbled
Vegetable oil for frying

Make the Cabbage Slaw

Thinly slice the cabbage and place into a large mixing bowl.
Then add the chilies, oregano, salt and liquid from the chilies.
Mix until well combined and set aside.

Make the Tacos

Heat vegetable oil in a frying pan over medium heat. You should have just enough oil to cover a tortilla.
Carefully place the tortilla in the hot oil and fry for five seconds.
Using kitchen tongs, flip the tortilla.
Immediately add the fresh cheese while the tortilla is in the oil.
Using kitchen tongs and a spatula, carefully fold the taco in half and fry for 10-15 more seconds.
Flip over one more time without letting the taco get too brown.