Cheese tacos recipe  Share this recipe on FacebookCorn tortillas filled with melted cheese, avocado and salsa. A great Mexican appetizer, easy to make and extremely delicious.
Preparation time: 5 minutes, Cooking time: 25 minutes, Serves: 8
The great thing about tacos is that you can fill them in with almost anything you like. Some typical ingredients used as a filling are ground beef (cooked with a variety of spices often called a taco mix), chopped tomatoes, sliced onions, sliced pickled jalapeno peppers, shredded lettuce, salsa, sour cream, guacamole and much more.
You can make a low fat version of the cheese tacos by not frying them in buter or oil. Instead, heat them to soften up (according to directions on the packaging) and then add the other ingredients and fold up the tortilla. You can also cut down on fat by using low fat versions of the sour cream and / or cheese, if using. The result will not be as good as the original recipe, but it will be lower in fat.
Ingredients 8 corn tortillas
Butter or cooking oil
3 cups grated mild cheddar or Monterey Jack cheese
Salsa
2 avocados, seeded, skinned and finely sliced
Lettuce, shredded
Sour cream
Directions Prepare the corn tortillas (tacos)
Heat a large frying pan over medium high heat. Spread each corn tortilla with butter or spray it with cooking oil and place it, buttered side down, on the pan. Cook the tortilla for a few seconds, then flip it over. Repeat two or three times until the butter or oil is completely absorbed. Heat the tortilla until it starts to form bubbles. Add the grated cheese in the center of the tortilla and allow it to melt and spread all over, but not outside the tortilla. When the cheese start to melt, flip half of the tortilla over the other half, as if you were making an omelette. Keep heating the taco until the cheese is completely melted and the taco gives easily when pressed with a fork. Remove the taco from the pan and repeat with the remaining corn tortillas.
Assemble the tacos
Open up each of the taco and add a few slices of avocado, 1 to 2 teaspoons of salsa and lettuce. Serve with extra salsa and sour cream.
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