Queso-Blanco Soft Tacos


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These tacos are filled with a savory white cheese that's a bit firmer than mozzarella, but not the same as queso fresco, a standard cheese found in most Latin American countries.

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Time needed

20 min preparation + 5 min cooking


  • 3 green onions, trimmed and thinly sliced
  • 3 plum tomatoes, cut into 1/2-inch pieces
  • 1 ripe avocado, peeled, pitted and cut into 1/2-inch pieces
  • 1/4 sm. head romaine lettuce, thinly sliced
  • 1/4 C. loosely packed fresh cilantro
  • 1 C. salsa
  • 1 12-oz. pkg. queso blanco (Mexican frying cheese), cut into 12 slices
  • 12 (6-inch) corn tortillas, warmed
  • 1 lime, cut into 4 wedges

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On platter, arrange green onions, tomatoes, avocado, lettuce and cilantro. Pour salsa into serving bowl. Heat nonstick skillet over medium-high heat until hot. Add cheese and heat, turning once, until dark brown in spots, 2 to 3 minutes. Place 1 cheese slice in each tortilla and fold in half. Serve tortillas immediately, adding green onions, tomatoes, avocado, lettuce, cilantro, salsa and a squeeze of lime juice.

Each serving: About 545 calories, 26g protein, 49g carbohydrate, 29g total fat (13g sat.), 60mg cholesterol, 1,300mg sodium.

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