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Ricotta Tacos - Tacos De Requeson

 

38

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

cup lime juice
1 x sea salt
to taste
*
cup radishes
finely chopped
*
¼ cup white onion
finely chopped
1 each chile pepper
hot, green, roughly chopped
*
1 tablespoon cilantro
roughly chopped
*
The tacos
1 cup ricotta cheese
drained and lightly salted
6 each corn tortillas (6-inch)
5 inch
*
1 x safflower oil
for frying
*

Directions

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 in the 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 ¼ 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 2 tablespoons of the sauce. Serve immediately; they cannot wait.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 4357% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 19mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 8%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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