Best Cotija And Corn Tacos With Lime And Mango Recipes

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23 WAYS TO USE COTIJA CHEESE



23 Ways to Use Cotija Cheese image

Have your own fiesta with these cotija cheese recipes! From dip to tacos to enchiladas, these Mexican dishes are guaranteed winners.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Mexican Corn Dip (Hot or Cold!)
Salsa Roja with Cotija Cheese
Chile Rellenos
Mexican Street Corn - Elote
Mexican Street Corn Salad
Carne Asada Torta
Esquites
Salsa Verde Chicken Enchiladas
Air Fryer Corn Ribs, Elotes Style
Sheet Pan Street Corn Nachos (Esquites Nachos)
Shrimp Tacos
Elote Pasta Carbonara
Shrimp Ceviche Tostadas
Grilled Steak Street Tacos
Healthy Cotija + Corn Guacamole
Wild Salmon Tacos with Roasted Corn and Chile Adobo Cream
Vegetarian Enchiladas with Poblano Cream Sauce
Grilled Asparagus with Cotija Cheese
Vegetarian Stuffed Zucchini
Mexican Elote Creamed Corn
Mexican Quinoa Salad
Elote-Style Cotija Cheese Quesadillas
Creamy Mexican Corn Chowder

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cotija cheese recipe in 30 minutes or less!

Nutrition Facts :

BEAN-AND-FISH TACOS



Bean-and-Fish Tacos image

For this flavorful dinner recipe, imbue beans with Mexican flavor by adding cumin seeds, a cinnamon stick, and dried whole chiles before simmering them.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 35m

Number Of Ingredients 13

1 Vidalia onion, thinly sliced into rings
2 limes, 1 juiced and 1 cut into wedges
Coarse salt
1/3 cup finely chopped scallions (about 6)
3 tablespoons finely chopped jalapeno chiles (about 2)
3/4 cup finely chopped fresh cilantro, plus sprigs for serving
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3/4 pound meaty fish fillets, such as mahimahi
2 cups cooked beans, plus 1/4 cup cooking liquid
8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving
4 ounces cotija or ricotta salata cheese, crumbled (3/4 cup), for serving
4 radishes, thinly sliced, for serving
1 head romaine lettuce, trimmed and shredded (2 cups), for serving

Steps:

  • Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.
  • Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.
  • Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.
  • Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.
  • Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.

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