These Cotija Rooster Tacos are so crispy and delish! Every taco has a base layer of salty cotija cheese that’s cooked till deliciously melted and crispy. Prime ’em with shredded rooster, do-it-yourself street corn salsa, and Greek yogurt for a medley of wonderful flavors and textures.
Bear in mind these crispy feta fried eggs that went viral on social media awhile again? We obtained to pondering that tacos with our different favourite crumbly cheese — COTIJA — melted to crispy perfection could possibly be completely delish, and boy had been we proper 🤩🤩🤩
To make ’em, merely put together your corn salsa. Then cook dinner your cheese, add the tortillas, assemble, and luxuriate in! Whether or not it’s Taco Tuesday otherwise you’re craving a straightforward but scrumptious recipe for the entire household, these cotija tortilla rooster tacos might be your new go-to. There’s no higher option to get crispy scrumptious cheese in each chew.
- Veggies: Frozen candy corn, purple onion, purple bell pepper, and contemporary cilantro add some crunch, colour, and sweetness to the creamy Mexican avenue corn salsa.
- Lime juice: This provides a pop of tanginess and freshness to the salsa.
- Apple cider vinegar: The acid in apple cider vinegar is an effective way to steadiness out the sweetness from the corn.
- Cotija cheese: The star ingredient on this recipe, cotija cheese, is a tough and crumbly Mexican cheese with a salty taste that pairs completely with the opposite substances in these tacos.
- Taco-sized flour tortillas: Use no matter model of tortillas you favor. Corn tortillas work nice, too.
- Rotisserie rooster: For the juicy rooster within the tacos, we used a store-bought rotisserie rooster to make this recipe much more handy.
- 2% Greek yogurt: Brings that crowning glory of creaminess to those tacos.
We used rotisserie rooster as a result of it’s simple and scrumptious. You may as well put together the rooster within the oven, stove-top, or Instant Pot. This recipe would additionally style nice utilizing floor beef if that’s all you have got available.
To warmth up this recipe, add minced jalapeño to the corn salad. You may as well swap the Greek yogurt for bitter cream in case you want and queso fresco for the cotija cheese.
Sliced avocado, contemporary lime wedges, and scorching sauce could be nice toppings for these tacos. We encourage you to experiment and add your personal twist to this scrumptious, tacky taco recipe!
Suggestions for Wonderful Cotija Rooster Tacos
- Use a nonstick skillet for this recipe, or your cheese will keep on with the pan and be a whole catastrophe. THIS IS CRUCIAL.
- Watch your cotija cheese rigorously because it cooks to make sure it doesn’t burn. You desire a properly golden brown, not blackened.
- To make forward, put together the salsa and cook dinner the cheese forward of time. When able to serve, merely reheat the cheese and assemble your tacos.
These cotija rooster tacos are greatest served contemporary and crispy. Nevertheless, when you have leftovers, retailer them individually in hermetic containers within the fridge for as much as 2 days.
What to Serve with Cotija Tortilla Rooster Tacos
These cotija rooster tacos are a whole meal in themselves, however you can even serve them with some scrumptious facet dishes. Some choices embrace:
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Add all the substances for the corn salsa to a bowl and blend till mixed. Switch to the fridge to sit back.
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Warmth a small, nonstick skillet over medium/excessive warmth. Spray with cooking spray or coat with olive oil.
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Add ¼ cup of crumbled cotija cheese to the middle of the skillet and unfold the cotija out right into a circle, guaranteeing the cotija is all touching.
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Prepare dinner the cheese for 3-5 minutes, gently sliding a spatula beneath the sides of the cotija circle to make certain the cheese doesn’t keep on with the pan. The cheese will start to soften and switch golden brown and crispy. The secret’s to be affected person and to permit nearly all the cheese to soften and brown.
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Place a tortilla on prime of the cheese spherical for 30-40 seconds to heat, and use a spatula to take away it from the stovetop. Place on a plate or a taco holder. Repeat steps 3-5 till you have got 8 tacos.
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Fill every taco with rooster, corn salsa, and Greek yogurt. Serve instantly.
- Use a nonstick skillet for this recipe, or your cheese will keep on with the pan and be a whole catastrophe.
- We used rotisserie rooster as a result of it’s simple and scrumptious. You even have the choice to arrange the rooster within the oven, stove-top, or Instantaneous Pot.
- So as to add some warmth to this recipe, add a minced jalapeno to the corn salad.
Energy: 663 kcal, Carbohydrates: 38 g, Protein: 56 g, Fats: 31 g, Fiber: 3 g, Sugar: 6 g
Diet data is routinely calculated, so ought to solely be used as an approximation.
Images: images taken on this submit are by Erin from The Picket Skillet.
