Recipe 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
Recipe method
- 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.
Other mexican recipes:
Ricotta tacos de requeson recipe
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