Ricotta Tacos - Tacos De Requeson
| Yield: | 6 Servings |
| Categories: | Mexican |
| Jim Vorheis | ||
| 1/3 | c | Fresh lime juice |
| Sea salt to taste | ||
| 1/3 | c | Finely chopped radishes |
| 1/4 | c | Finely chopped white onion |
| 1 | Chile peron, black seeds removed and roughly chopped, | |
| Or any hot green chile, chopped with seeds | ||
| 1 | tb | Roughly chopped cilantro |
| The tacos: | ||
| 1 | c | Drained and lightly salted ricotta cheese |
| 6 | Thin 5-inch corn tortillas | |
| 6 | Toothpicks | |
| Safflower oil for frying |
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