Crispy, fried corn tortillas filled with warm cheese are topped with a spicy cabbage slaw, perfect for a light lunch or dinner. They are vegetarian and easy enough to put in your weekly meal rotation.
Queso fresco is a soft, Mexican cheese with a salty, slightly tangy flavor which makes a satisfying filling. The cabbage slaw has some heat because it is prepared with chiles in vinegar. The slaw serves as the salsa. Frying the tacos gives them some crunch. Once combined, the components are a delicious combination.
Ingredients Needed
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
Making the Cabbage Slaw
Thinly slice the cabbage and place into a large mixing bowl. Add the chilies, oregano, and salt.
Now, pour in the liquid from your chilies in vinegar.
Mix until well. Combine and set aside while you assemble the tacos.
Assembling 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.
Using kitchen tongs, remove the taco from the oil and let the excess oil drip off.
Place tacos on a paper towel to drain.
Serving
Place the heated tacos on a serving plate. Top with the cabbage slaw.
Enjoy
The original post is on our blog, The Mexican Food Journal.
I love the freshness of the Cabbage, the crunch, the warmth and texture from the Tortillas cocooning well seasoned Queso fresco. Thank you for sharing such an inspiring recipe, Douglas!