Wednesday, January 23, 2008


This is a favorite lunch when we are in Colorado.  I pick up a package of corn tortillas from Tortilleria La Roca just before lunch. The tortillas are still warm, so need to put in the microwave. I put the remaining tortillas in the fridge to use later. For these everyday lunches I usually fill the tortillas with sliced avocado, chopped onion, corriander and a little thinly sliced cheddar cheese and top with salsa.

This recipe is for “soft” tacos.

Fresh corn tortillas (2-3 per person)
Olive oil.

Spray or lightly brush oil on each side of tortilla. Place tortilla(s) on paper towel in a microwave oven on high for ~10 seconds/tortilla, or until tortilla is warm. Remove tortilla(s) and pat each side with paper towel to remove any excess oil.*

Fill with any/all of the following:

Sharp cheddar cheese, grated  (I use Cabot's Hunter)
Scrambled Hamburg  with taco seasoning
OR small pieces of cooked chicken (omit for veggie/entree)
Chopped tomatoes
Chopped onion
Shredded lettuce
Chopped cilantro
Guacamole  or sliced avocado
Refried beans

Fold tortillas in half and serve with additional salsa.

* March 2013:  I now usually omit the oil, especially when I can get really fresh tortillas (as shown in above photo) and just warm the plain tortillas if necessary in the microwave.

Reviewed 5/7/2017
Reviewed 8/31/2017

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