I found this recipe in the Dallas Morning News many years ago and I’m not sure of the origin beyond that but I’ve tinkered with it a bit over the years. It’s one of my favorites!
Ricotta Tacos with Radish Lime Salsa
One recipe of Radish Lime Salsa
3 cups ricotta cheese, lightly salted
24-32 corn tortillas, warmed slightly, just to soften
safflower, corn oil, canola or vegetable oil
Line a sheet pan with paper towels. Prepare salsa and set aside.
Pour oil into a large sauté pan to the depth of about 1/4”. Heat over medium high heat. While oil is heating, spread a generous tablespoon of ricotta cheese over half of each tortilla, fold over and press to seal. If your tortillas are not nice and soft, they will crack so be sure to warm them. I usually wrap about 10 in a paper towel and microwave them for 20-30 seconds or run them over a gas flame for a few seconds on each side.
When oil is hot, but not quite yet smoking, add a few tacos at a time, and fry, turning once, until golden brown and crispy. Drain on paper towels and continue to fry remaining tacos. Cool slightly and spoon about 2 tablespoons of the Salsa in each taco. These can be made in advance and re-crisped on a sheet pan in a 400º oven. I even like them room temp or cold.
Radish Lime Salsa
zest of 2 limes
juice of 2 limes
1 teaspoon kosher salt
1 cup chopped radishes
1 small onion, finely chopped
2 small jalapeños, seeded (or not) and finely chopped
1/2 bunch cilantro leaves, or 2 large handfuls
Stir together zest, lime juice and salt. Add in remaining ingredients. Let set at room temperature until ready to serve or keep chilled if not using right away.
