Everything goes better with cheese!
While there are many ways to enhance the taste and texture of your family’s favorite dishes, perhaps one of the simplest and most impactful is the addition of cheese. From fish and seafood to veggie-inspired recipes, the dairy delight provides a versatile, flavorful ingredient. You can also use queso fresco to elevate the flavor of dishes like chilaquiles, or turn to other varieties like Oaxaca cheese for a capilotade or asadero cheese for quiche.
California Queso Fresco Fish Tacos
Servings: 6 (12 tacos)
Avocado Radish Salsa:
2 medium avocados, chopped
1/3 cup finely chopped onion
3/4 cup diced radish
5 serrano chile peppers, seeded and finely chopped
3 tablespoons cilantro, finely chopped
1 clove garlic, finely chopped
1 lime, juice only
salt, to taste
pepper, to taste
Tacos:
1 1/2 pounds swordfish, or other whitefish, steaks or fillets
vegetable oil
salt, to taste
pepper, to taste
1 tablespoon lime juice
1/2 teaspoon ground cumin
12 corn tortillas
6 ounces queso fresco cheese, crumbled
2 medium ripe tomatoes, diced
1 cup shredded cabbage
To make avocado radish salsa: In small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic and lime juice. Add salt and pepper, to taste. Set aside.
Heat grill to medium heat.
Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
In medium bowl, toss fish with lime juice and cumin. Warm tortillas in microwave or at 275 F in oven.
Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in center of each tortilla. Roll up tacos to serve.
