Queso Fresco Tacos
Crispy, fried tortillas filled with warm Mexican cheese are topped with a refreshing cabbage slaw, perfect for a light lunch or dinner.
Servings: 6 people
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 teaspoon Salt
- 1 tablespoon 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!