Ingredients
The sauce
1/3 cup fresh lime juice
salt to taste
1/3 cup finely chopped radishes
1/4 cup finely chopped white onion
1 serrano chile, chopped with seeds
1 tbsp roughly chopped cilantro
The tacos
1 cup drained and lightly salted ricotta cheese
6 thin 5″ corn tortillas
6 toothpicks
safflower oil for frying
How to prepare
Have ready a tray lined with a double thickness of paper towels. 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. Spread 1 tbsp of the ricotta over half of each tortilla. Fold over and secure with a toothpick. Put oil to a depth of 1/4″ 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. 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 tbsp of the sauce. Serve immediately; they cannot wait. Makes 6 tacos
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