Ricotta Tacos combine fresh ingredients and traditional techniques to create a light yet flavorful dish. This recipe highlights the creamy texture of ricotta cheese paired with a spicy sauce made from lime, radishes, onions, and chile peppers. Perfect for a refined appetizer or a casual meal.
Ricotta Tacos
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.
The tacos: 1 Cup Drained and lightly salted ricotta cheese, 6 Thin 5−inch corn tortillas, 6 Toothpicks Safflower oil for frying.
Have ready a tray lined with a double thickness of paper toweling.
First make the sauce. Put the lime juice and salt into a glass bowl, mix inthe rest of the ingredients, and leave for at least 30 minutes to marinate. This should make about 1 cup.
Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over and 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 are a 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 2tablespoons of the sauce. Serve immediately; they cannot wait. Servings: 6
