Vegetarian Tacos Made with Fresh Cheese
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!
What to Expect from This Recipe
This queso fresco tacos recipe is quick, tasty and vegetarian! Queso fresco is a soft, Mexican cheese with a salty, slightly tangy flavor. Just slice a few veggies and stir up the cabbage slaw. Then fry the tortillas, add the cheese, top the tacos, and your meal is served!
How the Recipe Is Structured
This recipe is broken down into three simple sections:
- Making the Cabbage Slaw
- Frying the Tacos
- Serving and Eating
Let’s make some Queso Fresco Tacos!
Learn How to Make Vegetarian Tacos with Fresh Cheese
Ingredients
For the Cabbage Slaw
- ¼ head of green cabbage, thinly sliced
- ¼ of an onion, finely chopped
- 4 chilies from a can of chilies in vinegar, finely chopped
- Liquid from the canned chilies
- 1 tsp salt
- 1 tbsp 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.
Next, sprinkle in the oregano.
Then the salt.
Now, pour in the liquid from your chilies in vinegar.
Mix until well combined and set aside.
Make the Tacos
Fry 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.
Drain the Tacos
Using kitchen tongs, remove the taco from the oil and let the excess oil drip off.
Place tacos on a paper towel to drain.
Serve and Enjoy!
Place the heated tacos on a serving plate.
Top with the cabbage slaw.
Take a nice crispy bite! Soooo good!
Queso Fresco Tacos
Equipment
- Cutting board
- Kitchen knife
- Large mixing bowl
- Large frying pan or skillet
- Kitchen Tongs
- Spatula
- Serving platter
- Paper Towels
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 tsp Salt
- 1 tbsp Oregano
For the Tacos
- 2 lbs. Corn tortillas
- ¾ lb. Queso fresco (Mexican fresh cheese), crumbled
- Vegetable oil for frying
Instructions
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.
Drain the Tacos
- Using kitchen tongs, remove the taco from the oil and let the excess oil drip off.
- Place tacos on a paper towel to drain.
Serve and Enjoy!
- Place the heated tacos on a serving plate.
- Top with the cabbage slaw.
- Enjoy your queso fresco tacos!
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