Ricotta tacos de requeson

Ingredients:

1/3 cup fresh lime juice
Sea salt to taste
1/3 cup finely chopped radishes
1/4 cup finely chopped white onion
1 chile peron, black seeds removed and roughly chopped, or any hot green chile, chopped with seeds
1 tablespoon roughly chopped cilantro
Tacos:

1 cup drained and lightly salted ricotta cheese
6 thin 5-inch corn tortillas
6 toothpicks
Safflower oil for frying

Preparation:

Have ready a tray lined with a double thickness of paper toweling.
Put the lime juice and salt into a glass bowl, mixing the rest of the ingredients. Leave for at least 30 minutes to marinate.
Spread 1 tablespoon of the ricotta over half of each tortilla. Fold overand secure with a toothpick.
Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they area golden color and quite crisp. Continue with the rest, adding oil if necessary.
Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle.
With a toothpick, ease them open and insert about 2 tablespoons of the sauce. Serve immediately.