Makes 6 Tacos
1 C. Drained Ricotta
Sea Salt and Black Pepper, to taste
6 Organic Yellow Corn Tortillas
Avocado Oil, for frying
1/3 C. Radishes, finely chopped
1/4 C. White Onion, finely chopped
1 Serrano Pepper, finely chopped (remove seeds if you want it on the mild side)
1 Tbsp. Fresh Cilantro, chopped
1/3 C. Fresh Lime Juice
Sea Salt, to taste
Combine the sauce ingredients and season to taste with sea salt. Set aside while you prepare the tacos.
Taste ricotta cheese and season with salt and pepper to taste.
Warm up tortillas in a skilled or microwave just so they are flexible without breaking.
Divide the ricotta cheese between the warm corn tortillas, by spreading over half of each tortilla leaving about 1/2 inch around. Fold over and secure with toothpicks, you want to make sure the cheese doest spill out when you are frying the tacos.
In a large frying pan add about 1/4 inch of avocado oil, over medium heat. When the oil is hot add 2 tacos and fry for 3-4 minutes per side or until golden brown. Continue until all tacos are fried, adding more oil if necessary. Drain the tacos on paper towel to remove excess oil.
Remove toothpicks and carefully open tacos slighly. Add sauce to taste and serve immediately, enjoy!
Learned to make this recipe from “The Art Of Mexican Cooking” from Diana Kennedy.